Moroccan-Date Bonbons

Energy-boosting, cardamom-spiced date bites made with almonds, walnuts and pistachios. Eat two of these as a snack or with some juice for breakfast, and you're satisfied, says Elizabeth Falkner, who contributed this recipe to Food & Wine magazine.

• Ready In: 29 mins
• Yields: 30 bonbons

Ingredients

• 2 1⁄2 ounces  sliced almonds (1/2 cup plus 2 tablespoons)
• 1⁄2 cup  shelled pistachios (2 ounces)
• 3⁄4 cup  chopped walnuts (3 ounces)
• 1  lb  moist pitted dates, chopped
• 4  pitted kalamata olives, chopped (or dry-cured Moroccan)
• 1 1⁄2 teaspoons  finely grated fresh ginger
• 1⁄2 tablespoon honey
• 1⁄2 teaspoon  finely grated orange zest
• 1⁄4 teaspoon cinnamon
• 1⁄8 teaspoon ground cardamom
• 1⁄8 teaspoon orange flower water
• 1⁄8 teaspoon salt

Directions

1. Preheat the oven to 350*F.
2. Spread the sliced almonds on a baking sheet and toast for about 4 minutes, until golden. Let the almonds cool completely.
3. In a food processor, grind the pistachios to a coarse powder. Transfer the pistachio powder to a plate. Add the toasted almonds to the processor and grind to a coarse powder. Add the walnuts, dates, olives, ginger, honey, orange zest, cinnamon, cardamom, orange flower water and salt and process to a paste.
4. Scoop up scant tablespoons of the date mixture and roll into balls. Roll the balls in the pistachio powder to coat them completely and serve.
5. Make Ahead:
6. The bonbons can be stored in an airtight container for up to 2 weeks.