Heavenly Marzipan Stuffed Dates

36 large Madjool dates
2 cups almond flour
1 ¼ cups confectioners sugar
¼ cup water
1 teaspoon almond extract
1 teaspoon orange blossom water
or rose water

  • Make a horizontal slit in each date (do not cut all the way through) and remove the pits.
  • In a food processor fitted with a blade, combine the almond flour and sugar, slowly add the water a few drops at a time and add the almond extract or orange blossom water.
  • When mixture starts to form a dough, pulse 10 times.
  • Divide the mixture into two bowls. Add a few drops of red food coloring in one and green food coloring in the other. Knead each dough separately, making sure not to stain with the other color.
  • Allow mixture to sit for one hour.
  • Roll small cylinders of almond paste, the same length as the dates, but half the diameter. Then stuff each date.
  • Score the exposed almond paste with the dull side of a paring knife to create a diamond pattern, then roll the date in sugar.
  • Store the stuffed dates in an airtight container.
  • Marzipan can also be used to stuff prunes and walnuts.

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