Prep 15 mins
Cook 0 mins
This combination of dusky dates and tinted marzipan is a North African tradition. Worthy of a special occasion. From Cooking Light(May 2001).
- 24 medjool dates (about 1 pound)
- 2 drops green food coloring (optional)
- 2⁄3 cup marzipan (almond paste)
- 2 teaspoons powdered sugar
- Cut a lengthwise slit down the center, but not through, each date; remove seeds.
- Sprinkle food coloring over marzipan, if desired; gently knead 4 to 5 times or until color is incorporated into marzipan.
- Divide marzipan mixture evenly among dates; stuff into slits.
- Sprinkle with powdered sugar.
This recipe pruduces a very sweet treat. I made three of them and opted not to add the green food cloring. I also omitted the powdered sugar only because I didn't have any. My guess is that the sugar would have made them less sticky, but for sweetness, they really don't need the extra sugar. Made for the June 2013 VIP Veg 'n Swap tag.