These desserts are all inspired by the authors’ mothers, drawing on traditions from Japan, to Iraq
Gently remove the maamoul from the mould and place on a baking tray ; repeat until all the biscuits are finished.Dust the top of the pistachio filled maamouls with a little sifted icing sugar while still warm so that the sugar sticks to the biscuits nicely. Once cool, dust with extra sifted icing sugar.Store the biscuits in airtight containers or wrap individually with greaseproof paper.is general manager at The Baking Factory in Punchbowl, Sydney.
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