Makes about 48 / 64 parve cookies. “Parve” means without milk or meat ingredients.
125 gr. dates (stone-less) chopped.
250 gr. ground or fine cane sugar
½ teaspoon salt
1 teaspoon cinnamon powder
3 tablespoons of fresh lemon juice or grated zest of 1 organic lemon.
4 tablespoons of “delicato” olive oil or sunflower oil.
225 gr. ground hazelnuts
250 gr. organic flour
3 tablespoons of water
Ingredients for sugar icing see below.
Preheat the oven to 350º F (180º C) Gas oven 3-4.
Grease baking sheet – about 16 by 11 inches / 40 by 26 cm large – with oil, not with butter.
Preparing the dough:
Use an electric mixer.
Beat the eggs and sugar together.
After each other add salt, cinnamon and grated zest.
Mix well. Thereupon add in this sequence the chopped dates, olive oil (bit by bit under stirring well), ground hazelnuts and the flour.
Mix well after every ingredient.
Finally add 2-3 tablespoons of water.
Spread the dough evenly over the baking sheet and bake it just under the middle of the preheated oven in about 20-25 minutes, until golden brown.
For sugar icing
Stir in a bowl together:
150 gr. powder sugar
2 tablespoons of lemon juice
1 tablespoon of water.
This icing must been prepared before the pastry is taken out of the oven. Spread the sugar icing over the hot pastry with help of a brush. After a little cooling down – the icing is turning white – cut the cookies in size of about 2 by 1 inches or 4 by 2 cm.
Suggestion: In stead of ground hazelnuts; use ground almonds.
To give hospitality I developed this recipe specially for friends who are on a lacto-free diet.
The picture: The boblace is designed and created by Jacoba. The name of the technic is called: Torchon.