Stuffed Dates topped with Pistachios
Average Rating:
Servings: Makes 20 stuffed dates
Ingredients:
20 large dates, such as Medjools or Black Sphinx
1 roll (7 oz.) almond paste
1 tsp. rose water
Finely chopped pistachios for garnish
Red food coloring, (optional)
Instructions:
Slit the dates open lengthwise and remove the pits.
In a food processor, pulse the almond paste with the rose water (add a
few drops of red food coloring, if desired, to give the almond filling a
pretty pink color).
Transfer the almond paste to a work surface and roll into a 10-inch log.
Cut into 20 equal pieces. Roll each piece into an oval shape and slip
into a date; slice in half so that the ingredients are visible.
To serve, place a 4 to 5 stuffed dates in small individual dessert
glasses or cups and sprinkle with chopped pistachios.
Makes 20 stuffed dates, 4 to 5 servings.
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