Christmas Dates

Name: Christmas Dates
Cuisine: French
Ingredients: One 7-ounce bar Odensee almond paste; ⅓ cup chopped walnuts; 1½ to 2 tablespoons dark rum to your personal taste; Salt; 24 dried large Deglet Nour dates, as soft as possible; 2 cups granulated sugar (for an optional glaze); 2 cups granulated sugar (for an optional glaze)

Torpilles de Noël

Preparation info

FCR—
12
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

From my home in Paris where I was in charge of preparing these each and every year. During the war, they became preciously rare and, because of their shape, we gave them the name of torpedoes.

Ingredients

One 7-ounce bar Odensee almond paste
⅓ cup chopped walnuts

Europe
France
Paris
Chocolate
Vegan
Gluten-free

Method

Grate the almond paste into a bowl. Put the walnuts, ¼ cup of the confectioners’ sugar, and 1½ tablespoons of the rum in which you will have dissolved a few grains of salt in a food processor. Process until