Journeying through baking, I always return to my grandmother's recipe cards for their familiar handwriting and to re-live the flavor memories that were created. I can see why my grandmother and possibly her mother made them, they are rich, sweet, and moist, just as a bar should be. Like I do with many of my grandmother's recipes, I have decreased the sugar (using maple syrup), used whole wheat pastry flour, and swapped out the shortening for butter. I added the cardamom and infused the butter with zest from the honeybell oranges that I have been saving in the freezer. The end result has a gentle but spicy floral aroma and a mysterious flavor not immediately obvious, which was the cardamom. I think that my grandmother would approve of these. They are awesome with coffee or tea. You could also serve these in slices with a scoop of vanilla or coconut ice cream. —testkitchenette
12-18 bars (depending on size)
eggs, beaten until foamy
stick unsalted butter, melted
whole wheat pastry flour
finely chopped dates
pistachios (or nut of your choice), toasted and chopped
In This Recipe
Preheat the oven to 350F and line an 8x8 square baking pan with parchment paper.
In a mixing bowl, combine the eggs with the maple syrup and vanilla. Stir in the melted and cooled butter and add the orange zest.
In a small mixing bowl combine the flour, cardamom, baking powder, salt, dates, nuts, and toss to coat and mix everything.
Add the flour mixture to the wet mixture and stir until flour thoroughly combined. Pour into prepared pan and bake for approximately 30 minutes. Cool and cut into squares.