INGREDIENTS

• 500 soft dry or fresh dates, stones removed
• 150g peeled pistachios, lightly roasted
• 50 – 75g ground almonds
• 1 – 2 tablespoons good, fragrant honey
• 2 teaspoons orange blossom or rose water optional

RECIPE

Place the pistachio in a food processor and process at high speed until coarsely ground.

Add the honey and flavouring and keep processing until well mixed

Place the mass on a ground almond dusted board and kneed the rest of the ground almonds to create a soft non-sticky mass. 

Cover with greaseproof paper and refrigerate for a few hours

Stuff each date with a little of the mixture and reshape.  Keep refrigerated and serve as petit fours.

PRESENTATION

Piled on a cake stand