I fell in love with this confection in 2010 when Naomi Lewin, a host on WQXR radio in New York City, made these for me when she interviewed me for a Christmas show she called Nutcracker Sweets. And how deliciously sweet these are! Essentially, they are chopped date and almond meringues. The nuts add crunch, the dates contribute a marvelously moist and chewy interior, and the whole is encased in a thin, crisp meringue shell. This is a family heirloom from Naomi’s Oma (“grandmother”) Hanna Gaaertner, who emigrated from Germany.
Twenty minutes or longer before baking, set an oven rack in the middle of the oven and
(If not using the back-oblaten, pipe
Set the cookie sheet on a wire rack and let the cookies cool on the cookie sheet until room temperature.
While each batch of cookies is baking, pipe the meringue mixture for the next batch.
Airtight: room temperature, 2 weeks; frozen, 2 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.