Moroccan · Dessert
Date and Almond Cookies
Soft, spiced cookies rolled around a paste of dates and toasted almonds, scented with cinnamon and orange-blossom water — chewy in the middle, tender at the edge. They are a everyday Moroccan sweet-tin staple, less fussy than makroud but with the same date-and-nut soul.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 10
- Level
- Medium
Ingredients
- 250 g plain flour
- 100 g butter, softened
- 60 g sugar
- 1 egg
- 1 tsp baking powder
- For the filling: 200 g soft dates, pitted, 60 g toasted almonds, 1/2 tsp cinnamon, 1 tsp orange-blossom water
- Icing sugar, to dust
Method
- 1
Make the dough
Cream the butter and sugar, beat in the egg, then work in the flour and baking powder to a soft, smooth dough. Rest 20 minutes.
- 2
Make the filling
Blitz the dates, almonds, cinnamon and orange-blossom water to a thick paste and roll into small logs.
- 3
Shape
Roll the dough thin, cut into strips, lay a date log on each and enclose, then cut into short pieces and seam-side down them on a tray.
- 4
Bake
Bake at 180°C for 12–15 minutes until pale gold, then cool and dust with icing sugar.
Chef's tips
- Keep the cookies pale — overbaked, they turn hard rather than soft and chewy.
- Soak firm dates in warm water first so the filling stays soft and rolls smoothly.
Frequently asked questions
How is this different from makroud?
Makroud uses a semolina dough and is often fried and syrup-dipped; these are a soft, buttery flour cookie, easier to make at home.
Can I freeze them?
Yes — they freeze well baked; thaw at room temperature and dust with fresh icing sugar to serve.