Dates are revered, and much enjoyed, in Morocco. Of the more than two hundred varieties that the country produces, large mejhoul dates are the ones used for special occasions and special recipes like these stuffed dates. Typically, the almond paste is much sweeter than in this recipe, and the stuffed date is rolled in sugar. I prefer to let the dates' natural and intense sweetness shine.
To make the dates festive, many Moroccan cooks work some food coloring—red, green, yellow, even blue—into the almond paste before stuffing it inside the dates.
