Spiced Date-Filled Biscuits

In the mixer bowl, place the butter and sugar, attach the whisk attachment, and mix on medium speed for 2 to 3 minutes until the mixture becomes creamy.

Add one egg and mix on medium speed until fully incorporated, then add the second egg and vanilla extract, and mix on medium speed until fully incorporated.

Remove the whisk attachment and attach the beater attachment, add the flour, and mix on low speed then medium speed until the dough forms, but do not over-knead.

Shape the dough into a disk, wrap it in plastic wrap, and let it rest in the refrigerator for about 30 minutes.

For the filling, in a deep bowl, combine the pitted dates, butter, cinnamon, and cardamom, rub the dates with the butter using your fingertips until a homogeneous mixture forms, divide into medium-sized balls, shape into ropes, and set aside.

Position the oven rack in the middle and preheat the oven to 180°C.

Line baking sheets with parchment paper.

To shape the biscuits, take an egg-sized portion of dough, place it on a work surface, and flatten it with your fingertips into a rectangle about 2 inches wide.

Place a date rope in the center of the rectangle, fold the ends over the date rope, and press lightly to seal it completely.

Roll the filled dough into a smooth cylinder and gently flatten it with your finger to make it rectangular in shape.

Use the tines of a fork to lightly press and create a decorative pattern on the dough.

Cut the cylinders into pieces about 2 inches long and arrange them on the prepared baking sheets, leaving about 1 inch between each piece.

Bake in the preheated oven for 8 to 10 minutes or until lightly golden.

Remove from the oven, let cool completely, then transfer to a serving plate or an airtight container until ready to serve.