Nut and Date Coins

(Recipe from “Jewish Soul Food: From Minsk to Marrakesh” by Janna Gur)

Makes about 100 bite-size snacks


1 cup whole walnuts

1 cup whole pecans

1 cup whole pistachio nuts

1 cup whole almonds

1/3 cup honey

1/2 cup firmly packed light brown sugar

1 cup vacuum-sealed pitted and chopped dates or regular dates, pitted and chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

Pinch of salt

1 1/2 cups sesame seeds 


Preheat the oven to 350 degrees F (180 C). Line a baking sheet with parchment.

Put the walnuts, pistachios, almonds, and pecans on the baking sheet and roast for about 15 minutes. Cool slightly.

Meanwhile, bring the honey and brown sugar to a boil in a medium saucepan. Add the dates and mix until smooth. Remove from heat.

Add to the pan the roasted nuts, cinnamon, cardamom, and salt and mix thoroughly. Refrigerate for 30 minutes.

Place the sesame seeds on a large plate.

Divide the nut and date mixture into 4 equal parts and roll each one into a log 1 1/2 inches (4 cm) in diameter.

Roll the logs in sesame, wrap in plastic wrap, and freeze for 1 hour. Slice into thin coins (about 1/4 inch/ 1/2 cm thick). The snacks will keep in the fridge for 3-4 days in an airtight container. To prolong their shelf life, keep the logs whole and slice the coins just before serving.