Pastry-like in texture and appearance, these cookies pair the intense sweetness of dates with the delicate flavor of almonds. The filling is enhanced by fresh orange zest and juice, as well as orange-flower water; look for the latter in specialty foods shops and Middle Eastern markets.
Recipe information
Yield
Makes about 1 1/2 dozen
Ingredients
Preparation
Step 1
In a food processor, combine flour, sugar, salt, and half the zest; pulse to combine. Add butter; pulse until mixture is crumbly. Combine orange-flower water, if using, and ice water; drizzle over mixture. Pulse until dough just comes together. Chill, covered, for 20 minutes.
Step 2
In the clean bowl of a food processor, combine dates, almonds, remaining zest, and orange juice; pulse to coarsely chop.
Step 3
Heat oven to 350°F. Form dough into 1 1/2-inch-diameter balls; flatten into 3 1/2-inch circles. Place 1 heaping teaspoon date filling on each. Fold sides toward centers, making triangles; press to flatten slightly. Place pastries 2 inches apart on baking sheets lined with parchment paper; press again.
Step 4
In a small bowl, whisk to combine milk and honey; brush on pastries. Arrange 3 sliced almonds on each pastry. Bake until golden, 30 to 40 minutes, rotating sheets halfway through. Transfer pastries to a wire rack; brush with glaze again. Let stand 15 minutes before serving. Cookies can be kept in an airtight container at room temperature up to 3 days.
