Date Almond Butter Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
115 g salted butter, softened to room temperature
02 -
60 g powdered icing sugar, sifted before measuring
03 -
140 g all-purpose flour or cake flour
04 -
0.25 teaspoon salt
05 -
110 g chopped pitted dates
→ Coating
06 -
35 g flaked or chopped almonds
# Instructions:
01 -
In a large bowl, combine the softened butter and sifted powdered icing sugar with a spatula until pale and light in texture.
02 -
Add flour, salt, and chopped dates to the creamed mixture. Mix using a spatula until a crumbly dough forms.
03 -
Using your hands or a spatula, bring the mixture together until a soft dough develops.
04 -
Divide the dough into two equal portions. Roll each into a log approximately 10 cm long and 3 cm thick.
05 -
Spread flaked or chopped almonds on a plate and roll each dough log in the almonds to coat evenly.
06 -
Wrap each almond-coated log in plastic wrap and refrigerate for at least 30 to 45 minutes.
07 -
Position oven rack in the centre and preheat the oven to 180°C (160°C fan).
08 -
Line a baking sheet with parchment paper or a silicone baking mat.
09 -
Unwrap the chilled dough logs and trim uneven ends if needed. Slice each log into 1 cm thick rounds.
10 -
Place sliced rounds on the prepared baking sheet, leaving 5 cm between each piece to allow for spreading.
11 -
Bake in preheated oven for 15–20 minutes, rotating the baking sheet front to back after 10 minutes for even coloration.
12 -
Remove cookies from the oven and let stand on the baking sheet for 5 minutes. Carefully transfer to cooling racks; cookies will firm up as they cool.
# Notes:
01 -
If using unsalted butter, increase the salt to 0.5 teaspoon for balanced flavour.
02 -
Chilling the shaped logs prevents excessive spreading and helps achieve a delicate, crumbly texture.