Ingredients
For the syrup:
2 cups granulated sugar (about 1 1/4 pounds)
1 3/4 cups water
2 tablespoons rose water
For the filling:
1/2 pound blanched whole almonds
1 1/4 cups confectioners' sugar
1 tablespoon water
2 pounds medjool dates, pitted
Directions
- To finish: Granulated sugar, for dredging
- Place the granulated sugar in a medium-size saucepan with the water and turn the heat to high, stirring until the water and sugar are very syrupy, about 230 degrees on a candy thermometer, about 25 minutes. Stir in the rose water and turn off the heat. Place the almonds in a food processor and grind until fine. Transfer the almonds to a medium-size bowl and add the confectioners' sugar and 1 tablespoon water to form a dough with your hands. The dough does not have to be homogenous like a bread dough, just sticky enough so that a thimbleful amount will all hold together. Stuff the dates with the filling. Plunge the stuffed dates, holding them with thin tongs or chopsticks, into the sugar syrup, let excess syrup drip off, and then roll the dates in the granulated sugar and set aside on a waxed paper-lined baking sheet or jelly roll pan. Refrigerate, covered, for up to 2 weeks until needed but serve at room temperature.