The cookies with walnuts and dates were a pleasant discovery, crunchy and fragrant, they perfectly accompany a good cup of tea. They are made without butter, so suitable for those intolerant, and flavored with cinnamon and rum.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.75 oz walnuts
- 1.75 oz pitted dates
- 2 tbsps sunflower oil
- 1.75 oz dark chocolate (chopped)
- 6 tbsps granulated sugar
- 1 egg
- 2 tsps rum
- 1.5 cups all-purpose flour
- 0.35 cups corn flour
- 2 tsps baking powder
- 1 pinch ground cinnamon
Tools
- 1 Knife
- 1 Bowl
- 1 Whisk
- 1 Baking Sheet
Steps
Coarsely chop the walnuts.
Dice the pitted dates.
In a bowl, mix the egg with the sugar, oil, and flavorings.
Add the flours and baking powder.
Also add the dates, walnuts, and chocolate.
Knead well and form a dough.
Divide in half and shape into two rolls with a diameter of 2 inches.
Place the rolls on a baking sheet lined with parchment paper.
Bake for 30 minutes at 340°F in a preheated static oven.
Remove from oven and let cool for 10 minutes.
Cut into 0.4 inch thick slices and place the cookies on the baking sheet.
Bake again for about 10 minutes to toast the cookies.
Remove from oven and let cool on a rack.
Store in a bag or box for about 15 days.
Tips
They keep for 15 days in a closed bag.
FAQ (Questions and Answers)
How can I replace dark chocolate?
You can use milk chocolate or omit it and compensate with 1.75 oz of walnuts or dates or a mix of both.
I don’t have walnuts, can I still make them?
Certainly, it’s a dough that also adapts well to other nuts like almonds or hazelnuts.
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