If you like date cookies – you’re gonna love these cookie roll! It’s made of a buttery, golden short crust pastry filled with date spread, cinnamon and walnuts. So delicious and perfect next to a coffee cup.
Photo: Natalie Levin
Cinnamon and Walnut Date Cookies
For the dough:
- 100 grams (3/4 cup) all-purpose flour
- 50 grams (1/2 cup) almond meal
- 50 grams (5 tbsp.) sugar powder
- 50 grams (3 tbsp.) cold butter cut into cubes
- 1/2 tsp. vanilla extract
- Pinch of salt
- 1-2 tbsp. cold milk
For the filling:
- 300-400 grams date spread
- 1 tsp. ground cinnamon
- 50 grams (1/2 cup) chopped walnuts
- Icing sugar for decoration
- Dough: in a food processor with a steel blade put flour, almond meal, powdered sugar, butter, vanilla and salt and blend until crumbly.
- Add milk gradually and continue to blend just until large chunks of dough form.
- Transfer the dough onto a floured work surface, form a disc shape and refrigerate for an hour.
- Divide the dough into 2 parts.
- Roll each part on a floured work surface to a rectangle about 2-3 mm thick.
- Spread about 1/2 of the date spread, sprinkle some cinnamon and 1/2 of the chopped walnuts on top. Roll tightly into a cylinder shape.
- Transfer the roll onto a baking tray lined with baking paper.
- Repeat with the second part of the dough and the remaining filling.
- Cool the rolls for about 1/2 hour in the freezer before baking.
- Preheat oven to 170c degrees.
- Bake for 20-25 minutes, or until golden brown.
- Cool the rolls completely at room temperature and cut into cookies about 2-3 mm thick using a long serrated knife.
- Sprinkle sugar powder and serve.
- You can fill the date cookies with any other filling of your choice.
- Instead of walnuts you can use any other nut you like.
- Keep the cookies in a sealed jar at room temperature for up to 5-6 days.