Marzipan-Stuffed Dates with Almonds
Give these to the dried-fruit lover on your list. Choose high-quality, plump, shiny unpitted dates.
Servings: 36
Ingredients:
| Nutritional Info | |
| Per date: about | - |
| cal | 56 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 9 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| folate | 1% |
-
18 whole unblanched almonds
1 pkg (8 oz/200 g) marzipan
36 dates
1/4 cup (50 mL) 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.)
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