Ukrainian Almond Date Horikhivnyk Almond Date Bars Recipes

HONEY ALMOND DATE BALLS

Honey Almond Date Balls image

Provided by Dave Lieberman

Categories dessert

Time 25m

Yield 25 to 30 balls

Number Of Ingredients 4

Ingredients

1/2 pound raw almonds
2 pints pitted dates, preferably Medjool
1/4 cup honey
Vegetable oil, for forming balls

Steps:

Preheat oven to 350 degrees F.
Grind almond in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant and a shade darker.
Roughly chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl. Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed.
Add honey to the date and almond mixture. Mix together until evenly incorporated and smooth. Coat hands with some vegetable oil so that mixture does not stick too much and form mixture into 1 1/2-inch balls. Roll each ball in chopped almonds to coat well. Place in a tightly sealed container until ready to eat. Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together if transporting. Will keep for up to 5 days at room temperature or up to a week, if refrigerated.

Nutrition Facts : Calories 139, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 3 grams, Sugar 17 grams

UKRAINIAN ALMOND DATE HORIKHIVNYK (ALMOND DATE BARS)

Ukrainian Almond Date Horikhivnyk (Almond Date Bars) image

Make and share this Ukrainian Almond Date Horikhivnyk (Almond Date Bars) recipe from Food.com.

Provided by Olha7397

Categories Bar Cookie

Time 1h10m

Yield 24 bars

Number Of Ingredients 12

Ingredients

1 cup sifted all-purpose flour
2 tablespoons granulated sugar
1 pinch salt
4 tablespoons butter, cut into pieces
2 egg yolks
1 tablespoon heavy cream
1 teaspoon vanilla extract
2 cups confectioners' sugar (called sometimes Powdered or icing)
6 egg whites, stiffly beaten
2 cups blanched almonds, peeled and chopped
1 1/4 cups pitted dates, finely chopped
8 ounces semi-sweet chocolate baking squares, grated

Steps:

Sift the flour with the granulated sugar and a pinch of salt. Cut in the butter. Combine the egg yolks, cream and vanilla. Add them to the flour and mix until the dough coheres. Pat the dough in a smooth layer into a buttered 9 x 12 inch baking pan. Bake in a preheated 350°F oven for 10 to 15 minutes, or until it is firm but not browned.
FOR THE ALMOND AND DATE TOPPING: While the dough is baking, prepare the topping.
Beat the egg whites until stiff. Gradually beat the confectioners' sugar into the beaten egg whites. When the mixture is firm, fold in the almonds, dates and chocolate. Spread the topping over the partially baked dough. Reduce the oven temperature to 325°F and continue baking for about 40 minutes, or until the topping is set. Cool the sheet in the pan, then cut it into 1 1/2 by 3 inch bars. Makes 24.

Nutrition Facts : Calories 231.6, Fat 11.6, SaturatedFat 3.6, Cholesterol 21.7, Sodium 39.5, Carbohydrate 30.5, Fiber 2.7, Sugar 22.6, Protein 5

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