Date & Nut Biscuit’s

Date & Nut Biscuit’s

by: Ruth Nieman

Food writer and author Ruth Nieman, is inspired by the culinary and viniculture of Israel’s diverse cuisine, which you can taste at Cultural Bites

Makes approximately 40 biscuits

Photo :  Ruth Nieman

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Ingredients

For the dough:

• 1 ½ cups / 250g plain flour

• a pinch of salt

• 1/2 cup / 100g unsalted butter, room temperature

• 2 teaspoons vanilla sugar

• 1/2 teaspoon cinnamon

• a good grating of nutmeg

• ¼ cup / 65mls natural yoghurt

for the Filling:

• 1/2 cup / 50g pecans

• ½ cup / 50g walnuts

• ½ teaspoon ground cardamom

• 1 teaspoon cinnamon

• a good grating of nutmeg

• 2 cups / 375g date paste

• vanilla sugar, for dusting

Preparation

make the dough: place the flour, salt, sugar & spices into a bowl & mix to combine, add the butter & with your fingers rub into the flour until it resembles breadcrumbs, add in the yoghurt & mix to combine & form a dough, chill for 1 hour

prepare the filling: place the pecans, walnuts & spices into a mini processor & pulse 2-3 times – you want the nuts coarsely chopped, not powdery, set aside

assemble the biscuits: dust a board or surface with flour, cut the dough in half & roll each half into a thin rectangle approximately 30cm x 15 cm, trim the edges so each one is straight & spread half the date paste evenly over each rectangle with a palate knife & then evenly sprinkle the nut mixture over the paste take one of the long sides of the rectangle & roll the dough inwards to the other side of the rectangle, place on a baking tray lined with baking parchment, seam side down, repeat with the other rectangle of dough & then chill both logs for 1-2 hours

preheat the oven to 180C / 350F / GM4

take a rolled log from the tray & place on a cutting board, with a sharp knife cut the log on the diagonal into 1.5” cm pieces & place each biscuit back on the tray, cut side down, repeat until you have cut both logs

place in the preheated oven for 15 – 18 minutes until the pastry is golden & crisp, remove from the oven & sprinkle with vanilla sugar whilst the biscuits are still hot, cool & serve

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