Moroccan Date Bonbons Recipes

Steps:

• Preheat the oven to 350*F.
• Spread the sliced almonds on a baking sheet and toast for about 4 minutes, until golden. Let the almonds cool completely.
• In a food processor, grind the pistachios to a coarse powder. Transfer the pistachio powder to a plate. Add the toasted almonds to the processor and grind to a coarse powder. Add the walnuts, dates, olives, ginger, honey, orange zest, cinnamon, cardamom, orange flower water and salt and process to a paste.
• Scoop up scant tablespoons of the date mixture and roll into balls. Roll the balls in the pistachio powder to coat them completely and serve.
• Make Ahead:
• The bonbons can be stored in an airtight container for up to 2 weeks.

Steps:

• Blanch and peel the almonds. Bring some water to a boil in a small pot. Add the almonds and leave to boil for one or two minutes. Remove the almonds from the heat and drain. While the almonds are still warm, remove the skin by pinching individual almonds between your forefinger and thumb. Leave the skinned almonds to cool.
• Make the almond paste. Process the almonds, sugar and cinnamon in a food processor until the almonds are a powdery mixture which is moist enough to pack. Add the butter and orange flower water and continue processing until a smooth paste forms around the blade. Remove the paste from the processor.
• Stuff the dates. Roll small cylinders of almond paste the same length as your dates, but only about 1/3 the diameter. Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit, insert a cylinder of almond paste, and press the sides of the date firmly around the paste, while leaving a portion of paste exposed. Repeat with the remaining dates and almond paste.
• Garnish the dates. This is an optional step; you might try one of the following methods or be creative and come up with your own:.
• Top the exposed paste with a piece of walnut, shredded coconut, or light dusting of cinnamon.
• Roll the stuffed date in granulated sugar.
• Score the exposed almond paste with the dull side of a paring knife, then roll the date in sugar.
• Store the stuffed dates in an airtight container in the fridge. Bring them to room temperature before serving.