• ½ cup blanched almonds (see Note)
• ¼ cup granulated sugar
• ⅛ teaspoon ground cinnamon, plus a pinch
• 1 tablespoon orange flower water
• 1 tablespoon Demerara sugar or coarse raw sugar
• 12 large dates

Put the almonds, granulated sugar, and ⅛ teaspoon cinnamon in a food processor and grind until the mixture resembles fine cornmeal. Add the orange flower water and pulse to incorporate.

Transfer the mixture to a bowl and knead for a minute, or until it resembles a soft dough; add a few drops of water if necessary. Roll the paste into twelve ½-inch balls, then flatten into almond-shaped ovals. Split the dates lengthwise with a paring knife and remove the pits. Stuff each date with an oval of almond paste and put them on a serving platter.

Mix the Demerara sugar with the pinch of cinnamon in a small bowl. Sprinkle over the dates and serve.