Jujube Bar Cookies

Name: Jujube Bar Cookies
Cuisine: Korean
Ingredients: 115 g (4 oz) whole almonds, toasted and chopped; 85 g (3 oz) walnut pieces, toasted; 30 g (1 oz) pine nuts, toasted; 1½ tsp ground cinnamon; ⅛ tsp freshly grated nutmeg; 340 g (12 oz) jujube dates (daechu), stoned and roughly chopped; 340 g (12 oz) jujube dates (daechu), stoned and roughly chopped; 115 g (4 oz) sultanas; 80 ml (3 fl oz) plum wine; 240 g (8½ oz) citron tea syrup (yujacha); 240 g (8½ oz) citron tea syrup (yujacha); 1 large egg; 120 ml (4 fl oz) whole milk; 1 tbsp vanilla extract; 480 g (17 oz) plain flour, plus extra for dusting; 160 g (5½ oz) granulated sugar; 4 tsp baking powder; ½ tsp sea salt; 225 g (8 oz) unsalted butter, cut into cubes, at room temperature; 1 large egg white, lightly beaten with a splash of water; 1 large egg white, lightly beaten with a splash of water; 50 g (1¾ oz) sliced unblanched almonds; Demerara sugar (optional)

Preparation info

Makes about
72
cookies

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

This is my take on the Sicilian fig cookies called cuccidati, which are a fancier version of that classic American childhood fave, Fig Newtons. Everyone I give these cookies to loves them wholly. I am sure you will find many fans as well. To give it an Asian flair, I swap in jujubes (daechu) for the figs, plum wine for the brandy, and yujacha, citron tea syrup, for the orange marmalade. Jujubes are dried Chinese red dates, which are from a different family than the date

Ingredients

Asia
Korea
Cookies
Vegetarian

Ingredients

Method