20 large dates, such as Medjools or Black Sphinx
1 roll (7 oz.) almond paste
1 tsp. rose water
Finely chopped pistachios for garnish
Red food coloring, (optional)
Slit the dates open lengthwise and remove the pits.
In a food processor, pulse the almond paste with the rose water (add a few drops of red food coloring, if desired, to give the almond filling a pretty pink color).
Transfer the almond paste to a work surface and roll into a 10-inch log. Cut into 20 equal pieces. Roll each piece into an oval shape and slip into a date; slice in half so that the ingredients are visible.
To serve, place a 4 to 5 stuffed dates in small individual dessert glasses or cups and sprinkle with chopped pistachios.
Makes 20 stuffed dates, 4 to 5 servings.
Date: October 3, 2006