Sephardic Recipes With A Modern Twist

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Moroccan Marzipan Dates

Moroccan Marzipan 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 colo.

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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