Follow these steps for perfect results
Granulated sugar
for syrup
Water
for syrup
Rose water
flavoring
Blanched whole almonds
ground
Confectioners' sugar
for filling
Water
for filling
Medjool dates
pitted
Granulated sugar
for dredging
Prepare the sugar syrup: Combine granulated sugar and water in a medium saucepan.
Heat the mixture to high, stirring until the sugar dissolves and the mixture becomes syrupy, reaching about 230°F on a candy thermometer (approximately 25 minutes).
Stir in rose water and remove from heat.
Make the almond paste: Grind blanched whole almonds in a food processor until finely ground.
Transfer the ground almonds to a medium bowl.
Add confectioners' sugar and 1 tablespoon of water to the ground almonds.
Mix the ingredients with your hands until a sticky dough forms.
Stuff each pitted medjool date with a small amount of the almond paste.
Dredge the stuffed dates: Using tongs or chopsticks, carefully plunge each stuffed date into the sugar syrup.
Allow excess syrup to drip off.
Roll the syrup-coated date in granulated sugar.
Place the sugared date on a waxed paper-lined baking sheet or jelly roll pan.
Refrigerate the stuffed dates, covered, for up to 2 weeks. Serve at room temperature.
Expert advice for the best results
Use high-quality Medjool dates for the best flavor.
Adjust the amount of rose water to your liking.
Make sure the syrup is thick enough to coat the dates properly.
Everything you need to know before you start
15 minutes
Can be made up to 2 weeks in advance.
Arrange on a platter and garnish with a sprinkle of confectioners' sugar.
Serve as part of a dessert platter.
Pair with Arabic coffee or tea.
The light sweetness and effervescence of Moscato d'Asti complement the sweetness of the dates.
Discover the story behind this recipe
A traditional treat often served during celebrations and holidays.
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