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
1 1/4 cups
white sorghum flour
1 1/2 cups
coarsely chopped walnuts
orange blossom water
In This Recipe
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.
Bake the dough in a 350 F. degree oven for 10 minutes. Remove from the oven and allow to cool for 15 minutes.
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.
Whisk the eggs and the orange blossom water and then add to the date mixture. Mix until well blended.
Pour the date batter over the baked crust. Tap gently, sprinkle with the sea salt.
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.
Remove from the oven, place on a rack and cool overnight. Cut into 2-inch squares and enjoy.