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1/2 pound dates, better ones
Filling:
Make Filling:
Slit tops of dates and prunes. Shape about a teaspoon of filling into a football shape to fill each date and prune. Make sandwiches of the walnut halves with the filling in between. Traditionally (Moroccan) use: yellow = prunes, pink = nuts, green = dates.
Dip tops in sugar. Decorate with fork tines. Put petit fours in papers.
Poster's Notes:
Posted by Paula Miller Jacobson
Nutritional Info Per Serving: N/A
1/2 pound walnut halves
1/2 pound medium prunes
1-1/2 pounds almonds, blanched
12 ounces sugar
Grated rind of 1 lemon OR 2 tbsp. orange blossom water
2 to 3 egg yolks
Food coloring
Grind almonds in processor with sugar and lemon. Make paste. Add yolk if necessary. Divide into thirds. Color one part red, one part green, and the third part yellow. Work color in well with hands. Set aside.
Here's a dessert recipe that I got in a Moroccan cooking course many years ago. It contains no flour, but does contain raw egg yolks. If you care about that (which I do), you could use pasteurized eggs or a reconstituted powdered egg. The yolk is just to hold the paste together and often isn't needed at all.