Yield: 2 pans 12x18x1 inch
Notes: May be baked in one 18x26x1-inch baking sheet. Cut 6x10.
7 ounces egg yolks (about 12 total)
2 pounds granulated sugar
1 pound all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
3 pounds dates, chopped
1 pound nuts, chopped
14 ounces egg whites (about 12 total)
6 ounces powdered sugar
Servings: 60
1. Beat egg yolks on high speed until lemon colored, using flat beater.
2. Add sugar to yolks gradually and continue beating after each addition.
3. Combine flour, baking powder, and salt.
4. Add dates and nuts to flour mixture. Combine with egg-sugar mixture.
5. Beat egg whites on high speed until they form soft peaks, using wire whip attachment. Fold into batter.
6. Spread batter evenly into two lightly greased 12x18x1-inch baking pans, 4 lb 3 oz per pan.
7. Bake at 350°F for 25-30 minutes.
8. Sift powdered sugar over top of warm baked bars.
9. Cut 5x6.
Servings: 60
Notes: May be baked in one 18x26x1-inch baking sheet. Cut 6x10.
7 ounces egg yolks (about 12 total)
2 pounds granulated sugar
1 pound all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
3 pounds dates, chopped
1 pound nuts, chopped
14 ounces egg whites (about 12 total)
6 ounces powdered sugar
Servings: 60
1. Beat egg yolks on high speed until lemon colored, using flat beater.
2. Add sugar to yolks gradually and continue beating after each addition.
3. Combine flour, baking powder, and salt.
4. Add dates and nuts to flour mixture. Combine with egg-sugar mixture.
5. Beat egg whites on high speed until they form soft peaks, using wire whip attachment. Fold into batter.
6. Spread batter evenly into two lightly greased 12x18x1-inch baking pans, 4 lb 3 oz per pan.
7. Bake at 350°F for 25-30 minutes.
8. Sift powdered sugar over top of warm baked bars.
9. Cut 5x6.
Servings: 60
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