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| Date and Nut Caramel Truffles
2 eggs
In a bowl, beat together eggs, salt, and almond extract until light. Gradually add sugar and corn syrup while stirring nonstop. Add nuts and dates. Mix well. Incorporate the sifted flour. Pour into 2 well-greased 8-inch cake pans. Bake in moderate oven (375 F) for 20 to 25 minutes. While hot, cut into 1½-inch squares. Form, without delay, into small balls. Roll each ball in icing sugar. These truffles keep well in a tightly covered container. Makes 3 dozens.
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