Combine cracker crumbs, sugar, and baking powder in a large mixing bowl; add dates and pecans, mixing well.
Beat egg whites (at room temperature) in a large mixing bowl until foamy; add almond extract, and continue beating until stiff peaks form. Fold into cracker mixture.
Spoon mixture into a greased 13- x 9- x 2-inch baking pan. Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool. Cut into 1 1/2-inch squares.