1

Whip the egg whites and salt until stiff. In a food processor, puree 100 g dates, vanilla, almond butter, lemon juice and PureSpelt flakes. Add the rest of the dates and nuts and mix until you get a soft dough, then shortly let rest. If the dough seems too dry, stir in a little water.

2

Forming: using an ice cream scoop, make balls and place them on a parchment-lined baking sheet, topping each with an almond. Let dry at room temperature for at least six hours or overnight.

3

Baking: Preheat oven to 200 °C. Bake the macaroons in the middle of the oven for about 5-8 minutes (they should still be soft on the inside). Remove and let cool.

Tips

If desired you can add 1-2 tsp cinnamon, cocoa powder, or lemon or orange zest to the dough.
Store these Date Macaroons in a cool, dry place and they will keep 1-2 weeks. They can also be frozen.

Source:

IG Dinkel, Judith Gmür-Stalder