DATE BISCOTTI

     2 eggs, separated               1 cup flour
     ¾ cup sugar                     2 tsp baking powder
     1 cup pecans                    ⅓ tsp salt
     1-½ cups chopped dates          

Beat egg yolks with sugar. Mix in pecans and dates. Sift the flour, baking powder, and salt together and mix in. Beat the egg whites to frothy and mix into the batter. Spread into a 9x13 pan and bake at 350° for 30 minutes. Cut into strips, cool, and remove. Makes 24.

Adapted from “Rumford Recipes for Cake & Cooking Making” (1926). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!