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.