Best Date Nut Logs Recipes

DATE NUT LOGS

Steps:

• 1. Step 1 of ingredients- Add yeast to warm milk. Add sugar and flour. Set pan in warm water and let Stand till rises. Cover. Note: do not boil. Just warm.
• 2. Step 2 of ingredients Mix ingredients of step two, reserving egg whites for step three. Once mixed, add the yeast mixture to they mixture. This makes your dough.
• 3. Step 3 of ingredients(the filling)- Grind walnuts and dates together in a grinder or food processor. If you alternate adding ingredients it will help prevent clumping. I do this step first and set aside.
• 4. Mix sugar, vanilla and egg whites. Beat until whipped and peaks. Now fold this into date nut mix. Note: this step can be done in advance.
• 5. Then take dough you made and divide into four sections. This makes it more manageable and ensures quantities.
• 6. Taking a section of your dough, aprx a Tablespoon size of dough and make balls. Smaller then a golf ball. Will need powdered sugar to prevent sticking. Roll out dough balls. Flip to get powdered sugar on each side.
• 7. Divide your date nut mix as you did your dough. Take aprx 1 1/2 teaspoon of nut mix and place in center of dough(rolled out crust).
• 8. Folding dough- Fold over bottom side. Then fold in ends (left and right side). Now fold over top. Once dough is sealed, press from center out to move filling to ends.
• 9. Pinch and form into half moons. Place seem side down on parchment lined cookie sheets.
• 10. Bake 8-10 minutes on 375. Just as it begins to golden on the bottom. Any longer they can become dry.

DATE NUT LOGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 inch square baking pan.
• Combine flour and baking powder and set aside. In a large, clean glass or metal bowl, whip egg whites and salt and until foamy. Gradually add sugar and continue to whip until stiff (but not dry). Gradually fold in dry ingredients then fold in dates and nuts.
• Spread evenly in prepared pan. Bake for 20-30 minutes or until firm to touch.
• Cool in pan until just cool enough to handle. Cut into finger-sized lengths and roll between palms to form logs. Roll each log in confectioners' sugar. Cool completely on wire rack.