Moroccan-Date Bonbons

12 ingredients
6 steps

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

Directions

  1. 1
    Preheat the oven to 350*F.
  2. 2
    Spread the sliced almonds on a baking sheet and toast for about 4 minutes, until golden. Let the almonds cool completely.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Make Ahead:
  6. 6
    The bonbons can be stored in an airtight container for up to 2 weeks.

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