Moroccan · Snack
Almond-Stuffed Dates
Plump Medjool dates are pitted and filled with a simple sweetened almond paste, a quick, elegant sweet served alongside coffee and mint tea at the end of a Moroccan meal, and a common Ramadan iftar table opener.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 10
- Level
- Easy
Ingredients
- 20 large Medjool dates, pitted
- 100 g ground almonds
- 40 g icing sugar
- 1/2 tsp cinnamon
- 1 tsp orange blossom water
- 1 tbsp softened butter
Method
- 1
Make the paste
Mix the ground almonds, icing sugar, cinnamon, orange blossom water and softened butter into a smooth, pliable paste.
- 2
Shape
Roll small portions of the paste into finger shapes sized to fit inside a date.
- 3
Stuff
Press a piece of almond paste into each pitted date, leaving the opening slightly visible for presentation.
- 4
Arrange
Arrange on a serving plate and dust lightly with extra cinnamon or icing sugar.
Chef's tips
- If the almond paste feels too dry to shape, add a few drops more orange blossom water rather than more butter.
- Choose the plumpest, softest dates you can find for the best texture contrast against the paste.
Frequently asked questions
Can I make these ahead?
Yes, they keep well in an airtight container for up to a week, making them a convenient make-ahead sweet for guests.