Moroccan Stuffed Dates

Time

Prep 15 min · Cook 20 min · 35 min total

Difficulty

medium

1. 1

   Blanch and peel the almonds. Bring some water to a boil in a small pot. Add the almonds and leave to boil for one or two minutes. Remove the almonds from the heat and drain. While the almonds are still warm, remove the skin by pinching individual almonds between your forefinger and thumb. Leave the skinned almonds to cool.

2. 2

   Make the almond paste. Process the almonds, sugar and cinnamon in a food processor until the almonds are a powdery mixture which is moist enough to pack. Add the butter and orange flower water and continue processing until a smooth paste forms around the blade. Remove the paste from the processor.

3. 3

   Stuff the dates. Roll small cylinders of almond paste the same length as your dates, but only about 1/3 the diameter. Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit, insert a cylinder of almond paste, and press the sides of the date firmly around the paste, while leaving a portion of paste exposed. Repeat with the remaining dates and almond paste.

4. 4

   Garnish the dates. Top the exposed paste with a piece of walnut, shredded coconut, or light dusting of cinnamon.

5. 5

   Roll the stuffed date in granulated sugar. Score the exposed almond paste with the dull side of a paring knife, then roll the date in sugar.

6. 6

   Store the stuffed dates in an airtight container in the fridge. Bring them to room temperature before serving.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.