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๐Ÿ‡ฉ๐Ÿ‡ฟAlgerian Pinched Bracelet cookies Filled with Dates – Nekkache

Nekkache or Kaak Nekkache ( Arabic ูƒุนูƒ ุงู„ู†ู‚ู‘ุงุด) are Algerian cookies filled with dates. They are originally from the Region of Bejaia in Algeria.

These cookies require a special tool to make the design on them, that is called Nekkache (Arabic name ุงู„ู†ู‚ู‘ุงุด ), thatโ€™s how the cookies got their name.
I have tested several recipes to make Nekkache, but this one is the best. The cookies came out great and melt in mouth.
Prepare the Nekkache dough.
Cover with plastic wrap and let rest on the counter for at least 1 hour.
Mix the filling ingredients together with hands until obtain a nice soft consistency.

Take small amounts of dates and roll them out into thin logs, to be used for the filling.
Keep a small amount of the dates filling to be used for garnish. You can form roses or any other shapes with dates. I have used a silicone mold for that.
Once the dough is rested, form walnut size balls or a little bigger and cover with plastic wrap.
Roll out each ball into a thin sheet.
Cut one edge to make it even and place the dates log on that edge.
Roll out the dough with the dates log (2 to 3 rolls), then cut to make a cylinder.
With the cylinder of dough, make a bracelet (seal the edges).

Use a Nekkache tool as shown in the picture and start pinching the dough bracelet all around with the tool.
Let the Nekkache or the pinched bracelets rest in the fridge for few hours, preferably overnight.

Bake in a 350ยฐF preheated oven for about 20 minutes.
Enjoy.
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๐Ÿ‡ฉ๐Ÿ‡ฟAlgerian Pinched Bracelet cookies Filled with Dates – Nekkache

Cuisine Algerian
Keyword Nekkache
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 12
Author LDSโ€™s Mom

Ingredients

  • 3 cups all purpose flour
  • 1 cup ghee, melted and cooled
  • 4 tbsp vegetable or canola oil
  • 1/2 cup powdered sugar
  • zest of 1 lemon
  • 1 cup milk (or less)
  • 1/4 tsp salt
  • 2 tbsp orange blossom water.

Filling

  • 13 oz baking dates
  • About 2 tbsp vegetable oil
  • 1 tsp cinnamon

Instructions

  1. In a large bowl, sift the flour, salt, powdered sugar and mix them well with a spoon.

  2. Add ghee, oil, orange blossom water and lemon zest, then mix with hands until well incorporated.

  3. Add milk little by little and mix with your hand without kneading until obtain a nice, soft dough. You may not need to use all the milk.

  4. Cover the dough with plastic wrap and let rest on the counter for at least 1 hour.

  5. In meantime, mix the filling ingredients until obtain a nice soft consistency.

  6. Take small amounts of dates and roll them out into thin logs to be used for the filling. Set aside.

  7. You can form roses or any other shapes with dates filling to be used for garnish (optional). I have used a silicone mold for that.

  8. Once the dough is rested, form walnut size balls or a little bigger and cover with plastic wrap.

  9. Roll out each ball into a thin sheet.

  10. Cut the first edge of the sheet and place the dates log on that edge..

  11. Roll out the sheet of dough on the dates log (make 2 to 3 rolls) and form a small cylinder.The size of the cylinder is your choice.

  12. Cut the edges to make a good cylinder.

  13. Seal the two edges of the cylinder to form a bracelet.

  14. Use a Nekkache tool and start pinching the bracelet all around with that tool.

  15. Cover the Nekkache or the pinched bracelets with plastic wrap and let rest in the fridge for few hours, preferably overnight.

  16. Place Nekkache cookies in a baking sheet.

  17. Bake in a 350ยฐFย preheated oven for about 20 minutes.

Recipe Notes

  • You can use water or orange blossom water instead of milk. I have used milk to get that slightly golden color without baking the Nekkache cookies for too long.
  • For the dates filling, you add add a small amount of sesame seeds and if you want it more fragrant, add about 1/4 tsp clove powder or more if you prefer.
  • The total time in this recipe didnโ€™t include the rest time of the dough.
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๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Almond Filled Glazed Cookies – Arayeche

Arayeche ( Arabic ุนุฑุงูŠุด ) are Algerian traditional cookies that are prepared for special occasions such as religious celebrations and weddings. They are served for tea or coffee.

There are so many Algerian cookies that are filled with almonds. The dough recipe may differ from one type of cookies to another.

These cookies are made with the same dough as Tcharek and K3ik3at ( well known cookies in Algeria). They are filled with almond paste and glazed with icing. The icing can be royal icing, powdered sugar icing or other.

Some people consider these cookies as starfish cookies ( French รฉtoile de mer) even if they only have 3 arms. I donโ€™t call them starfish cookies unless I give an explanation as to what happened to the other 2 arms ๐Ÿ˜Š!

Itโ€™s a lot of fun doing the final touches of these cookies. There are endless ways to decorate Arayeche but the most important is that they are soft and super delicious.

Please see video recipe here: https://youtu.be/5rAagcPBqpI

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๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Almond Filled Glazed Cookies – Arayeche

Cuisine Algerian
Keyword Arayeche
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 14
Author LDSโ€™s Mom

Ingredients

Dough

  • 3 cups all purpose flour
  • 1 cup unsalted butter, melted
  • 2 tbsp powdered sugar
  • 1/2 tsp salt
  • 1/4 cup orange blossom water
  • 1 tsp vanilla powder
  • Water as needed

Filling

  • 1 1/2 cups ground almonds or almond flour
  • 1/2 cup granulated sugar
  • 1 tsp vanilla powder
  • 1 tbsp (or 1/2 tbsp if you prefer) unsalted butter, melted
  • 2 to 3 tbsp orange blossom water
  • 1/2 tsp cinnamon powder (optional)

Glaze

  • Around 3 cups powdered sugar ( more or less)
  • 1 tsp lemon juice
  • Water
  • Food coloring of your choice

Garnish

  • Metallic food coloring or edible dust (color of your choice)
  • Decorative flower bouquet for cookies

Instructions

  1. Sift the flour, vanilla, salt and powdered sugar.

  2. Add the butter and mix with your hands until the butter is well incorporated.

  3. Add orange blossom water and mix it well.

  4. Add water, one tablespoon at the time until the dough gets together and is soft. Make sure to not knead the dough.

  5. Cover the dough with plastic wrap and let rest for at least 20 minutes on the counter.

  6. Prepare the filling by mixing the almond flour, sugar, vanilla powder, cinnamon and butter.

  7. Add orange blossom water, one tablespoon at the time until obtain a well gathered paste.

  8. Form small balls, the size of walnuts and cover with plastic wrap.

  9. Get back to the dough and form small balls the size of small tangerines.

  10. Cover the balls with plastic wrap.

  11. Take one ball at the time and roll it into a small thin disc (it doesnโ€™t have to be perfect).

  12. Place the almond filling in the center of the disc.

  13. Shape the filling into a triangle.

  14. Stretch the triangle with fingers toward each angle to form 3 arms ( just like a starfish without 2 of its arms).

  15. Fold the dough to cover each arm of the filling and make sure to seal the dough well.

  16. Turn the piece of cookie dough and use your 3 fingers (index, thumb and the middle) between each arm of the cookie dough.

  17. Using your other hand, slightly curve each arm clockwise or counter clockwise (which ever direction you prefer).

  18. Prick the Arayeche with a toothpick and place in a baking sheet.

  19. Bake in a 350ยฐF preheated oven for about 15 to 20 minutes.

  20. Let cool completely.

  21. Prepare the glaze or powdered sugar icing.

  22. Put the powdered sugar in a bowl, then add lemon juice and water 1 tablespoon at the time. Mix well until obtain a thick pourable and smooth glaze. Add food coloring of your choice and mix well.

  23. Dip the top of Arayeche or cookies in the glaze. Flip it over and put on a wire rack, placed on a cooking sheet to catch the excess glaze.

  24. Let slightly dry out for about 2 hours.

  25. Keep a small amount of glaze (about 1/2 cup) to be used later.

  26. Pour the 1/2 cup of glaze in a ziploc bag. Cut 1 end of the ziploc bag to get a very small hole.

  27. Once the glaze on the arayeche is slightly dry, decorate the cookies on top by piping out the remaining glaze (make your preferred shape). You can garnish with sugar roses and leaves at this step (so that they will stick to the cookies).

  28. Let the Arayeche cookies dry out completely for few hours, preferably overnight.

  29. Use a knife to clean out the cookies from excess glaze in the bottom and edges.

  30. Dust the cookies with the edible dust to get that glossy finish and place a decorative flower on each cookie( optional).

  31. Enjoy with tea or coffee.

Recipe Notes

  • If the powdered sugar glaze is too runny, add powdered sugar. If it is too thick, add a small amount of water.
  • I use US cups for measurements in this recipe.
  • The total time in this recipe didnโ€™t include the doughโ€™s rest time and the time it took for the icing to dry.
  • You can use vanilla extract instead of vanilla powder.
  • Garnish the Arayeche with decorative flowers after the icing dried out or garnish with sugar flowers or other edible garnishing right after you dip them in the glaze.
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