Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Black Dates with Rose Almond Paste

From the book The Savory Way by


Large, luscious, and dramatic looking, black dates set off all colors well, but the combination of pink almond paste and a dusting of green against the shiny black is especially pretty. A good thing, because black dates are now harder to find than they once were.


7 to 8 oz. almond paste or marzipan
~ A few drops of beet juice or red food coloring
~ I teaspoons rose water
12 to 15 black dates or Deglet Noors
~ Unsalted pistachio nuts, finely chopped, plus a few whole nuts


  1. Knead the almond paste with the beet juice or food coloring until it is as pink as you wish, then work in the rose water to taste.
  2. Carefully slit the dates lengthwise and remove the pits. Roll a piece of rose-almond paste between your palms to give it a lozenge shape and insert it into the date. Repeat until all the dates are filled. Close the date sides neatly around the paste lozenges, leaving a wide ribbon exposed.
  3. To strengthen the rose flavor, brush a little rose water on the surface of each date. Gently press the paste sides of the dates into a small mound of the pistachio nuts, or decorate with a single bright green pistachio.

Related article: Fruity winter desserts

This content is from the book The Savory Way by Deborah Madison.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice