Ingredients with Measurements:
- 24 Medjool dates, pitted
- 1 cup almond flour
- 1 cup powdered sugar
- 1 egg white
- 1 tsp almond extract
- Pinch of salt
- Optional: sliced almonds for garnish
Special equipment needed:
- Food processor
- Piping bag with small tip (or plastic bag with corner snipped off)
Step-by-step instructions:
1. Preheat oven to 350°F (180°C).
2. In a food processor, combine almond flour, powdered sugar, egg white, almond extract, and salt. Pulse until a smooth paste forms.
3. Transfer the marzipan mixture to a piping bag with a small tip (or a plastic bag with the corner snipped off).
4. Stuff each date with a small amount of marzipan mixture, using the piping bag to fill the cavity of the date.
5. Place the stuffed dates on a baking sheet lined with parchment paper.
6. Optional: top each stuffed date with a sliced almond for garnish.
7. Bake for 10-12 minutes, or until the dates are slightly softened and the marzipan is lightly golden.
8. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (180°C)
Serving size:
This recipe makes 24 stuffed dates, serving size is 2 dates per person.
Nutritional information:
- Calories: 160
- Fat: 3g
- Carbohydrates: 33g
- Protein: 2g
- Fiber: 3g
- Sugar: 29g
Substitutions for ingredients:
- Instead of almond flour, you can use ground hazelnuts or pistachios.
- Instead of powdered sugar, you can use granulated sugar or honey.
- Instead of almond extract, you can use vanilla extract or orange blossom water.
Variations:
- Add a pinch of cinnamon or cardamom to the marzipan mixture for extra flavor.
- Use dried figs or apricots instead of dates.
- Drizzle melted chocolate over the stuffed dates for a decadent treat.
Tips and tricks:
- Make sure to use fresh, plump dates for the best results.
- If you don't have a piping bag, you can use a small spoon to stuff the dates.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Storage instructions:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
These stuffed dates can be eaten cold or at room temperature. If you prefer them warm, you can reheat them in the oven at 350°F (180°C) for a few minutes.
Presentation ideas:
Arrange the stuffed dates on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Top each stuffed date with a sliced almond for a pretty garnish.
Pairings:
These marzipan stuffed dates pair well with a cup of tea or coffee.
Suggested side dishes:
Serve these stuffed dates as a sweet appetizer or dessert on their own.
Troubleshooting advice:
- If the marzipan mixture is too sticky, add more almond flour or powdered sugar until it reaches a smooth consistency.
- If the dates are too dry, soak them in warm water for a few minutes before stuffing them.
Food safety advice:
Make sure to wash your hands and all equipment before preparing this recipe. Store leftovers in the fridge and discard any that have been left at room temperature for more than 2 hours.
Food history:
Marzipan is a sweet almond-based confection that originated in the Middle East and spread throughout Europe during the Middle Ages. It is often shaped into fruits, animals, or other decorative forms and is a popular treat during the holiday season.
Flavor profiles:
These marzipan stuffed dates are sweet, nutty, and slightly chewy.
Serving suggestions:
Serve these stuffed dates as a sweet appetizer or dessert on their own, or alongside a cup of tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Middle Eastern
Taste: Sweet, Nutty, Chewy, Caramel, Caramel-Like