Middle Eastern Date Fingers (Assabeh Tamr)

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Middle Eastern Date Fingers (Assabeh Tamr)

 

Dough

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground anise seeds

1/4 teaspoon salt

1/2 teaspoon mahlab (aka Mahleb; I found some at

Mediterranean Bakery)

1/2 cup unsalted butter, melted and clarified

1 cup whole milk

 

Filling

1 pound pitted Medjool dates

3 tablespoons unsalted butter, softened

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

vegetable oil or spray for baking sheet

egg wash: 1 egg beaten with 1 saffron thread

 

Combine flour, baking powder, cinnamon anise, salt and

mahlab in the bowl of a food processor fitted with a

plastic or dough blade. Pulse to combine. In a

separate bowl, whisk together the clarified butter and

milk. Gradually add milk mixture to flour mixture, and

pulse until dough comes together. Transfer dough to a

bowl, cover with plastic wrap and let rest for two

hours.

Meanwhile make the filling: Combine the dates, butter,

cardamom and cinnamon in bowl of a food processor

fitted with steel blade, and pulse until mixture forms

a smooth paste.

Preheat oven to 400 degrees. Coat baking sheet with

oil or spray.

Divide dough into thirds, as well as filling. On a

lightly floured surface, use hand to roll one piece of

the dough into a 3/4 inch thick rope. Flatten with the

tips of your fingers until it is two inches wide. On a

clean surface, roll one piece of the date filling into

a 1/4 inch-thick rope. Place date rope down the middle

of the dough, and pinch dough together to conceal it.

Roll filled dough under your hands to seal and smooth

the rope.

Using the back of a fork, make a decorative pattern

along the length of the dough. Cut the dough into

1-inch " fingers " and place them close together on

prepared baking sheet.

Brush each cookie with the egg wash, and bake until

golden, about 25 minutes. Cool on wire racks.

Cookies will keep in the refrigerator, tightly

covered, for up to 2 weeks or in the freezer for up to

1 month. Bring to room temperature before serving.

 

 

 

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