Name: Dates Stuffed with Almond Paste (Dattes à la Pâté d’amandes)
Yield: Makes 2 dozen stuffed dates
Ingredients: colored sugar for coating (optional); 1 teaspoon almond extract; 24 large medjool dates, partially sliced open and pitted; 2 tablespoons rum, grand marnier, or orange-flower water; ⅔ cup confectioners’ sugar; 2 cups (11 ounces) blanched almonds

Preparation info

Makes
2 dozen
stuffed dates

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Stuffed dates are served at the end of the meal along with a platter of fresh fruit. Prunes may be stuffed the same way. Sometimes a bit of red food coloring is added to the almond paste to make it pink. If that is not festive enough, the dates may be dipped in colored sugar crystals.

Ingredients

For the Filling

2 cups (11 ounces) blanched almonds
⅔ cup confectioners’ sug

Dessert
Gluten-free
Mediterranean
Vegan

Method

To make the filling, in a food processor, grind the almonds with the sugar. Add the flavorings and process until the mixture comes together. Turn out onto a work surface and knead until smooth. Break off pieces and roll into oval balls. Stuff the paste into the dates. Roll the stuffed dates in the sugar, if using.