Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Date | 1 date (24g) medjool | 66 |
| Honey | 1 tbsp (21g) | 64 |
| Orange Oil | 1 medium (131g) | 62 |
| Orange Juice | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- DOUGH
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter
- 1/2 tsp pure orange oil
- 6-8 tbsp ice water
- FILLING
- 1/4 cup fresh orange juice
- 2 tsp honey
- 1 ½ tsp lemon juice
- 1 cup dried, pitted dates
- 1/2 cup raisins
- 1/2 cup dried apricots
- Pinch cinnamon
- 1/2 tsp each finely grated orange and lemon peel
- 1/4 cup pistachios, peeled and slightly toasted
Directions
1) Preheat oven to 325 F. Line a large baking sheet with parchment paper.
2) For the dough, in a large bowl or food processor, mix flour, with sugar and salt. Cut or pulse butter into flour mixture until mealy looking. Drizzle in orange oil and, mixing, gradually, add just enough water to create a stiff dough. Knead gently on a lightly floured board and pat into a disc. Wrap and set aside while making filling. (Note: dough can be briefly chilled if it seems sticky or begins to look greasy.)
3) For the filling, in a medium saucepan set over medium heat, cook the orange juice, honey, lemon juice, dates, raisins and apricots for about 5 minutes to soften. Add cinnamon, orange and lemon peel. Cook over low heat until mixture is pasty. Cool well then place in a food processor and process until smooth. Stir in the nuts.
4) Roll dough out between sheets of wax paper to 1/4 inch thick (5 mm) and cut into 2-inch (5 cm) rounds. Fill with a dollop of filling and pinch to close. Place formed cookies on baking sheet and bake in centre of preheated oven for 22 to 25 minutes or until very lightly browned.
5) Cool on a rack.
Category:Arabian Recipes
Category:Arabian Desserts