Date Nut Bars
Grind the nuts and dates; sift in the granular sugar. In another bowl, whip egg whites until stiff. Gradually add the sugar mixture, whipping constantly. Fold in the cream. Sift…
- Prep
- 14 min
- Cook
- 33 min
- Total
- 47 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Grind the nuts and dates; sift in the granular sugar.
Procedure
In another bowl, whip egg whites until stiff.
Procedure
Gradually add the sugar mixture, whipping constantly. Fold in the cream.
Procedure
Sift the flour, then re-sift the flour with the baking powder. Fold into the egg mixture.
Procedure
Grease and flour a baking sheet.
Procedure
Pat dough ½-inch thick on the baking sheet, and bake for 10 minutes at 350°F (175°C).
Procedure
Mix confectioner's sugar with lemon juice and vanilla in a blender.
Procedure
When the cookies are still hot, spread the glaze over them.
Photo: No machine-readable author provided. BenFrantzDale~commonswiki as · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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