Moroccan-Date Bonbons

By sandycon

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 pound moist pitted dates, chopped
• 4 pitted kalamata or dry-cured Moroccan olives, chopped
• 1/2 tablespoon 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

Step 1

Preheat the oven to 350°. 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.