2 eggs
¾ tsp salt
½ tsp almond extract
½ cup sugar
½ cup corn syrup
1 cup chopped dates
¾ cup all-purpose flour, sifted
1/3 cup icing (confectioner’s) sugar

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.