Dates with marzipan & pistachio stuffing

(20 pcs)


20 fresh dates

100 gr marzipan

35 gr convert conversionicing sugar

50 gr convert conversionpistachio nuts

15 ml marasquin

100 gr convert conversionchocolate (dark)

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How to prepare:

Mix the almond paste well with almost all icing sugar, 40 gr convert conversionground pistachio nuts and marasquin.

Make a roll, using the rest of the icing sugar against sticking. Cut the roll in 20 slices.

Stone the dates and fill with the almond paste. Let the dates dry for 2 hours.

Melt the chocolate au-bain-marie. Dip the dates, using a fork, careful in the chocolate dip, the stuffing must remain visible.

Put the dates on baking paper and let the chocolate dry.

Top with the rest of the (chopped) nuts.

Serve as luxury chocolate.

First published: April 12, 2003, Netherlands
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