Moroccan-Date Bonbons - cooking recipe

Ingredients
    2 1/2 ounces sliced almonds (1/2 cup plus 2 tablespoons)
    1/2 cup shelled pistachios (2 ounces)
    3/4 cup chopped walnuts (3 ounces)
    1 lb moist pitted dates, chopped
    4 pitted kalamata olives, chopped (or dry-cured Moroccan)
    1 1/2 teaspoons finely grated fresh ginger
    1/2 tablespoon honey
    1/2 teaspoon finely grated orange zest
    1/4 teaspoon cinnamon
    1/8 teaspoon ground cardamom
    1/8 teaspoon orange flower water
    1/8 teaspoon salt
Preparation
    Preheat the oven to 350*F.
    Spread the sliced almonds on a baking sheet and toast for about 4 minutes, until golden. Let the almonds cool completely.
    In a food processor, grind the pistachios to a coarse powder. Transfer the pistachio powder to a plate. Add the toasted almonds to the processor and grind to a coarse powder. Add the walnuts, dates, olives, ginger, honey, orange zest, cinnamon, cardamom, orange flower water and salt and process to a paste.
    Scoop up scant tablespoons of the date mixture and roll into balls. Roll the balls in the pistachio powder to coat them completely and serve.
    Make Ahead:
    The bonbons can be stored in an airtight container for up to 2 weeks.

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