Stone thirty dates; chop them fine.
Cut one-half pound of almonds lengthwise in slices, but do not blanch them.
Beat the whites of two eggs until foamy, add one cup of powdered sugar, and beat until stiff; add the dates, then the almonds, and mix very thoroughly.
Drop mixture with teaspoon in small piles on tins, one-half inch apart.
Bake thirty minutes in a very slow oven or until dry.
They are done when they leave the pan readily.