Dates are revered, and much enjoyed, in Morocco. Of the more than two hundred varieties that the country produces, large mejhoul dates are the ones used for special occasions and special recipes like these stuffed dates. Typically, the almond paste is much sweeter than in this recipe, and the stuffed date is rolled in sugar. I prefer to let the dates' natural and intense sweetness shine.

　　To make the dates festive, many Moroccan cooks work some food coloring—red, green, yellow, even blue—into the almond paste before stuffing it inside the dates.

　　

Ingredients

Makes 12 stuffed dates

　　3/4 cup/100 g ground almonds

　　3 Tbsp powdered sugar

　　2 tsp orange flower water

　　Food coloring (optional)

　　12 mejhoul dates or other large, sweet date variety with pits

　　12 walnut halves or 12 unsalted toasted almonds without skins

　　

Step 1

In a mixing bowl, add the ground almonds, powdered sugar, and orange flower water. Add 1 Tbsp water and work into a paste. The dough should be slightly moist; add a few more drops of water (or orange flower water) if needed.

　　

Step 2

If using food coloring, divide the paste into even parts, add 5 or 6 drops of a single color to each, and work in.

　　

Step 3

Wipe the dates with a damp cloth. Cut a lengthwise incision across the top of each date and carefully remove the pit. Take 1 tsp or so of the almond paste, roll it between your palms into a spherical shape, and tuck inside the date. It should bulge out of the opening. Repeat with the remaining paste and dates. Garnish each date with a walnut pressed slightly edgewise into the almond paste before serving.

　　Reprinted with permission from Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora by Jeff Koehler. Copyright © 2012 by Jeff Koehler. Published by Chronicle Books LLC.