Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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This is a little assortment of sweets that require no cooking. I had a bit of marzipan leftover after making the Marzipan Pear Cake so I thought I'd use it up. I softened the dried figs by soaking them in water for a few mintues and then made little marzipan pryamids to stuff inside. With the remaining marzipan, I rolled out a rope and made indentations with the round end of a spoon. They look great cut into 1" pieces sitting inside gold edged paper cups. The dates are simply split, pitted and filled with a walnut half. I did have some leftover melted carob chips so I dipped the ends of the dried apricots (not pictured). This is a simple way to offer guests a taste of the Holy Land.
|Number of servings:||12 - 16|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Prep the figs by softening them in a little warm water. Cut the stem off and flatten into rounds, opening the top.
Fill the figs by taking about 1 teaspoon of marzipan and shape into a pryamid. Place in fig.
Roll the marzipan into a log. Using the tip of a spoon, make indentations in the marzipan. Cut into 1" pieces and place in candy paper cups.
Prep dates by splitting them lengthwise. Find unbroken walnut halves in the bag of nuts and set aside.
Fill the date by putting a walnut half into the slit and pinching the date around the nut.
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