Instructions: Combine dates, syrup, water and spices in pan, simmer, uncovered, 2 minutes or until mixture is thick; cool.

Combine sifted flour, almonds and sugar in bowl, rub in butter. Add egg and cooled date mixture and stir until well combined; knead gently on a lightly floured surface until smooth.

Roll mixture into a log shape about 35 cm long. Using a piece of foil shape log into a long triangle. Wrap in foil, refrigerate 1 hour until firm.

Remove foil from log, cut into 5mm slices, place about 2cm apart onto greased oven trays. Brush triangles with eggwhite, sprinkle with a little cinnamon sugar and some flaked almonds.

Bake in a moderate oven (350 F) for 12 minutes or until well browned; cool on trays.

Makes about 25.

Serve with afternoon tea.

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