Prep 15 mins
Cook 55 mins
This traditional pastry is served on Easter.
- 1 cup sifted all-purpose flour
- 2 tablespoons granulated sugar
- 1 pinch salt
- 4 tablespoons butter, cut into pieces
- 2 egg yolks
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
ALMOND AND DATE TOPPING
- 2 cups confectioners' sugar (called sometimes Powdered or icing)
- 6 egg whites, stiffly beaten
- 2 cups blanched almonds, peeled and chopped
- 1 1⁄4 cups pitted dates, finely chopped
- 8 ounces semi-sweet chocolate baking squares, grated
- Sift the flour with the granulated sugar and a pinch of salt. Cut in the butter. Combine the egg yolks, cream and vanilla. Add them to the flour and mix until the dough coheres. Pat the dough in a smooth layer into a buttered 9 x 12 inch baking pan. Bake in a preheated 350°F oven for 10 to 15 minutes, or until it is firm but not browned.
- FOR THE ALMOND AND DATE TOPPING: While the dough is baking, prepare the topping.
- Beat the egg whites until stiff. Gradually beat the confectioners’ sugar into the beaten egg whites. When the mixture is firm, fold in the almonds, dates and chocolate. Spread the topping over the partially baked dough. Reduce the oven temperature to 325°F and continue baking for about 40 minutes, or until the topping is set. Cool the sheet in the pan, then cut it into 1 1/2 by 3 inch bars. Makes 24.
Absolutly the greatest! Made one batch and ate it there and then. Had to make another for the wife. I did'nt tell about the first batch, hahhahha. Thanks, Jimmbob...