• 1 egg yolk for egg wash
  • For the dough:
  • 100 grams unbleached flour
  • 150 grams whole wheat flour
  • 1 tsp yeast
  • 2 Tbsp sugar
  • 1/2 tsp Anise seeds
  • 1/2 tsp cardamom
  • 2 Tbsp Coconut oil
  • 150 +/-20 ml water
  • 1-2 tsp saffron water

Put everything in a stand mixer, with the motor running add the water till the dough comes together.
As soon as the dough leaves the side of the bowl, stop adding water, change to the dough hook and let it knead for about 3 minutes. Leave it to rest 30 minutes.

For the filing:

  • 1 cup dates
  • 1 cup walnut
  • 1/4 cup pistachio
  • 3 dried figs
  • 1/4 cup shredded coconut
  • 1 Tbsp candid orange peel
  • 1 Tbsp coconut oil
  • 1 tsp cinnamon
  • 2 tsp cardamom
  • 1 tsp nutmeg

Process all the ingredients. ( you may change the filling add what you like and leave out what you don’t.)
Transfer the filling on to a chopping board and shape it into a square to make it easier to portion out.
Using a knife cut it into 8 pieces or 16 if you’re making small cookies.
When you’re ready to roll divide the dough into 8 (or 16 for smaller cookies) equal pieces.
Make a disk with the dough in the palm of your hand, put a piece of filling and gather the dough around the filling and roll the ball between your hands. Flatten and use a rolling pin to make it as flat as you like.
Stamp your cookies. Repeat with all the cookies and with a tooth pick or a fork, make some holes in the cookies.

Make an egg wash with an egg yolk + 1 tsp saffron water (or just the egg yolk), brush the cookies and sprinkle with some cinnamon.
Bake in 425 preheated oven for 7 minutes and broil for about 3 minuets to get a good color on top. Watch them really carefully as they would burn so easily.
I keep them in the freezer and heat them in the toaster oven when we are ready to eat.