Almond Date Cookies (Print Version)
# Ingredients:
01 -
½ cup powdered sugar, sifted until fine
02 -
¾ cup dates, pitted and roughly chopped
03 -
½ cup salted butter, softened
04 -
¼ teaspoon salt (or ½ teaspoon if using unsalted butter)
05 -
⅓ cup almonds, chopped or flaked
06 -
1 ⅛ cups cake or all-purpose flour
# Instructions:
01 -
Stir the butter and powdered sugar in a big bowl using a spatula until it’s nice and fluffy. Toss in the flour, salt, and dates, and stir until it starts forming crumbs. Work it with your hands or a spatula until a smooth, soft dough comes together.
02 -
Split the dough in half and roll each half into a log about 4 inches (10 cm) long and 1 ¼ inches (3 cm) thick. Spread out the almonds on a plate, then roll the dough logs in them to coat all over.
03 -
Wrap the logs securely in plastic wrap and pop them into the fridge for around 30-45 minutes to firm up.
04 -
Turn your oven to 356°F (180°C) or 160°C for fan-forced. Lay parchment paper or a silicone mat on a baking tray.
05 -
Take the chilled dough out of the plastic wrap, trim the uneven edges, and slice the logs into ¾-inch (1 cm) thick rounds. Place them on the tray, leaving about 2 inches (5 cm) between cookies. Bake for 15-20 minutes, and after 10 minutes, rotate the tray so everything bakes evenly.
06 -
Leave the cookies on the tray for 5 minutes after baking, then transfer them to a rack to cool off completely. This helps them firm up.
07 -
When cool, put the cookies in an airtight jar, and you can enjoy them for up to 5 days.
# Notes:
01 -
Softened butter makes mixing easier and keeps the dough from getting overworked, so your cookies won’t turn out tough.
02 -
Chilling the dough helps you get neat slices and keeps the cookies looking great when baked.
03 -
The cookies will spread out a bit while baking, so make sure to leave enough room between them on the tray.