Shared by Ruth and Gabriel Stulman
Marzipan-Stuffed Dates and Walnuts
Yield: about 24 pieces of each candyTime: 1 hour 30 minutesThis recipe was shared by Ruth and Gabriel Stulman. Read more about their family in "Sharing Mimouna With Neighbors — in Morocco and Virginia" and try their recipes for Moroccan sfenj, sweet couscous with nuts and fruits, and mufleta (crepes with butter and honey).
Family Journey
Ingredients
- 2 cups raw unblanched almonds or blanched almonds
- 1 cup confectioners' sugar
- 4 teaspoons orange blossom water
- Red food coloring
- Green food coloring
- 24 Medjool dates
- 48 whole walnut halves
- ½ cup granulated sugar for dusting
Preparation
Step 1
If using skin-on almonds, put the almonds in a large heatproof bowl and cover with boiling water. Let stand for exactly 1 minute (any longer, and they will soften too much), then drain and cover again with cold water. Gently squeeze each almond between your fingers to remove the skin. Spread on a baking sheet and allow to dry for about 30 minutes.
Step 2
Put the almonds in the bowl of a food processor and pulse until finely ground. Add the confectioners' sugar and pulse to combine evenly. Add the orange blossom water and pulse until a paste forms, adding a few drops of water if needed.
Step 3
Divide the marzipan paste in half. Set one half aside; you will not color it. Divide the other half into 3 equal portions. Color one portion with 4 to 6 drops of red food coloring (or more or less, depending on what color you're going for), kneading the marzipan to distribute the food coloring evenly. Color a second portion with 4 to 6 drops (or more or less) of green food coloring. Leave the third portion uncolored.
Step 4
Make the dates: Slit open one side of a date with a paring knife and remove the pit. Fill with a generous ½ teaspoon each of two of the three colors of marzipan. Mold the marzipan so it fills the date nicely, then use the back of a knife to make a design in the paste by pressing indentations into it. Use the back of a knife to make a design with indentations (get creative)! Repeat with the remaining dates.
Step 5
Make the walnuts: Roll a rounded teaspoon of the uncolored marzipan into a ball and place it in between 2 walnut halves, like a sandwich. Repeat with the remaining walnuts.
Step 6
Spread the granulated sugar on a plate and roll each walnut candy lightly in sugar.
Step 7
Store the candies in an airtight container in the refrigerator. Bring to room temperature before serving.