Dates Stuffed With Marzipan & Toasted Pecans
Ingredients
- 30 dates washed and dried (see notes)
- 30 toasted pecans
- 110 g marzipan
- (optional) orange blossom water
Instructions
- Pit all the dates: Using a small knife, slice the date lengthwise until you hit the pit (don't cut all the way through). Using your thumbs on both sides of the cut, gently open the date and remove the pit.
- (Optional) Dampen part of a paper towel with orange blossom water and gently pat each date with it.
- Divide the marzipan into 30 pieces of roughly equal size.
- Slightly shape each piece marzipan to fit before stuffing inside the dates.
- Top the marzipan with a piece of toasted pecan.
Notes
What type of dates should I pick? Ideally, choose Deglet Noor dates (a.k.a the "Queen of dates"). I usually buy them in 2 kg boxes with the dates still on the branches. You can usually find Algerian or Tunisian Deglet Noor dates in middle-eastern markets.
Pro tip: Chill your dates in the fridge beforehand (especially if they are soft to the touch) to handle them more easily.
Serve with Moroccan mint tea.