Marzipan-Stuffed Dates with Almonds
This recipe makes 36 servings
Nutritional Info |
|
|---|---|
| Per date: about | - |
| cal | 5656 cal |
| pro | 1 g1g pro |
| total fat | 2 g2g total fat |
| sat. fat | 00 sat. fat |
| carb | 9 g9g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 1 mg1mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| folate | 11 folate |
Give these to the dried-fruit lover on your list. Choose high-quality, plump, shiny unpitted dates.
Ingredients
- 18 whole unblanched almonds 18 whole unblanched almonds
- 1 pkg (8 oz/200 g) marzipan 1 pkg (8 oz/200 g) marzipan
- 36 dates 36 dates
- 1/4 cup granulated sugar , (optional)1/4 cup granulated sugar, (optional)
Preparation
Spread almonds on baking sheet; toast in 350°F (180°C) oven, stirring once, until fragrant and golden, about 10 minutes. Let cool.
Meanwhile, divide marzipan into 36 pieces, about 1 tsp (5 mL) each. Roll each into oval. Cut each date down centre to expose pit; open gently and remove pit. Press marzipan oval into date.
Cut almonds in half and press 1 half into centre of each marzipan oval.
In shallow dish, roll each date in sugar (if using). Refrigerate for 1 hour. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)
Source : Canadian Living Magazine: January 2003
- Keywords : Dessert; Christmas; Dates; Nuts; Freeze or Refrigerate;
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