Iced Prune Square by Chef Dahlia Narvaez

16 cookies
Dough Metric Grams (Original) Metric High-Volume Yield % Bakers % Comments
Flour, all-purpose 155 g 1550 g 20.53 % 100.00 %
Salt, Kosher 3 g 30 g 0.40 % 1.94 %
Cloves, ground 0.5 g 0.50 g 0.07 % 0.32 %
Cinnamon, ground 1.5 g 1.50 g 0.20 % 0.97 %
Sugar, granulated 35 g 350 g 4.64 % 22.58 %
Sugar, brown 25 g 250 g 3.31 % 16.13 % Packed
Almond, paste 115 g 1150 g 15.23 % 74.19 %
Eggs, whole, extra large 280 g 2800 g 37.09 % 180.65 % Hard boiled, yolks passed through a sieve (discard whites), 5 extra large eggs yield 280 g
Vanilla, extract 25 g 250 g 3.31 % 16.13 %
Butter, unsalted 115 g 1150 g 15.23 % 74.19 %
Total 755 g 7550 g 100.00 % 467.74 %


In a stand mixer with paddle attached, cream together the spices, sugars, paste and butter until smooth. Add vanilla extract and mix until combined. Add flour and sieved egg yolks, and paddle until combined. Transfer to lightly floured work surface and carefully knead. Divide dough into 4 pieces, wrap in plastic and chill until firm, 1-2 hours or overnight.

Prune puree Metric Grams (Original) Metric High-Volume Yield % Comments
Prunes 225 g 2250 g 56.25 %
Water 170 g 1700 g 42.50 %
Tea, Earl Grey 5 g 50 g 1.25 % Loose tea placed in a sachet or 1 teabag
Total 400 g 4000 g 100.00 %


In a saucepan, boil together the prunes, water and tea. Cook until the liquid is completely reduced, about 5 min. Allow to cool. Remove tea bag. Transfer prunes to food processor and puree until fine. Cool puree until ready to cool.

Glaze Metric Grams (Original) Metric High-Volume Yield % Comments
Sugar, powdered 25 g 250 g 62.50 %
Cream, heavy 15 g 150 g 37.50 %
Total 40 g 400 g 100.00 %


In a small bowl, combine the sugar and cream.


To form the filled squares:
Working with one piece of dough at a time and keeping the rest chilled, roll the dough out on a floured surface, into a 20x12 cm rectangle, 0.3 cm thick. The dough will be sticky, so flour as necessary, or roll it between two sheets of parchment or wax paper. Carefully transfer the dough to a parchment-lined baking sheet to chill 30-45 minutes, until firm. Continue with the remaining dough, placing the rectangular strips side by side on two baking sheets. Working directly on the baking sheet, trim the edges of all four strips to 20 cm long and 11cm from the edge. Evenly distribute half of the prune puree over the surface of the two strips, to 1 cm from the edge. Brush the edges with beaten egg yolk. Place the remaining two strips of dough over the prunes, aligning the edges with the bottom layer of dough. Lightly dust the surface of each with flour and using a rolling pin, gently roll over the entire surface. Chill 10-15 minutes until firm. Adjust the oven rack to the middle and reheat to 175 ⁰C. Using a fluted pastry wheel, trim the edges of both sandwiches to decorate and seal. Continuing with the fluted wheel, score a vertical line down the center of each strip, being careful not to break through the dough. At 5 cm intervals, score the dough horizontally to form eight rectangular cookies on each strip. Brush the entire surface with egg and, using a toothpick, dot each square 4-5 times to make 2 rows. Bake for 20-25 minutes, until firm to the touch and lightly browned. When cool, brush with glaze.

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fun facts

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One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

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