Gluten-Free Pistachio Date Cookie Slices with Rice Flour
These tender, buttery cookie slices combine sweet chopped dates with crunchy salted pistachios in a gluten-free pastry made from rice flour and tapioca starch. The naturally sweetened filling is sandwiched between two layers of delicate dough, then baked until golden brown. Perfect for afternoon tea, dessert buffets, or as a sweet treat for those avoiding gluten. The optional honey glaze adds extra shine and sweetness, while the rice flour creates a surprisingly tender texture that rivals traditional wheat-based pastries.
Ingredients
- 1 ½ cups dates, chopped
- 1 lemon, juiced
- 2 tablespoons water
- ⅝ cup roasted salted pistachios, chopped
- 3 tablespoons honey or agave nectar(optional)
- 1 ⅓ cups superfine brown or white rice flour
- ⅓ cup tapioca starch
- 1 teaspoon xanthan or guar gum
- ½ teaspoon kosher or fine sea salt
- ¾ cup cold unsalted butter or dairy free butter substitute, cut into small pieces
- 4 tablespoons cold water
- 1 teaspoons milk, dairy free is fine
Instructions
- 1
Preheat oven to 400 degrees and line a baking sheet with parchment paper or silicone baking mat
- 2
Combine dates, lemon juice, and water in a saucepan and bring to a boil, stirring occasionally
- 3
Remove from heat and stir in pistachios and optional honey or agave, cover and let cool while preparing dough
- 4
Process flour, tapioca starch, xanthan gum, salt and butter in food processor until mixture resembles fine breadcrumbs
- 5
Add cold water one tablespoon at a time with machine running until dough comes together soft but not sticky
- 6
Cut dough into two even pieces and roll each into 12 by 8 inch rectangles on lightly floured surface
- 7
Place one rectangle on prepared baking sheet
- 8
Spread pistachio date mixture to within 1/2 inch of dough edges
- 9
Brush edges with water and top with remaining dough sheet, press to seal edges
- 10
Score top into 12 even slices with knife and glaze top with milk
- 11
Bake for 30-35 minutes or until golden brown
- 12
Optionally brush top with honey or agave while warm
- 13
Let cool on wire rack before cutting into slices
Tips
Dust dough with extra rice flour if it becomes too sticky during rolling
Make sure butter is cold for best pastry texture and easier handling
Score the top before baking to ensure clean cuts when serving
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Dough can be made 1 day ahead and refrigerated, filling can be prepared up to 2 days in advance
Serve at room temperature, cut into neat slices with a sharp knife
Common Mistakes
Don't add water too quickly to dough to avoid sticky texture
Seal edges well to prevent filling from leaking during baking
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make these without xanthan gum?
Yes, but the texture will be more crumbly. Add an extra 2 tablespoons rice flour to help bind the dough together.
How long do these keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week. They can also be frozen for up to 3 months.
Can I substitute other nuts for pistachios?
Absolutely! Chopped almonds, walnuts, or pecans work well. Use the same amount and ensure they're chopped to similar size.