Moroccan marzipan no-bake cookies

1 cup sugar

1/2 cup water

1 tbsp. orange blossom water- optional

1 tbsp. lemon juice

500 gr. almond meal

For stuffing:

Halved walnuts, lightly toasted

pitted dates

For rolling:

sugar

1. In a small sauce pan put the sugar, water, lemon juice and orange blossom water .

2. Cook on low heat for 10 minutes. The syrup should not be runny nor thick. Stir occasionally

3. Add the almond meal and keep stirring. Once the flour is incorporated, remove from heat and transfer to the fridge for at least 2 hours.

4. That’s it. After it cools in the fridge., you can start “playing” with the dough. At this point you can add food coloring or Flavoring extracts. I add natural extracts and coloring or make my own from raspberry purée, beet juice, spinach juice and more.