Video recipes

Date and walnut cookies

24 pieces



  1. 110 g (½ cup) butter at room temperature

  2. 60 g (½ cup) dates, finely chopped

  3. ¼ tsp. salt

  4. ½ tsp. ground cinnamon

  5. 40 g (1/3 cup) walnuts, chopped

  6. 2 tbsp. Langnese Black Forest Honey

  7. 50 g (½ cup) buckwheat flour

  8. 50 g (½ cup) spelt flour


  1. Place the walnuts in a sauté pan and drizzle the honey over and cook them over a medium heat until caramelized. Then set aside to cool.

  2. Stir the butter, dates, salt and cinnamon in a bowl using a wooden spoon until well combined.

  3. Sift together the flours in a separate bowl then add them to the date mixture and mix to form a dough.

  4. Incorporate the caramelized walnuts.

  5. Transfer the dough onto your work surface and shape it into a 5 cm diameter log. Wrap it with cling film and chill for at least 4 hours.

  6. Preheat the oven to 160°C and line a baking sheet with parchment paper.

  7. Cut the cookie dough into 4 mm slices and place them onto the baking sheet and bake the cookies for 16-18 minutes then transfer them onto a cooling rack.

  8. Store in an airtight container to keep fresh for 2 weeks.

    Tip: The buckwheat flour will give a nice crumbly texture to the cookies and the spelt flour makes them low in gluten.