PREHEAT oven to 350˚F. Grease or line baking sheets with parchment paper.
PLACE dates and almonds in a food processor. Pulse about 10 times until dates and nuts are finely chopped.
BEAT egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Gradually add sugar and beat on high speed until very thick and soft peaks form, about 4 minutes.
FOLD dates and almonds into egg whites. Drop 2 Tb. size mounds 2 inches apart on prepared baking sheet.
BAKE until golden brown and set, 20-25 minutes. Let cool 10 minutes on baking sheet; remove with a metal spatula and cool on a wire rack. The cookies will be crisp then soften upon storage. Store in an airtight container.
