Chewy Date Walnut Bars

Name: Chewy Date Walnut Bars
Ingredients: vegetable oil or butter for greasing the pans; 1/2 cup (2 1/2 ounces) mochi flour (sweet rice flour), plus extra for the pans; 1/2 cup (3 1/2 ounces) granulated sugar; 1/4 cup (2 ounces) brown sugar, light or dark; 1/2 teaspoon plus a scant 1/8 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 3 large eggs; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon finely grated orange zest; 1 cup (4 1/2 ounces) chopped walnuts; 1 cup (5 1/2 ounces) chopped medjool dates cut into pieces not bigger than 1/2-inch square; 1 tablespoon powdered sugar

12 ingredients

1 steps

Ingredients

vegetable oil or butter for greasing the pans
1/2 cup (2 1/2 ounces) mochi flour (sweet rice flour), plus extra for the pans
1/2 cup (3 1/2 ounces) granulated sugar
1/4 cup (2 ounces) brown sugar, light or dark
1/2 teaspoon plus a scant 1/8 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon finely grated orange zest
1 cup (4 1/2 ounces) chopped walnuts
1 cup (5 1/2 ounces) chopped medjool dates cut into pieces not bigger than 1/2-inch square
1 tablespoon powdered sugar

Directions

1

["Heat the oven to 300\u00b0F degrees. Generously oil and flour two 8-inch cake pans. Line them with parchment if you can.", "In a small bowl, whisk together the flour, sugars, 1/2 teaspoon of the cinnamon, and salt. In a larger bowl, whisk the eggs, vanilla, and zest until the eggs just start to get frothy. Thoroughly mix in the dates, walnuts, and flour mixture.", "Divide the batter evenly between the two pans, which will hold about 12 ounces of batter each. Spread the batter out evenly; an offset spatula works great for this. The layer of batter will be thin.", "Bake for 25-30 minutes, rotating the pans 15 minutes in. They are done when the tops just start to brown and the tops feel set.", "Mix the powdered sugar and the remaining 1/8 teaspoon of cinnamon. Cool the cookies until the pans are cool enough to handle but still a little warm. Remove them from the pans-- there will be sticking, and an offset spatula again can come in handy for loosening the cookies from the edges. Sift the sugar-cinnamon mixture over the cookies. Cut each \"cake\"" into 16 wedges. Serve completely cooled