Moroccan-Date Bonbons

• 2 1/2 ounces sliced almonds (1/2 cup plus 2 tablespoons)
• 1/2 cup shelled pistachios (2 ounces)
• 3/4 cup chopped walnuts (3 ounces)
• 1 lb moist pitted dates, chopped
• 4 pitted kalamata olives, chopped (or dry-cured Moroccan)
• 1 1/2 teaspoons finely grated fresh ginger
• 1/2 tablespoon honey
• 1/2 teaspoon finely grated orange zest
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon orange flower water
• 1/8 teaspoon salt

1. Preheat the oven to 350*F.
2. Spread the sliced almonds on a baking sheet and toast for about 4 minutes, until golden. Let the almonds cool completely.
3. In a food processor, grind the pistachios to a coarse powder. Transfer the pistachio powder to a plate. Add the toasted almonds to the processor and grind to a coarse powder. Add the walnuts, dates, olives, ginger, honey, orange zest, cinnamon, cardamom, orange flower water and salt and process to a paste.
4. Scoop up scant tablespoons of the date mixture and roll into balls. Roll the balls in the pistachio powder to coat them completely and serve.
5. Make Ahead:
6. The bonbons can be stored in an airtight container for up to 2 weeks.

almonds, pistachios, walnuts, dates, olives, ginger, honey, orange zest, cinnamon, ground cardamom, orange flower, salt

Taken from www.food.com/recipe/moroccan-date-bonbons-505753 (may not work)