Author Notes
My grandmother used to make date cookies for family events. The cookies were delicious but time consuming. My aunt changed it to bars to save time. I converted the recipe to gluten free to serve to my celiac customers but all my customers love it. —Sanaa Abourezk
Ingredients
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1/4 cup
unsalted butter
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1 1/4 cups
white sorghum flour
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1/2 cup
hazelnut flour
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2 tablespoons
white sugar
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1 teaspoon
ground cardamom
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2 cups
chopped date
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1 1/2 cups
brown sugar
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1 cup
coarsely chopped walnuts
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1/2 teaspoon
baking soda
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3
eggs
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1 teaspoon
orange blossom water
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1/4 teaspoon
sea salt
Directions
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Mix 1 cup white sorghum flour with the hazelnut flour, the white sugar and 1/2 teaspoon cardamom.
Add the butter and blend well until you have coarse dough.
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Bake the dough in a 350 F. degree oven for 10 minutes. Remove from the oven and allow to cool for 15 minutes.
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Mix the brown sugar with the chopped walnuts, the chopped dates, the rest of the white sorghum flour, the rest of the cardamom, Aleppo pepper and the baking soda.
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Whisk the eggs and the orange blossom water and then add to the date mixture. Mix until well blended.
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Pour the date batter over the baked crust. Tap gently, sprinkle with the sea salt.
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Bake in a 375 F. degree oven for 35-45 minutes. The top should be golden brown and if you insert knife it should come out clean.
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Remove from the oven, place on a rack and cool overnight. Cut into 2-inch squares and enjoy.
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