Yasmin and I made these together during her recent trip to Portugal. She baked them often while living in the UK, but their true roots reach back to her childhood. Born in Israel and raised there from the age of twelve, she remembers these cookies being made in a friend’s home—a sweet, familiar scent that has stayed with her ever since. They’re beloved all over Israel.
A tender, shortbread-like crust wraps around a sweet, sticky date filling. Make them plain the first time; after that, feel free to add tahini, nuts, or anything else you love—they welcome it all. A dusting of powdered sugar settles on top like fresh snow. One batch makes 36 cookies, and the recipe doubles beautifully if you’d like to share.
Date spread is easy to find online or in some health food shops. In Portugal, it’s not always available, so I soak dates in hot water and mash them by hand or in a food processor.
avoid overbaking.
These cookies dry out easily, so remove them from the oven as soon as the edges are set.
let them chill for half an hour before eating.
After baking, allow the cookies to cool for at least 30 minutes, then dust generously with powdered sugar.
do not overmix the dough.
Overmixing develops gluten, which can make the cookies tough and dry. Mix only until the ingredients come together.
Yasmin’s date & walnut roll cookies
makes 3 logs (36 cookies)
preparation 30 minutes
baking time 35 minutes
ingredients -dough
200g butter (unsalted) or 1 cup (225g) mild-tasting olive oil, room temperature
4 cups (440g) white spelt flour
2 Tbsp (18g) baking powder
2 Tbsp (25g) sugar (optional)
1 Tbsp (12g) vanilla essence
¼ cup (55g) boiling water
1 tsp (5g) vinegar
date paste
350g (about 20) soft Medjool dates, pitted
¼ cup (55g) hot water
½ tsp cinnamon powder
¼ tsp nutmeg
additional filling
1 cup (100g) walnuts, toasted & roughly chopped
6 Tbsp running tahini (optional)
to finish
icing sugar, for dusting
preparation
- Preheat the oven to 170 °C. Line a baking sheet with baking paper. When the oven is hot, toast the walnuts for 8-10 minutes.
- Place the pitted dates in a bowl, pour in the hot water, and let sit for 5 minutes to soften. (This step is not necessary if using a date spread.)
make the dough
- Add all the dough ingredients to a bowl. Using a spoon, mix well. Knead into a smooth dough. If the dough feels sticky, add extra flour, one tablespoon at a time.
Mixer option: Place all ingredients in a mixer fitted with a paddle attachment and mix until a smooth dough forms, scraping down the sides as needed.
Refrigerate while preparing the filling.
prepare the date paste
- Add cinnamon and nutmeg and mash with a fork until smooth or use a hand blender.
Food processor option: Blend until smooth. Set aside.
assemble
- Divide the dough into three portions. Working with one portion at a time, roll out on a lightly floured surface into a 24 × 30 cm rectangle about 3 mm thick.
- Spread with a third of the date paste, and if using, drizzle over 2 Tbsp tahini and finally sprinkle with a third of the walnuts.
- Using the baking paper to help, roll lengthwise into a tight log. If the dough tears, pinch it back together.
- With a sharp knife, score the log halfway through into pieces about 2cm wide. Transfer to the baking sheet and repeat with the remaining dough.
bake and finish
- Bake for 30–35 minutes, rotating the tray halfway through, until golden.
- Allow to cool, then slice through fully and dust generously with icing sugar.
variation
Instead of the dates, fill or top these cookies with your favourite spread—Nutella, almond butter, chocolate spread, tahini, jam or any other spread you love.
Please enjoy this very amateur video of the making of these delicious cookies. It’s a bit clunky, but I’m working on improving!
Goodness shared from Stacey
