Servings: 12
INGREDIENTS
Dough:
- 3½ cups/438 grams all-purpose flour
- 7 ounces/200 grams butter, melted
- ½ cup/112 grams oil
- 1 egg yolk
- ½ cup/225 grams fresh orange juice
- 1 tablespoon/10 grams baking powder
- Zest from 1 lemon
- Zest from 1 orange
- 3 tablespoons/30 grams vanilla sugar
- 1 tablespoon/10 grams sugar
Filling:
- 1 cup your favorite nuts, chopped
- 1 cup almonds, ground
- 2 cups/450 grams date spread
- 1 teaspoon cinnamon
INSTRUCTIONS
- In a bowl, combine all the dough ingredients except for the flour. Gradually add flour until you achieve a soft and smooth dough. Refrigerate for 30 minutes.
- Combine the nuts, almonds, and cinnamon.
- Preheat the oven to 355°F (180°C).
- Divide the dough into four parts and roll each part on floured parchment paper. Evenly spread the date spread, sprinkle the nut mixture, and roll into a log using the baking paper. Repeat this process for the remaining dough portions.
- Place the rolled dough with the parchment paper on a baking sheet. Using a sharp knife, make deep triangular cuts, and then bake for about 30 minutes or until golden brown.
- Allow the cookies to cool on the countertop for 10 minutes and then sprinkle with powdered sugar.