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Pistachio Date Cookie Slices

Carol Kicinski's picture
By: Carol Kicinski : June 18, 2012

I am so in love with this cookie recipe. First of all, it is a gluten free cookie that is also sugar free! How much do we love that? It can also very easily become dairy-free.

Secondly it is simple! I have been working on cutting back on the number of various flours and starches I use in gluten-free baking. The goal of course is to still have pastry quality dough with fewer ingredients. This recipe uses one flour, one starch and one gum. Simple! To make it even simpler just use whatever gluten-free flour you like or have on hand as long it contains some xanthan or guar gum. Also the food processor does almost all the work. Even more simple!

But most importantly, it makes delicious and yet nutritious cookies! Packed with heart healthy pistachios and mineral and fiber rich, naturally sweet dates these cookie slices are just what I want in a cookie these days.

The cookies are not too sweet, which I like, but if you have more of a sweet tooth, add two tablespoons of honey to the filling along with the pistachios and brush the top of the cookie slices with another tablespoon of honey while the cookies cool.

Pistachio Date Cookie Slices Recipe
by Carol Kicinski

Ingredients

1 ½ cups dates, chopped
Juice of 1 lemon
2 tablespoons water
2/3 cup roasted, salted pistachios, chopped
3 tablespoons honey - optional
1 1/3 cups superfine brown or white rice flour
1/3 cup tapioca starch
1 teaspoon xanthan or guar gum
½ teaspoon kosher or fine sea salt
¾ cup cold unsalted butter or dairy free butter substitute
4 – 8 tablespoons cold water, cut into small pieces
1 – 2 teaspoons milk (dairy free is fine)

Directions

Preheat oven to 400 degree. Line a baking sheet with parchment paper or a silicon baking mat.

Combine the dates, lemon juice, and 2 tablespoons of water in a saucepan and bring to a boil stirring occasionally. Remove from heat and stir in the pistachios and, if you want a sweeter cookie, 2 tablespoons of honey. Cover the saucepan and let the mixture cool while preparing the dough.

Combine the flour, tapioca starch, xanthan or guar gum, salt and butter (or butter substitute) in the bowl of a food processor fitted with a steel blade. Process until the mixture resembles fine breadcrumbs. With the machine running, add cold water, one tablespoon at a time until the dough comes together in a soft but not sticky dough. (If dough gets too sticky just dust it with a little more rice flour.) Cut the dough into two even pieces and roll each piece on a lightly floured surface into 12 by 8 inch rectangles. Place one on the prepared baking sheet.

Spread the pistachio date mixture to within ½ inch of the dough. Brush the edges with water and top with the remaining sheet of dough. Press to seal the edges. Score the top into 12 even slices with a knife and glaze the top with milk. Bake for 30 -35 minutes or until golden brown. If desired, brush the top with a tablespoon of honey. Let cool on a wire rack.

Cut into slices and serve.

Makes 12 gluten-free sugar-free cookies!