These make wonderful winter hostess gifts, Christmas presents, etc. Definitely give these a go. You can also roll them in sugar for an extra treat.
Soft, sweet California Medjool dates are at their peak during the winter months, and this quick snack or dessert is a great way to take advantage of them. This recipe is for one pound of dates, but it’s easy to make them in any quantity. Marzipan is sweeter and has a more pronounced bitter-almond flavor than almond paste, but both are delicious with the dates.
Yield: 1 pound stuffed dates
1 pound Medjool dates
6 ounces marzipan or almond paste
Step 1: Cut the dates almost in half lengthwise and remove the pits without completely separating the two halves, if you can. Break off ½-inch chunks of marzipan or almond paste (a little smaller than 1 teaspoon) and shape them into an oval with your fingers. Place the marzipan in the center of each date and press the halves together, leaving a little of the marzipan showing.
Step 2: Refrigerate in an airtight container for up to 1 week.