Stuffed Dates

Remove the stones from the dates. Knead the raw marzipan with the sifted powdered sugar, the pistachios and the liqueur. Form 30 small balls from the marzipan mass and turn them in the sugar on the other side. Press the parzipan balls into the pitted dates. Using a kitchen knife, make a few cuts in the domed marzipan ridge and sprinkle the remaining sugar over the marzipan.

Dip the dates still halfway in melted chocolate-fat icing. You can also omit the dates altogether, mix in about 100g of finely chopped candied pineapple into the marzipan mixture, shape the mixture into small balls and dip into chocolate icing.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.

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