Moroccan Stuffed Dates With Almond Paste Filling Recipe
Traditional dates are prepared by stuffing them with homemade almond paste, infused with orange flower water and cinnamon.
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Instructions
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Start boiling water in a small pot for blanching.
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Add almonds to the boiling water, cook for 1 to 2 minutes, then drain and peel the skins while the almonds are still warm. Allow them to cool.
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Combine the cooled almonds, sugar, and cinnamon in a food processor, blending until a moist, powdery mixture forms. Incorporate orange flower water and butter, processing until a smooth paste develops; optionally, knead food coloring into portions of the paste.
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Roll small almond paste cylinders roughly one-third the diameter and the same length as a date. Carefully make a vertical cut in each date to remove the pit without splitting it entirely. Insert a paste cylinder into each date, pressing the date's sides firmly around the paste, ensuring a portion remains exposed.
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Garnish the exposed almond paste with a piece of walnut, shredded coconut, or a light dusting of cinnamon. For an alternative finish, score the exposed paste with the dull side of a paring knife and then roll the entire stuffed date in granulated sugar.
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Store the finished dates in an airtight container in the refrigerator, bringing them to room temperature before serving.