Date Bon-Bons with Pistachio Paste

Date Bon-Bons with Pistachio Paste
Photo: Justin Walker
Prep Time:
15 mins
Total Time:
30 mins

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.


  • ¼ cup pistachios, preferably Sicilian

  • 1 tablespoon sugar

  • Pinch of kosher salt

  • 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

  • cup dark melting wafers (about 2 ounces), such as Ghirardelli or Merckens, melted; or Tempered Chocolate


  1. 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.

  2. 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.

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