Date & Almond Cookies – Biscuits

5/5 - (1 vote)

These Date & Almond Cookies – Biscuits are just so easy to make. My sister in Canada suggested the recipe which she found on Pinterest from The Gardening Foodie.

With only a few ingredients you can have a deliciously butter cookie with dates and almonds.

Date & Almond Cookies - Biscuits

Ingredients

The ingredient list is actually quite short.

Plain Flour – All Purpose Flour – For cup measures I detail that as 150g per cup, which is based on scooping the flour into a 250ml cup).

Icing Sugar – it’s best to sift it before using.

Softened Unsalted Butter – salted would be fine too, but reduce the salt added into the recipe

Chopped Dates- the size you chop them to is a matter of personal preference.

Salt – Just a little to draw out the flavours

Flaked Almonds, chopped a little – Whole blanced almonds processed into small pieces is fine too.

Process for Making Date & Almond Cookies – Biscuits

The process is easy too and doesn’t take long. However there is some waiting time to allow the cookie dough to chill before slicing.

Simple cream the butter and icing sugar together until pale and fluffy.

Mix in the flour, dates and salt unitl it clumps together. Then use your hands to squeeze it into a ball of dough.

Divide the dough into two equal pieces and form each piece into a log about 10cm(4 inches) long. Roll each log over the chopped flaked almonds so they coat the outsides.

Wrap the logs in plastic wrap and chill them for about an hour.

Preheat the oven to 180C/160C Fan.350F and line a couple of baking trays with parchment paper or silicone mats.

Slice the dough logs into 1 cm pieces and place them on the baking trays, leaving a gap so the cookies can spread a little.

Bake the cookies for 17 to 20 minutes, until they colour a little around the edges.

Leave them on the baking tray to cool for about 5 minutes then carefully transfer them to a wire rack to cool completely. That’s all there is to it.

Date & Almond Cookies - Biscuits

My Cookies

I baked my cookies for 18 minutes. They took one a nice colour around the edges. After leaving them for a few minutes to firm up I transferred them from the tray to a cooling rack.

Then it was time for a taste. The cookies were crunchy on the outside and tender inside. The butter flavour with the fruitiness of the dates and the extra texture of the almonds was just perfect.

These cookies work so well with a nice cup of tea, for an afternoon treat, or even for ‘elevenses’.

Date & Almond Cookies – Biscuits – Video

Another lovely cookie recipe is Golden Crunch Biscuits – Cookies.

Date & Almond Cookies – Biscuits

Recipe by (from The Gardening Foodie)Course: Biscuits, CookiesDifficulty: Easy
Servings

20

servings
Prep time

15

minutes
Cooking time

18

minutes

Ingredients

  • 140g(1 cup minus 1 tbsp, based on scooping packed flour into a 250ml cup) plain flour

  • 55g(1/2 cup) icing sugar, sifted

  • 113g(1/2 cup) softened unsalted butter

  • 110g(3/4 cup) chopped dates

  • 25g(1/3 cup) flaked almonds, chopped a little

  • 3g(1/2 tsp) salt

Directions

  • In a large bowl cream the butter and icing sugar until pale and fluffy.
  • Add the flour, dates and salt and mix through until everything starts to clump together.
  • Use your hands to squeeze it all into a dough.
  • Divide the dough into two equal portions.
  • Roll each portion into a log which is 10 cm(4 inches) in length.
  • Spread the flaked almonds onto a tray and roll each log in them to coat the outsides.
  • Wrap the logs in plastic wrap and chill for an hour.
  • Preheat the oven to 180C/160C Fan/350F, and line two baking trays with parchment paper or silicon mats.
  • Slice each log into 10 pieces of roughly equal thickness.
  • Place the slices on the trays, leaving a gap between each to allow for spreading.
  • Bake the cookies for 17 to 20 minutes, until the edges begin to colour a little.
  • Leave the cookies on the trays to cool for 5 minutes before carefully transferring them to a wire rack to cool completely.

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