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Dates, Stuffed Moroccan (P, KLP, TNT)
Source: Ginette Spier
Serves: 8

1/2 pound dates, better ones
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

Make Filling:
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.

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:
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.

Posted by Paula Miller Jacobson

Nutritional Info Per Serving: N/A