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Sweet Dates Stuffed with Almond Paste
Close up of hand taking a marzipan stuffed date
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The natural sweetness of the dates pairs perfectly with the nuttiness of the almond paste. Best of all, these tasty bites could not be easier to assemble.


    • One 8- to 10-ounce tube almond paste, or marzipan
    • 1½ teaspoons orange blossom water
    • 1/2 teaspoon kosher salt
    • 1 tablespoon hot water
    • 1 pound Medjool dates, about 23-25 whole dates


Combine the almond paste, orange blossom water, salt and water in a food processor and process until smooth.

Remove pits from dates, and stuff each date with a spoonful of almond paste. Serve as-is or use a paring knife to score a cross-hatch pattern in the paste. Serve at room temperature with tea or coffee.