Ingredients
For the dough:
4 cups of flour
1+1/2 cups almond meal
300 grams of cold butter cut into cubes
1/2 cup of water
1/2 cup canola oil
1 bag of baking powder (1 tablespoon)
2 bags of vanilla sugar (2 tablespoons)
1 teaspoon of rose water (those who like it, but you can skip it)
For the filling:
1 box of date spread
1 package of vacuum packed dates
1 cup of coarsely chopped nuts
1 teaspoon of ground cinnamon
Preparation
Preparation of the filling
Check that there are no pits in the package of dates in a vacuum – you can cut it into cubes and check each cube by lightly kneading it. Then mix in the food processor (or by hand) all the stuffing ingredients. I personally prefer to put all the ingredients through a meat grinder (through the medium hole grid).
After the filling ingredients are well mixed, form small balls with a diameter of about 1.5 cm and place them on a tray.
Preparing the dough
In the mixer bowl, process the butter with the flour, vanilla sugar, baking powder and almond meal using a guitar hook until a crumbly mixture is obtained. Add the water and oil to processor until you get a dough.
Make balls from the dough slightly smaller than the size of a ping-pong ball. The number of dough balls should match the number of date balls.
Design
Flatten the ball of dough with your hand to create a slightly concave pita, and place a ball of dates in the center. Close around so that the ball of dates is completely wrapped in dough. Roll to form a round ball and place on the tray. Repeat the operation with all the dough balls and dates.
You can design with a special tool that creates a pattern on the outer ball (can be found in baking equipment stores). You can also design with a special tweezer and decorate around.
baking
Bake in an oven preheated to 175 degrees for about fifteen minutes until the cookies are lightly golden. Take out and cool. Store in a sealed box at room temperature. You can sprinkle powdered sugar on top, preferably according to the serving.
