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