1 1/2 c. (7 oz.) slivered almonds, toasted
1 c. (6 oz.) pitted dates, chopped
1 T. orange-flower water
1 T. honey
1/2 t. ground cinnamon
1/2 c. shredded coconut
Place half of the toasted almonds and the dates in a blender or food processor and grind them coarsely to a thick paste; repeat to grind the remaining almonds and dates. Transfer it to a medium bowl. With your hands, blend in the orange-flower water, honey, and cinnamon. Shape into 1-inch balls.
On a plate sprinkled with coconut, roll the balls until they are evenly coated. Place them in miniature fluted paper cups. They will keep for up to 1 month in an airtight container in the referigerator. Serve chilled or at room temperature.
Source: Kitty Morse, Cooking at the Kasbah, 1998
Prepared by: Lena for the July 2000 meeting and for the February 2001 meeting