Baklava Cookies

Jonathan, The Candid Appetite

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.
45 min Prep Time
15 min Cook Time
  • Prep Time: 45 min
  • Cook Time: 15 min
  • Servings: 20 cookies

Servings: 20 cookies


  • 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


Step 1

Preheat oven to 350°F. Line two baking sheets with parchment paper, set aside.

Step 2

To make the cookie dough, in a small bowl, whisk together the almond flour, all-purpose flour and salt. Set aside.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.