Marzipan Stuffed Dates - cooking recipe

Ingredients

24 large medjool dates
6 ounces marzipan
rose water (optional) or orange blossom water (optional)
24 walnut halves, lightly toasted

Preparation

Make a horizontal slit in each date (do not cut all the way through) and remove the pits.
Knead marzipan with a few drops of rosewater or orange blossom water, if using.
Stuff each date with marzipan, and top with a walnut half.
Store in an airtight container in the refrigerator for up to 2 weeks.