Recipe - Heavenly Tortes

6 lg Eggs
1 One half cup Granulated sugar
3 tablespoon Allpurpose flour
1 teaspoon Baking powder
10 ounce Chopped dates
1 cup Walnuts, finely chopped, can
use up to 2 cups walnuts
Need powdered sugar for
dusting

Preheat the oven to 300 degrees. Grease and flour a 13by9by2inch
baking pan and set it aside.

In a mixing bowl, whisk or beat the egg yolks and sugar until well
combined. In a cup, stir together the flour and baking powder and beat into
the egg mixture. Stir in the dates and walnuts until well combined.

In a separate bowl, whisk the egg whites until very frothy but stop before
soft peaks form. Fold the egg whites into the date mixture. Spread the
mixture in the prepared baking pan and bake for one hour. Remove and
sprinkle with powdered sugar. Cool on a wire rack and cut into small
squares.

Source: Owner Jane Blackman, Creative PossibiliTeas, Portland, Oregon;
creates private teas for home, office, meetings. Published in Oregonian
FoodDay, February 2, 1997.

Excerpt from article: "The bar cookies, which are dusted with powdered
sugar, have a textured topping with a light meringue quality. Their
nottoosweet filling is a rich and pleasing combination of dates and
walnuts. Easy to assemble, these oldfashioned cookies are adapted from a
recipe Blackman found in a cookbook belonging to her mother. For special
occasions or just a little variety, Blackman cuts the cooled cookies into
identical squares or rectangles and makes a sandwichlike dessert by
spreading a dollop of sweetened whipped cream or strained raspberry
preserves along the bottom of one cookie and pressing the bottom of another
cookie against it."

MC formatted by B. Adams adamsfmle@sprintmail.com

Recipe by: Jane Blackman, Creative PossibiliTeas, Ptd, Ore. / badams

Posted to MasterCook Digest V1 #216 by Adams adamsfmle@sprintmail.com on
Feb 23, 1997.