by Daniel Rogov
Mix the ground almonds, sugar and egg white together. Put this mixture in a skillet and cook over a low flame, stirring constantly, until the mixture becomes sticky. Add 1 tsp. water and cook 1 minute longer. Remove from the flame and let cool for several minutes. With this mixture stuff the dates and roll in confectioners' sugar. Serve while the filling is hot or at room temperature.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.