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.
Cinnamon and Walnut Date Cookies
Servings 2 large rolls (about 20 cm in length)
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.