Place the pitted dates in a glass bowl, pour boiling water on top, and set aside for 5 minutes to soften.

Preheat the oven to 340 °F (170 °C). Line a large baking sheet with parchment paper. Slightly oil paper with cooking oil spray. Set aside.

Drain the dates in a sieve over the sink and press the dates above a bowl to remove the excess liquid trapped in them. Set the juice aside as you might use some of the recipe later.

Place the drained soaked dates in the bowl of a food processor along with almond flour and process on medium-high speed until it forms a crumbly mixture with tiny pieces of dates - no big ones. It takes about 1 minute.

Stop the food processor. The batter is ready when you are able to form ball of dough as you squeeze it with your hands. It should stick together nicely. If too dry, simply process again adding a little bit of the date 'juice' you kept earlier until the batter is easy to squeeze. If too wet, add a little more almond flour and process again.

Roll 10 dough balls and place them on the prepared baking sheet.

Lightly wet or oil hands to press down each dough ball into a cookie shape. They won't expand in the oven. The shape you give now is the shape you get at the end.

Bake the date cookies on the center rack of the oven for 8-12 minutes at 340 °F (170 °C) until golden brown on the side.

Let the cookies cool down on the baking sheet for 10 minutes then transfer them to a cooling rack.