INGREDIENTS

INSTRUCTIONS

FILLING
Note: The spinach in the recipe produces a green-colored cooking water that
colors the almond paste.
Put the spinach in a saucepan with1/2 cup of water and steam it for 10
minutes. Place the spinach in a clean dish cloth and wring out 1 tablespoon
of green cooking water. If you used spinach, reserve it for another
purpose.
Chop the almonds in a food processor to a very fine grain.
Put the almonds, sugar, Cognac or Brandy, and green spinach water (or green
food-coloring water) in a large, nonstick frying pan and cook over a low
heat about 10 minutes, stirring constantly.
Remove from the heat and turn onto marble that has been sprinkled with
water.
Make an incision along the side of each date from the stem to the opposite
end. Fill each with about 1 rounded teaspoonful of the almond paste. After
the dates are filled, roll them in enough granulated sugar to completely
cover the date and the stuffing.
Converted by MC_Buster.
NOTES : from La Cucina Siciliana di Gangivecchio by Wanda & Giovanna
Tornabene with Michele Evans, Knopf, 1996. Mamma loves these little
date-stuffed confections. She says they are so delicious that they can
sweeten the conversation during an argument. Makes 30 to 40, depending on
the size of the dates
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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