Ingredient !
1 pound dates. 1 heaping cup almonds. half cup sugar. 1 half tablespoons orange flower water. 1 tablespoon butter. half teaspoon cinnamon
a few drops food color. granulated sugar. walnut pieces
Preparation !
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, Add the butter and orange flower water and continue processing until a smooth paste forms around the blade. Remove the paste from the processor and if desired, divide and color the paste by kneading a drop or two of food color into each portion. Stuff the dates. Roll small cylinders of almond paste the same length as your dates, but only about half 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. Garnish the dates. This is an optional step you might try one of the following methods or be creative and come up with your own Top the exposed paste with a piece of walnut, shredded coconut, or light dusting of cinnamon. 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. Store the stuffed dates in an airtight container in the fridge. Bring them to room temperature before serving.