Food & Cooking Recipes Dessert & Treats Recipes Date Bon-Bons with Pistachio Paste Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 30, 2021 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 15 mins Total Time: 30 mins Yield: 16 These delicate date bonbons hold a sophisticated little secret: there's a homemade pistachio paste inside. Box them up along with an assortment of other treats and give the classiest gift of the holiday season. Ingredients ¼ cup pistachios, preferably Sicilian 1 tablespoon sugar Pinch of kosher salt ⅛ teaspoon orange-flower water, or almond or pistachio extract (optional) 1/2 to 1 1/2 teaspoons vegetable oil, as needed 8 large dates, such as Medjool, halved lengthwise, pits removed 16 small slivers candied orange peel ⅓ cup dark melting wafers (about 2 ounces), such as Ghirardelli or Merckens, melted; or Tempered Chocolate Directions Pulse pistachios, sugar, salt, and orange-flower water together in a food processor until a fine paste forms. If necessary, add oil, 1/2 teaspoon at a time, to achieve a peanut-butter-like texture; you should have about 1/4 cup. Fill each hollow in dates (from removing pits) with 1/2 teaspoon pistachio paste; stick a piece of orange peel into paste. Dip one end in chocolate. Place on a parchment-lined baking sheet and let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month. Cook's Notes Sicilian pistachios are optimal in this recipe; they lend vibrant color and delicate flavor. Rate it Print