Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies
Crisp & crunchy exotic cookies
Koloocheh or Kulucheh is a Persian cookie made in various parts of Iran. It is prepared for the Norooz New Year’s celebration in the south of Iran. Different regions of Iran have different Koloochehs. This version of Koloocheh uses delicious gluten-free flours like amaranth flour [rajgire ka atta] and buckwheat flour [kuttu ka atta] and is so wonderfully buttery and tasty. The combination of gluten-free flours here produces a nutty taste and a light texture. Do try Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies today and serve during tea time with irani chai!
Here are a few more cookie recipes to try
1. If you want to make this cookie a vegan one, avoid using butter and use same quantity of coconut oil in semi-solid form.
2. You can use flax eggs to make it egg free
3. If the dough is extremely sticky, add more flour (s) to get the right consistency. The dough is a soft dough but should not be sticky.
4. If you aren't comfortable using flours like amaranth and buckwheat, you can use an equivalent amount of all purpose flour or whole wheat flour.
Ingredients For The Dough
- 1 cup Butter
- 1/3 cup Sugar , (I used organic)
- 1 teaspoon Vanilla Extract
- 1 Whole Egg
- 1-1/4 cups Rajgira Flour (Amaranth Flour)
- 1-1/4 cups Buckwheat Flour (Kuttu Ka Atta)
- 1/4 teaspoon Salt
- 1/2 teaspoon Cinnamon Powder (Dalchini) , (more if you like)
- 2 teaspoons Baking powder Ingredients For The Filling
- 1/2 cup Walnuts , or almonds, finely chopped
- 1/2 cup Dates , pitted and chopped
- 1/4 cup Fresh orange juice
- 2 teaspoons Honey
- 1 pinch Salt
How to make Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies
To begin making Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies, prepare the cookie dough first.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and egg and mix until combined. [If you are using an electric mixer, cream the butter and sugar together on medium speed for about 3 to 4 minutes or until light and fluffy]
In a separate bowl, whisk [I simply used a balloon whisk and whisked by hand] together the flours, salt, cinnamon, and baking powder.
Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed.
Mix till a soft dough is formed. [If the dough is extremely sticky, add more flour (s) to get the right consistency. The dough is a soft dough but should not be sticky]
Turn the dough onto a piece of cling wrap and press it into a disk. Wrap and chill in the refrigerator for 30 to 40 minutes, until firm but still flexible.
Combine 1/4 cup of the walnuts/ almonds with the dates, orange juice, honey, and salt in a small saucepan and bring to a boil. Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste. Transfer to a plate and let cool to room temperature.
Grease and line a baking sheet. Pre-heat oven to 180 degree Celsius.
To make each cookie, break off a lemon-size piece of the dough. Flatten the dough slightly and make a well in it using your thumb.
Place 1/2 teaspoon of the filling in the middle, then pinch the dough closed and roll it into a ball. Flatten the dough gently between your palms to form a disk and place it on the lined baking sheet. Press a pinch of the remaining 1/4 cup walnuts/ almonds into the center of the cookie. Repeat with the remaining dough and filling.
Refrigerate the cookies for 15 minutes until firm if you think the cookies are turning very soft. [I didn't do this]
Bake the cookies for 20 minutes or until the sides and undersides are golden. Transfer to a cooling rack and let cool completely.
Store Gluten-Free Koloocheh Recipe | Persian Date Nut Filled Cookies in an airtight container at room temperature for up to 5 days and serve during tea time.