Prep 10 mins
Cook 20 mins
I was tasked with making desserts for seder and happened upon this recipe. DS was quite excited about it so we tried it. These are to represent baby Moses as he was put into a basket and floated down the Nile River. This recipe was originally found in the Jewish Festival Cooking cookbook. Original recipe says for marzipan the amount of ground almonds is a slightly rounded cup but RZ will not take that. In addition, it says a few drops rose water or almond extract but RZ translates that to 3 drops.
- 16 -18 large medjool dates
- 3 1⁄2 ounces blanched slivered almonds, ground (slightly 1 or 3 1/2 ounces whole blanched almonds, ground (slightly 1+ cup)
- whole blanched almond, ground (slightly 1+ cup)
- 3 1⁄2 ounces confectioners' sugar
- 1⁄4 teaspoon kfp vanilla extract
- 3 drops rose water or 3 drops almond extract
- 1 -2 teaspoon hot water
- 1⁄4 cup crushed toasted unsalted pistachio nuts (for bunting)
- 1 -2 whole cloves, as needed
- 32 -36 coriander seeds (for eyes) or 32 -36 mustard seeds (for eyes)
- Slit the dates lengthwise and remove the pits.
- Grind almonds in food processor until a powder consistency.
- With machine running, add sugar, vanilla, rose water / almond extract and 1 tsp hot water.
- Mixture should begin to come together in a ball (if not, continue slowly adding hot water, being careful not to add too much or consistency will be too soft).
- For each Moses, make a small ball for the head and an oval piece for the body.
- Roll the body in the crushed pistachio nuts and attach body to head.
- Put Moses in a date and press the date to secure him.
- Gently pinch top and bottom of date to make basket shape, if necessary.
- Using whole clove, pierce 2 holes in the head.
- Place coriander seed or mustard seed in holes to represent Moses' eyes.