Gluten Free Klaicha Date Filled Cookies
Delight in the timeless flavors of the Middle East with this Gluten-Free Klaicha Date-Filled Cookies recipe! These melt-in-your-mouth treats feature a spiced, buttery dough infused with aromatic cardamom and cinnamon, perfectly encasing a luscious, naturally sweet date filling. Made with gluten-free all-purpose flour, they’re ideal for those seeking a wheat-free indulgence, and a dairy-free option ensures versatility for various dietary needs. The optional addition of orange blossom water and a sprinkling of sesame seeds offers a fragrant, nutty twist, elevating each bite of these delicate, crescent-shaped cookies. With a prep time of just 30 minutes, these klaicha are perfect not only for festive occasions but also as an everyday treat. Bake up a batch of these irresistibly tender cookies and savor a classic dessert reimagined for modern, gluten-free dining!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Ground cardamom
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Unsalted butter, softened
- 0.5 cup Powdered sugar
- 2 large Egg yolks
- 2 tablespoons Milk (non-dairy for dairy-free option)
- 1 teaspoon Vanilla extract
- 1 cup Pitted dates
- 2 tablespoons Water
- 1 teaspoon Orange blossom water (optional)
- 2 tablespoons Sesame seeds for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free flour, ground cardamom, ground cinnamon, and salt, then set aside.
In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy using a hand or stand mixer.
Add egg yolks, milk, and vanilla extract to the butter mixture, and beat until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Cover the dough and refrigerate for 15 minutes.
While the dough chills, prepare the date filling by placing the pitted dates and water in a small saucepan over low heat. Cook while stirring until the dates break down into a thick paste, about 5 minutes.
If using, stir in the orange blossom water. Allow the date mixture to cool completely.
Once the dough has chilled, roll it out on a lightly floured surface (use gluten-free flour) to an even thickness of about 1/4 inch.
Cut the dough into small circles using a cookie cutter or the rim of a glass (about 2 inches in diameter).
Place a small spoonful of the date filling in the center of each circle. Fold the edges over the filling and pinch them together to seal, shaping into an oval or crescent shape.
Place the filled cookies onto the prepared baking sheet. If desired, sprinkle sesame seeds on top for garnish.
Bake in the preheated oven for 18-20 minutes or until the edges just begin to turn golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 9.3 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 86 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
