Hungarian version


- 1 cup walnuts (coarsely chopped)
- 3 cups pitted dates
- 1 1/2 cups all-purpose flour
- 1 cup unsalted butter
- 1 teaspoon ground cinnamon;
- 1/2 teaspoon ground cardamom;
- 1/2 cup powdered sugar;
- 1 cup ground unsalted pistachios

Heat a skillet over medium heat and toast walnuts for 3-5 minutes. Allow to cool. Place a few pieces of walnut in each date. (This is the most time consuming step...)
In a deep pan, add butter and flour, bring to medium heat and stir constantly for 10-15 minutes, until golden caramel color. The mixture will be a thick paste at first and as you get closer to 15 minutes, it transforms into a thin caramel-like slip.

Spread about 1/3 of the flour mixture in a 9″ round ceramic tart pan. Place the dates in a single layer on the hot flour mixture, taking care to not to burn yourself. Arrange the dates in rows packed tightly together. Then, pour the remaining flour mixture over the top and smooth out with the back of a spoon.
In a small bowl, mix together the cinnamon, cardamom, and powdered sugar. Use a spoon to sprinkle this mix in a single layer over the date cake. Press the back of your spoon down on the mix. It will begin to soak into the flour, forming a sweet dough-like topping and will no longer be powdery.
For the final step, sprinkle the whole thing with a layer of chopped pistachios. Use your hands to press the nuts down so they adhere. Allow to cool before cutting into small squares.