Moroccan cuisine · Desserts & Sweets

Stuffed Dates with Almond Paste

Pitted dates filled with a soft almond-sugar paste, scented with orange blossom water.

Ingredients · for 6 servings

• 500 g dates (Medjool)
• 200 g ground almonds
• 100 g powdered sugar
• 2 tbsp orange blossom water
• 20 g soft butter
• 1 pinch food coloring (green or pink)
• 2 tbsp sugar

Instructions

1. Slit the dates lengthwise, remove the pit and carefully open the fruit without splitting it completely.
2. Knead the ground almonds, powdered sugar and soft butter with your fingertips into a smooth, pliable paste.
3. Add the orange blossom water a tablespoon at a time, until the mixture holds together when pressed but doesn't stick to your fingers.
4. Halve the paste, tint one half evenly with the food coloring and shape both halves separately into thumb-thick rolls.
5. Cut small pieces off the rolls, shape into ovals, press into the opened dates and score the surface in a diamond pattern with the back of a knife.
6. Roll the stuffed dates lightly in sugar, place in paper cups and serve with mint tea – kept airtight, they last two weeks.