Date wedges

Ingredients for 1 servings:

• 150 g butter, soft
• 80 g sugar
• 1 packet of vanilla sugar
• some salt
• 6 egg yolks
• 150 g flour
• 1 tsp baking powder
• 150 g hazelnuts, chopped
• 200 g dates
• 200 g cake icing, cocoa

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Specialty from Genoa

Place the butter, sugar, vanilla sugar, salt, and egg yolks in a bowl. Beat everything with the whisk attachment of a hand mixer until fluffy. Sift in the flour and baking powder. Stir in the hazelnuts and 3 tablespoons of water. Preheat the oven to 175°C. Line a baking tray with baking paper. Cut the dates lengthwise, remove the stones, cut crosswise into thin strips, and stir into the batter. Spread the batter on the tray, about 1-1.5 cm thick, and smooth it out with a knife. Bake in the middle of the oven for about 15 minutes. Let it cool, then cut the pastry into triangles and remove them from the tray. Chop the glaze into small pieces. Melt it in a small saucepan over hot water while stirring continuously. Dip the three tips of the date wedges, one after the other, into the glaze and let them dry for 30 minutes.