What’s Cooking in Gail’s Kitchen? Sunshine Eats: Moroccan Stuffed Dates! The next time you throw together a Charcuterie Board, surprise everyone with an elegant delicacy of royal ancestors. Their natural sweet flavor and crunchy texture make pitted dates ideal for snacking. And who doesn’t love finger-food? When stuffed with an amazing almond paste, and a sprinkling of rose water, a superior appetizer is born. Impress yourself by turning ordinary into absolutely delicious. 
MOROCCAN STUFFED DATES
Ingredients:

8 ounces pitted dates

3/4 cup natural almonds

3 tablespoons powdered sugar

dash of cinnamon 

1 teaspoon rose water

1 teaspoon almond extract

1-2 teaspoons water

12-16 walnut halves

Powdered sugar for dusting (optional)
Instructions:

Pulse almonds in a food processor until finely ground. Add powdered sugar and cinnamon; mix well. Add rose water, almond extract, and one teaspoon of water. Pulse until mixture becomes a paste, adding another teaspoon of water if necessary. Fill each date with the almond mixture, using a demitasse spoon. You want the paste to form a slight bulge over the top of the slit. Repeat until all dates are filled. Place the stuffed dates on a serving platter. Garnish with a walnut half and a dusting of powdered sugar.