Toast the walnuts (optional):

Place walnut pieces in an oven at 150°C and toast for 5 minutes, until fragrant.

Note: If using pre-roasted nuts, you can skip this step. Toasting enhances the flavor and ensures they don't taste raw in the final brittle.

Prepare the red dates:

Rinse the dates thoroughly, remove the pits, and chop them into small cubes (about 0.5 cm).

Combine everything in a bowl:

Add black sesame seeds, white sesame seeds, chopped red dates, chopped walnuts, egg whites, and honey to a large bowl.

Use a spatula to fold and mix until the mixture becomes sticky and thick.

Note: If the mix feels too dry, add 5g extra egg white.

Key tip: Make sure every piece of nut and sesame seed is coated in the egg mixture—this prevents them from falling apart while baking.

Prepare the tray:

Line a baking tray with parchment paper.

Use a mold (optional but helpful):

Cut the bottom off a disposable cup (about 5 cm in diameter) to create a round mold.

Place it on the tray, scoop a spoonful of the mixture inside, and gently press flat and firm with a spatula.

Aim for a thickness of 2–3 mm. The thinner, the crispier.

Without a mold:

Simply scoop and press the mixture into flat discs by hand, keeping the edges tidy.

Repeat:

Continue shaping all the crisps, spacing each about 2 cm apart to allow for slight expansion during baking.

Preheat the oven:

Set your oven to 150°C (top and bottom heat) and preheat for 5 minutes.

Bake:

Place the tray on the middle rack and bake for 20 minutes.

Halfway through, rotate the tray for even browning.

Final minutes matter: Watch closely during the last 5 minutes. When the edges turn lightly golden and the surface becomes a deep brown, remove the tray—don't let them burn.

Cool to finish crisping:

Transfer the crisps to a cooling rack and let them rest for 10 minutes.

The residual heat will make them even crunchier.