👨‍🍳 Instructions

1. 1

   Make the dough: In a large bowl, whisk together the all-purpose flour, yeast, 1 tsp of ground cardamom, nigella seeds, and sugar. Make a well in the center and add the melted butter. Stir to combine. Gradually add the warm water, stirring until the mixture comes together into a dough. Knead the dough until smooth. Place the dough ball in the bowl, cover with a clean towel, and let it rise in a draft-free area while you prepare the filling.

2. 2

   Make the date filling: In a small pot over very low heat, combine the pitted dates, sunflower oil, and 2 tsp of ground cardamom. Mash the dates with a spoon until they form a sticky, partially smooth paste. Remove from heat and let cool slightly.

3. 3

   Assemble the cookies: Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper. Divide the dough into four equal portions. On a lightly floured surface or between two sheets of parchment paper, roll out one portion of dough into a thin rectangle (approximately 9x12 inches). Repeat with the date filling, rolling it into a similarly sized rectangle. Carefully place the date filling rectangle over the dough rectangle. Roll the stack up tightly, like a jelly roll, to form a log. Repeat with the remaining dough and filling.

4. 4

   Chill the logs: Wrap the date and dough logs tightly in plastic wrap and refrigerate for at least 30 minutes to firm up. This helps the cookies maintain their shape when sliced.

5. 5

   Slice and bake: Remove the logs from the refrigerator and unwrap. Slice each log into cookies about 1/2 inch thick. Place the cookies on the prepared baking sheet, leaving some space between them. Whisk together the egg yolk and milk/water for the egg wash. Brush the tops of the cookies with the egg wash. Bake for 20-25 minutes, or until golden brown and crisp.

6. 6

   Cool and serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve.