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DDJ-- Almond Stuffed Dates, 11-03-09
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DDJ
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Nov 04, 2009 21:16 PST
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Dessert du Jour 11-03-09
US Library of Congress ISSN: 1533-0966
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Almond Stuffed Dates
1 cup whole blanched almonds*
1 tablespoon grated lemon rind
2 tablespoons water
6 tablespoons sugar
1 tablespoon butter or margarine
24 large pitted dates
Sugar
Place almonds on a baking sheet, and bake at 250° for 8 to 10 minutes or
until warm. Slowly feed almonds through a food grinder fitted with a
coarse plate. Switching to a fine grinding plate, feed almonds through
grinder 3 or 4 times until smooth. Transfer to a bowl, and stir in lemon
rind.
Combine 2 tablespoons water and 6 tablespoons sugar in a small saucepan;
bring to a boil. Reduce heat to medium-high. Add butter and ground
almonds, stirring vigorously until mixture leaves sides of pan. Transfer
mixture to a small bowl. Cover and let cool 5 minutes.
Cut a lengthwise slit down center of each date to (but not through) the
bottom, leaving ends intact. Mold a heaping teaspoonful of almond paste
into a football shape; stuff inside date. Gently press sides until paste
pushes up slightly above top of date. Pour a layer of sugar on a small
plate. Roll each stuffed date in sugar. Serve immediately. Yield: Make
2 dozen.
*One 7-ounce tube of almond paste may be substituted for fresh almond
mixture. Knead lemon rind into paste, and proceed with recipe. You may
also use a food processor or blender for grinding almonds, but results
will not be as smooth. Any leftover almond paste should be covered and
chilled up to 3 months. Bring to room temperature before using.
(nutritional info not available)
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