These delicious, buttery cookies are a much easier way to get your Baklava fix! Shortbread filled with chopped nuts and cinnamon and then doused in a honey cinnamon simple syrup.

Baklava Cookies

Baklava Cookies

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 20 cookies

Ingredients

    For the Cookies:
  • 1 3/4 cup almond flour
  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon sea salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • For the Filling:
  • 1/3 cup pecans, finely chopped
  • 1/3 cup pistachios, finely chopped
  • 1/3 cup walnuts, finely chopped
  • 1 teaspoon ground cinnamon
  • Syrup:
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cinnamon stick
  • 1/4 cup honey

Directions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper, set aside.
  2. To make the cookie dough, in a small bowl, whisk together the almond flour, all-purpose flour and salt. Set aside.
  3. Cream together the butter and sugar, on high, until light and fluffy, about 3 to 5 minutes. Stir in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing only to incorporate the dough and the dough will feel crumbly.
  4. Spoon the dough using a small cookie scoop on the prepared baking sheets, about 2 inches apart. Use your thumb to create an imprint in the center of each cookie.
  5. In a small bowl, toss together the nuts and cinnamon until well combined. Add about a teaspoon or so of the nut mixture into the center cavity of each cookie. Bake until lightly golden brown around the edges, about 15 to 16 minutes.
  6. Meanwhile, in a medium saucepan combine the sugar, water and cinnamon stick and bring to a boil. Add the vanilla and honey, and reduce heat to low. Simmer for about 20 minutes. Remove from heat and allow to cool completely.
  7. Once the cookies have cooled, drizzle about a 1 teaspoon of the syrup over each, adding more or less as needed. Store in an airtight container for up to 3 days.

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