I tasted something like these little biscuits some years ago and have been wanting to make them for ages - so after a few weeks of working on the recipe I think I fianlly got it! These are a wonderful mouthful of an almond shortbread with a rich date and roasted almond filling. Great as a special treat with coffee
Sift flour, almond meal, cold unsalted butter and icing sugar into the bowl of a food processor.
Pulse til it resembles breadcrumbs.
Add the oil and milk.
Process til it comes together into a ball
Divide into 2 portions and wrap in cling film and refrigerate for 30 mins.
Put date paste into a bowl with the melted butter, cinnamon and roasted chopped almonds and mix well.
Roll the pastry portions on a floured piece of baking paper to .5 cm thick.
Using a 7cm scalloped edge cookie cutter, cut rounds til all the dough is used up.
Place a small teaspoonful of the date mixture down the centre of each round and roll the 2 sides to overlap slightly at the top.
Bake in a 160 C oven for 20 mins til lightly browned
Dust with icing sugar when cooled
Date paste can be bought in Kilo packs from Middle Eastern grocers.
You can fill a pastry bag fitted with a 1/2'' plain nozzle with the date mix to make it easier to use because it's quite sticky.
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