225 grams dates
100 grams almond paste
40 grams pistachio nuts, finely chopped
1 tablespoon orange liqueur
1-2 tablespoons granulated sugar
-Stone the dates.
-Knead the almond paste with the pistachios and liqueur on a clean surface sprinkled with a little icing sugar.
-Form the marzipan into small balls and dip in the granulated sugar.
-Press the marzipan balls into the stoned dates, mark into ridges with a knife and sprinkle with a little extra sugar.
-Can also be dipped in melted chocolate and served.