Shared by Ruth and Gabriel Stulman
Marzipan-Stuffed Dates and Walnuts
Yield: about 24 pieces of each candyTime: 1 hour 30 minutesThis recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!
This 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
Rabat, MoroccoAlexandria, VAFairfax, VA
New York City
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.
