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Preheat oven to 350 degrees F. Cream butter and both sugars together in a large bowl. Add egg and vanilla then blend well. Next add flour, baking soda, and cinnamon. Add oats and dates and stir to blend. Press half the date mixture into an ungreased 8X8 glass baking dish. Roll the almond paste between 2 sheets of wax paper to form an 8X8 square. Place the almond paste on top of the date layer in the dish and press into place. Put the rest of the date mix on top of the marzipan layer and press it flat on top. Bake uncovered for 30 minutes. Let cool for 10 minutes or more before cutting.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Moldable almond-sugar — cake covering, sculpted fruits, stollen
5-ply bonded stainless — searing, fond development, deglazing
Yarai mixing glass — cocktail builds, infusions, fat washes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Moldable almond-sugar — cake covering, sculpted fruits, stollen
5-ply bonded stainless — searing, fond development, deglazing
Yarai mixing glass — cocktail builds, infusions, fat washes