Date Petit Four (Date Cookies)

There is a sweets shop in my home town Saida, Lebanon that sells the most delicious little cookies we call "petit four." I have been trying to replicate these little cookies at home where I live in the U.S. for the past year only to come out with failed attempts. I searched everywhere on the internet and in magazines, translating recipes in Arabic in hopes of finding the one.

A few weeks ago, I came across an instagram picture on Lulu's Bakery that looked like the petit four we have in Lebanon. And that took me to her youtube video for making the poppy seed cookies. But guess what? it's all written SLOVAK! And I don't know Slovak. So I copied down what looked like the recipe in Slovak, thankfully she had written the measurements in numbers and grams. Then I took it to google translate and typed up the words to come up with the recipe in English. I can now say ITS THE ONE!! The secret in my opinion is the Almond flour. None of the recipes I tried before had almond flour, so I think that made the difference.

I tested this recipe twice. In my first attempt I added granulated sugar which resulted in a hard cookie and I could still feel the crunch of sugar, which was not what I wanted. So I replaced granulated sugar with powdered sugar and it was perfect. Also, in my first attempt I baked the cookies at 360 Fahrenheit like stated in the video. But they melted quickly and didn't hold shape, so I lowered the temperature to 325 Fahrenheit an it helped it hold its shape.

I hope you try the recipe and enjoy it with your loved one.

Note: I make the dough using a scale for measurements which I highly recommend, but I included here cups for ease.

Recipe: (in grams)

Dough:

200 g ( 1 1/3 cup) all purpose flour

1/2 teaspoon baking powder

115 g (1 cup) powdered sugar, sifted

100 g ( 1 cup) ground almond flour, sifted

(see direction on how to make if you don't have almond flour)

150 g (10 1/2 tbsp) unsalted butter, room temperature

1 egg

Date filling:

14 madjool dates, pitted

1/4 cup crushed walnuts (optional, but it will help lessen the sweetness)

1/4 tsp rose water

1/4 tsp orange blossom water

Directions:

1. Make sure your butter is room temperature, and your almond flour and powdered sugar are sifted.

You can make almond flour at home by blanched almonds in a food processor with 1 tablespoon of powdered sugar (add it from the 1 cup in the recipe). Process until its a flour, then sift. Un blanched (meaning with the skin is fine too it will just a color to the cookies.

2. Add all ingredients to a stand mixer bowl with a knead attachment, and mix until it forms a dough. Squeeze the dough between your hand ( not kneading, just a squeeze motion) until all flour mixed with the dough.

** alternatively, add all ingredients to a bowl and squeeze with your hand to form a dough.

3. Prepare two parchment papers that are 24 inches wide. Fold the paper in half to make it 12 inches. Now, fold the paper 3 inches on each of the three open sides to form a rectangle.

4. Place half the dough in each parchment paper. Closed the 3 inch folds and roll dough in between parchment paper until its an even rectangle. This method will help you achieve equal cookies and a mess free kitchen.

** alternatively, roll between two plastic wraps and place on a tray.

5. Chill in the fridge for 1 hour. or overnight.

6. Date filling: Add 14 pitted madjool dates and crushed walnuts to a food processor with orange blossom water and rose water (optional but the waters give that extra flavor. You can also use just rose water)

7. Process until it forms in ball in the food processor or until you see it formed a paste. Reserve on the side in a bowl.

PREHEAT OVEN: 335 Fahrenheit, your oven is always 10 Fahrenheit less than number you enter to preheat. Then when you bake decrease the temp to 325 Fahrenheit.

8. Unfold the dough from the parchment paper and spread the date mixture by using a knife. Spread evenly.

9. Place the second dough on top and press lightly.

10. Use cookie cutters to form into shapes. Lay on a pan with parchment paper (use the parchment paper you used to make the pocket)

11. Bake at 325 F for 19-23 min until the cookie is golden brown on the bottom. Rotate pan halfway through baking to achieve even bake. When done place on a cooling rack or above stove top for 10 min.