Gluten Free Kleicha (Traditional Chaldean Cookies)
Ingredients
Dough
- 3 Cups Almond Flour
- 3 Cups Gluten-free flour
- ½ Cup Grass-fed Butter, softened
- 2 tbsp Honey
- 1 Egg White
- 1 tbsp Ground cardamom
- 1 tsp Salt
- ½ tsp Baking Soda
Walnut Filling
- 1 Cup Crushed Walnuts
- 2 tbsp Coconut sugar
- 1 tsp Ground Cardamom
- ¼ tsp Nutmeg
Date Filling
- 1 Cup Mashed Dates
- ¼ Cup Shredded Coconuts
- 1 tsp Ground Cardamom
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
Turkish Delight Filling
- 1 Box Rose-Flavored Delight Pieces (or your preferred flavor)
Instructions
Preparing the Dough
- In a large mixing bowl, whisk together the almond flour, gluten-free flour, cardamom, salt, and baking soda.
- Add the softened butter, honey, and egg white to the dry ingredients.
- Using a sturdy spoon or your hands, mix everything together until a soft, cohesive dough forms. If it feels a little dry or crumbly, add a teaspoon of butter at a time until the dough holds together well.
- Gently knead the dough for a minute or two until smooth.
- Wrap the dough in parchment or plastic wrap and chill for 30 minutes before rolling and shaping.
Preparing The Fillings
- For the walnut filling, mix all ingredients in a small bowl.
- For the date filling, stir together all ingredients until well combined.
- Have Turkish Delight pieces ready, cut to fit inside your cookie cutter if needed.
To Assemble the Filled Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
- Grab a small handful of dough and press it firmly into the decorated cookie cutter, forming a base layer about 1/4 inch thick.
- Add 1 teaspoon of your chosen filling (walnut, date, or Turkish delight) in the center of the dough.
- Grab another small piece of dough and flatten it between your hands. Gently press it over the filling inside the cutter to cover it completely.
- Press around the edges to seal the top and bottom layers together.
- Carefully lift the cutter off to release the shaped or bang, yes bang, the cookie cutter on the table to release filled cookie.
- Repeat until all dough and filling are used.
Hand Flattening Method
- Scoop a small piece of dough (about the size of a golf ball) and flatten it in the palm of your hand into a round disc, about 1/4 inch thick.
- Take a smaller portion of your chosen filling (date, walnut, or a single Turkish delight piece) and roll or shape it into a ball or small log.
- Place the filling in the center of the dough disc.
- Gently fold the edges of the dough up and around the filling, pinching it closed so the filling is fully enclosed inside the dough.
- Roll the filled dough gently between your palms to smooth and round it out.
- Press the filled dough ball into your decorated cookie cutter to shape and imprint the design. Press gently but firmly to fill the cutter evenly.
- Carefully lift the cookie cutter off, leaving the shaped cookie on the baking sheet.
- Repeat with the remaining dough and fillings.
Bake
- Brush the tops of the cookies lightly with egg wash, making sure to coat evenly for a golden finish
- Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.