In my husband’s family, after a couple gets married, it is customary to host a dinner for the newlyweds. When Mr. Persnickety’s cousin got married, this was one of the deserts I prepared. They were a great hit. They keep well in the refrigerator for quite some time (probably because all of the ingredients are really not perishables). Actually, I have found that the more they sit, the more the flavor of the orange flower water develops. These truffles are so easy to make, but the finished product looks like you have spent a lot of work on them. These Moroccan sweets are almost as yummy as chocolate truffles! I kid you not. If you are craving something sweet and slightly decadent but still healthy, give these a try.
Ingredients:
250g unsalted pistachios
250g dates, seed removed
1-2 tablespoons of orange flower water
1-2 teaspoons of ground cinnamon
1 tablespoon of honey
200g desiccated coconut
15-20 petit four cases (optional)
Grind the pistachios in the food processor. Once ground, add in the dates. Continue grinding until it forms a paste. Mix in the orange flower water, cinnamon, and honey.
Roll mixture into 15-20 truffles and then roll them in the desiccated coconut until they are fully coated. Place each truffle into a mini paper case.
Store in the refrigerator, but serve at room temperature.
