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Dates with almonds and ginger cookies with slivers of almonds around the cookies.

Dates with Almonds and Ginger Cookies

Barbara Hall
Dates, almonds, and ginger what a crazy idea, but I had to try it and so glad I did.
5 from 1 vote
Prep Time 20 mins
Total Bake Time 12 mins
Chill 1 hr
Total Time 1 hr 32 mins
Course Cookies, No-Eggs, Nuts
Cuisine American
Servings 24 cookies
Calories 142 kcal


  • 1 cup Butter unsalted 2 sticks room temperature
  • cup Powdered sugar 83 g
  • 2 teaspoon Ginger paste
  • 1-½ tablespoon Orange zest
  • 16 Dates cut up
  • ¾ cup Almonds blanched
  • 2 cups All-purpose flour 240 g
  • ¼ teaspoon Baking power
  • ¼ teaspoon Kosher salt


  • Zest one orange into a small bowl and set aside. Cut up 16 good size dates and set aside in a small bowl. Weigh or measure the flour, baking powder, and salt into a medium bowl. Run a whisk through to blend them. In another small bowl, weigh or measure the powdered sugar and set that aside.
  • In a stand or hand-held mixer cream the butter till light and fluffy, about 2 minutes. Turn mixer to low speed and add the powdered sugar till blended. Add the orange zest and ginger and incorporated on medium speed. Stop and scrape down the sides if it needs it. Turn the mixer to low again and add the flour mixture and blend. Turn the mixer off and add the almonds and dates to the batter and mix through on medium speed for 30 seconds to a minute. You can always blend through more by hand if you see it needs it.
  • Take the cookie dough out of the mixing bowl and put it on a silicone pastry sheet. You can use a floured countertop, but this adds more flour to the cookie dough. Divide the cookie dough in half and roll into a cylinder shape. Here is where you have options, I rolled mine to 2" thick diameter to make a bigger cookie. You want to cut the cylinders in ½" disks so the fatter the cylinder, the fewer cookies you will get. Roll them in plastic wrap and place on a small cookie pan. Put into the refrigerator and chill for at least 1 hour.
  • Preheat oven to 350°. Take out of the refrigerator 1 of the cylinders of cookie dough and unwrap from plastic wrap. Slice the cylinder every ½" and place on a cookie pan with parchment paper. Bake for 11-12 minutes till it is not shiny on the top. Leave on pan for a minute before moving to a cooling rack. Do the same to the second cylinder.


The bigger the diameter and the thicker the cookies you slice will determine how many cookies you get from this recipe. I did 2" diameter and ½" thick for two dozen cookies. 


Calories: 142kcalCarbohydrates: 12gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 31mgPotassium: 40mgFiber: 1gSugar: 3gVitamin A: 237IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Keyword almond cookies, almond ginger cookies, eggless shortbread cookies
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