"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 eggs ½ cup sugar 1 t vanilla ½ t baking powder ½ t salt 1 cup pecans (chopped) 1½ cups dates (cut into small pieces) ½ cup flour
Beat eggs until stiff. Add sugar and vanilla. Mix well. Sift dry ingredients and add to first mixture. Fold in dates and pecans. Spread in well greased 8” square pan. Bake @ 325º about 45 minutes. Cut into squares and roll in powdered sugar.
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