Almond Date Pinwheels

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Pinwheels are a classic winter cookie, in my mind- like thumbprints, gingerbread men, and cucidati- they usher in the Christmas season! This recipe was truly a shot in the dark when William and I created it. We had some extra dough while making cucidati this season, so we decided to put it to good use.

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These cookies are made with dates, almonds, and figs. We added no spices considering the impromptu nature of the experiment, and it actually turned out amazing! However, I think if you want to make it fancier or give it a more complex flavor, you could add similar spices: allspice, cloves, and even orange extract.

These are much easier to construct than the cucidati and that is convenient, but you will still need a food processor and large workspace to create the pinwheels.

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This recipe was basically made up on the fly, but it turned out so well, I thought I’d share it.

Ingredients

1/2 recipe cucidati dough
~1 ounce dried dates
2 ounces dried, mission figs
3/4 cup simple syrup
1 cup sliced almonds

We Sliced and de-stemmed about 10 dried dates, and 1-2 ounces of dried, mission figs. Then, we boiled them in the simple syrup and let them sit for half an hour. We then combined the sweetened date-fig mixture in a blender with 1 cup of sliced almonds.

Finally, we spread the mixture onto a long, flattened square of excess dough.

We rolled the dough up and sealed it with a bit of water. We then sliced it into little pinwheels with a sharp knife, and finally cooked it following the same process as with the cucidati.

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Slice carefully with your sharpest knife, and lay them onto parchment paper. Some of the date filling may squeeze out on one side if your knife is a bit dull. To keep your pinwheels pretty, lay them down on the parchment paper with the messy side down.

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Enjoy!

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