OK, I’ll admit it, I was patiently waiting for the week, of these cookies turns to bake! As a kid and as an adult, these cookies are a “must” for every Passover in our home. The only difference is that ours have peanuts in them instead of the almonds.
After going through the recipe, my immediate question was “what type of dates shall I use?…There is a variety of dates, such as Deglet Noor, which is more chewy compared to Medjool dates that are plump and sweeter. My next question was, will it affect my cookies texture?…will they be drier or chewier? With no mention in the book for which type, I went with my personal favorite, medjool dates. They must been much larger than what Rose used since, My total count was 13 dates compared to about 36 as in the recipe. The other thing is since it is Passover, I passed on the back-oblaten and replaced it with cookie liners and my favorite macaroons mat.so lets start.
Dates, sugar, sliced almonds, egg whites and vanilla are all the ingredients that needed.
Almonds, and dates are processed individually, and then combined in a food processor.
Making the meringue, adding slowly the sugar till stiff peak.
Adding the almond/dates mixture to the meringue. already looking tempting…
I piped mine on a macaroon mat, after all these cookies are ‘macaroon’ like.
I also, piped some into a cookie liners, and baked them for 13 minutes.
These won’t last long.