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.
Date, Cinnamon and Walnut Cookies
2 large rolls (about 20 cm in length)
For the dough:
100 grams all-purpose flour
50 grams almond meal
50 grams sugar powder
50 grams 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 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 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.
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