Ingredients
3 eggs, separated
1 c. fine granulated sugar
1 c. Swans Down cake flour
1 tsp. baking powder
1 lb. dates
1 1/2 c. English walnuts
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation
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Beat egg yolks until light and add sugar. Sift flour once, measure, add baking powder and sift again. Add dates and nuts (finely chopped) to the flour, rubbing well through flour so as to separate them. Add to the egg and sugar mixture. Fold in the stiffly beaten egg whites. Pour to 1-inch thickness in shallow baking pans and bake in slow oven (325°) until a toothpick inserted will come out clean. When cool, cut in 1 x 3-inch bars and sift powdered sugar over them. Then eat!