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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
- 1/4 cup unsalted butter
- 1 1/4 cups white sorghum flour
- 1/2 cup hazelnut flour
- 2 tablespoons white sugar
- 1 teaspoon ground cardamom
- 2 cups chopped date
- 1 1/2 cups brown sugar
- 1 cup coarsely chopped walnuts
- 1/2 teaspoon baking soda
- 3 eggs
- 1 teaspoon orange blossom water
- 1/4 teaspoon sea salt
- 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.
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