• 20 large dates (but regular ones are also fine)
• 100 g (4 oz) marzipan, made with orange blossom water
• 50 g (approx. 2 oz/⅓ cup) pistachios
• 1 tbsp extra orange blossom water icing (confectioner’s) sugar

Chop two-thirds of the pistachio nuts. Knead the marzipan with the chopped nuts and a little orange blossom water. Roll into 20 balls with your hands dusted with icing sugar. Carefully pit the dates and fill them with the marzipan balls. Press a whole pistachio nut on each date and serve them, preferably in one of those beautiful tiny paper cups, if you can lay your hands on them.