Preparation

做面团

• In an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy. Add the vanilla and egg and mix until just combined. In a separate bowl, whisk together the flours, salt, cardamom, 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. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap and chill in the refrigerator for 2 hours, until firm but still flexible.

Make the filling

• Combine 1/4 cup of the walnuts with the dates, cinnamon, 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.

做饼干

• Line two baking sheets with parchment paper.
• To make each cookie, wet your hands and break off a lemon-size piece of the dough. Flatten the dough, or make a well in it using your thumb. Place 1/2 tsp. 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 1 inch thick, and place it on the lined baking sheet. Press a pinch of the remaining 1/4 cup walnuts into the center of the cookie. Repeat with the remaining dough and filling.
• 将饼干冷藏45分钟，直到牢固。饼干冷却时，将烤箱预热至350°F。
• 烘烤饼干25分钟，直到底面变成金色。转移到冷却架上，使其完全冷却。在干净的香料研磨机中，将剩余的1/2杯糖研磨成细粉。用糖粉将饼干粉到饼干中，然后食用。在室温下在密封的容器中存放长达5天。