Baked Imqaret with Citrus Glaze

Prepare the Date Filling

1. 1Combine finely chopped dates, water, ground aniseed, and orange zest in a small saucepan. Cook over medium heat for 5-7 minutes, stirring frequently, until the dates soften and form a thick paste. Let it cool completely.

Make the Dough

1. 1In a large bowl, whisk together flour, sugar, and salt. Cut in the cold, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
2. 2Gradually add the ice-cold water, mixing until the dough just comes together. Do not overmix. Form into a disk, wrap in plastic, and chill for 30 minutes.

Assemble and Bake

1. 1Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2On a lightly floured surface, roll out the chilled dough into a rectangle, about 3 mm (1/8 inch) thick.
3. 3Spread the cooled date filling evenly over one half of the dough rectangle, leaving a small border. Fold the other half of the dough over the filling to create a sandwich.
4. 4Gently press down to seal the edges and carefully cut into diamond or rectangular shapes. Place the imqaret on the prepared baking sheet.
5. 5Bake for 15-20 minutes, or until golden brown. Let them cool slightly on a wire rack.

Prepare and Apply Glaze

1. 1While the imqaret are baking or cooling, whisk together powdered sugar, fresh lemon juice, orange zest, and ground aniseed in a small bowl until smooth.
2. 2Drizzle the citrus glaze generously over the warm, baked imqaret. Serve warm or at room temperature.