I can't even pronounce this cookie properly.
I think the name sounds rather intimidating.
Firstly grind the slice almonds..
Then grind the dates with the almonds. This I am not sure.
What are pitted dates? I got Medjoul Dates but perhaps it is not right because the recipe said 36 pieces but mine's only 12 pcs and was already 264g...without the seeds.
All blended together.
= Backoblaten =
I learnt of a new thing! I never knew such a thing existed before this recipe!
It keeps the base dry.
Feels thicker than wafer paper..like double/triple thickness.
Mix in the meringue and this looks like macaron batter.
Pipe onto the Backoblaten at 15g.
Waste not..scraping down the very last bit.. make at least 1 more!
Out from oven after 15mins...looking quite puffy..but out of the oven they deflated while cooling. This happens to me with anything flourless... I suspect flourless anything has the tendency to absorb moisture in the air like magnet.
Also from my experience anything flourless has to be consume really quickly because the texture changes after the next day. I once made flourless chocolate cookie and they tasted fantastic when they were hot but very different the next day...quite bad in fact that I had to throw them away! Such a waste! I told myself never to make any flourless cookies ever again with the exception of macarons.
I took a piece to try and it was soft and wet inside.
Tasted uncooked. Maybe the dates retains more moisture?
Macaron somehow tastes better even if the texture inside is soft.
So I put it back into the oven and bake further till the surface crisp up.
Tasted better..at least it is chewy and still soft inside, most importantly not as raw-tasting anymore.
These cookies tasted best on the day when baked. Still good on the second day but not as good anymore on the 3rd day. They don't keep very well.
I also found out that I don't really like these Medjoul Dates! Very sweet and mushy.
Maybe I did something wrong along the way or used the wrong type of dates, because the cookies in the book looked fluffier and drier than mine after 15mins of baking.
These cookies are so-so, not our favourite.
To me they are OK, not bad but also not good.