1. • Prepare the dates:  in a pan soften the grated dates with 4 tbsp water and 1 tbsp olive oil for 5 minutes, stirring every so often.
   • Prepare the dough:  in a large bowl, beat the softened butter, sugar and vanilla flavouring till pale.
     
   • Fold in the flour, baking powder and milk and mix to form a ball.
   • Pre-heat oven to 180°.
   • Take ½ the dough and roll out into a rectangle 3mm thick on a sheet of baking parchment 30X40cm.  Spread the date mixture over it.  Crumble the remaining pastry over the top and press down lightly with the flat of your hand.
   • Cook for 30minutes.
   • After removing from the oven, sprinkle with icing-sugar.
   • When cold cut into squares or rectangles
   
   

Variation:  Flavour the dates with 1 tsp ground cinnamon.

See Recipe of Date crescents.

• Cook the potato, peel and mash it with a fork.  Weigh it to obtain 75g. 
  
• Mix the ground almonds, with the mashed potato in a bowl.  Work the mixture until it forms large lumps.  .
• Add the sugar and lemon zest bit by bit, work the dough with a wooden spoon until it forms a block. 
  
• Take off small quantities of sough with a metal spoon, then roll these pieces between you hands to form a ball the size of a ping-pong ball.  Use up all the dough in the same way, making around 30 little balls.  
  
• Preheat the oven to 220°
• Roll each ball in maize flour then in egg white, and finally in pine nuts to cover them completely.   
  
• Place the panellets on the baking sheet , lined with baking parchment.  
  Brush them with the egg yolk.  
  
• Bake for 10 to 12 minutes, watching them carefully.  The panellets should be just golden and still soft.  They will harden as they cool.  
  
• Leave to cool on the baking sheet.  
  
• Keep in a tin. 

Variation Insteadof pine nuts, you can use chopped almonds or coconut.   For chocolate panellets add 15g of cocoa powder to the dough.  Make the little balls as before then roll them in egg white and sugar.  

From a recipe by Marie-Pierre 

1. • Whisk the egg with the sugar in a bowl until light and frothy.
   • Add the flour mixed with the yeast.  Mix well, then allow to stand or an hour in a cool place.   
     
   • Preheat the oven to 175° to 180°. 
     
   • Cover a baking sheet with baking parchment.   
     
   • Toast the hazelnuts in a frying pan, ensuring that they are well toasted on all sides.  Then rub them between your hands to remove the skin.  Make sure you get rid of any rancid hazelnuts, (they will be darker in colour)  Cover the hazelnuts in a clean cloth and break them up roughly with a rolling pin.  
     
   • Mix them into the dough, then place the dough onto the baking parchment and shape it into the form of a long baguette.   
     
   • Bake for 25 minutes. 
     
   • Remove from the oven, leave to cool for 10 minutes, then lower the temperature to 150°. Cut the dough into thick slices, then cut further into 2 or three to obtain biscuits measuring about 7cm × 2,5cm.  
     
   • Return to the oven and "grill" for 10 minutes on each side.  This will make the biscuits really crunchy with a strong flavour of hazelnuts.  Irresistible!   
   
   

Keep in a tin, you can store the biscuits during 3 weeks.

Recipe for two baking sheet 28×38cm.

• Mix butter, sugar, salt and spices together in a large bowl.  Add the egg white and mix well with a fork.
  
• Add the flour little by little, until you have a ball of fairly soft dough.  Cover with clingfilm and put in a cool place for 2 hours.
  
• When the time is up, place half the dough between 2 sheets of baking paper and flatten with the palm of your hand.  Roll out to a thickness of 2.5mm, as close to rectangular as you can get for ease of cutting out.  To achieve this, bring the edges to the centre, then roll out again, between the 2 sheets of paper.  Repeat till you have a large rectangle.
• Once the pastry is rolled out you may find that it is too soft to handle, especially in summer. In this case, slide the whole thing onto your baking sheet and set in a cool place for an hour.
  
• Pre-heat oven to 160°.
• When the pastry has firmed up, cut into rectangles 5cmX3cm. There should be 20 per sheet.  Leave them on the sheet, slightly spaced out.  Cover with a second sheet of baking parchment and cook for 10-15 mins, checking them from time to time.  The biscuits are cooked when golden.
  
• Leave to cool on the baking sheet.

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 The same recipe is used for Shortbread fingers with raspberries except that the dough is rolled out slightly thicker.
 
These biscuits will keep for 1 month in a sealed tin.