In a bowl, mix 100 grams of Baker’s Choice with 1 cup of icing sugar until the mixture turns white and creamy.
Add 2 cups of white flour and start kneading until you have a smooth and cohesive dough.
To prepare the date filling, put 1/2 kilo of dates with 40 grams of Baker’s Choice, then add 1/2 cup of the blanched pistachios and mix until well combined.
Divide the dough into small balls and start filling each ball with the date filling.
In a bowl, put 2 cups of the blanched pistachios and dip the date balls in it until they are covered with the pistachios on all sides.
Put the dates and pistachio balls into cupcake molds, press them slightly with your finger, and place the molds on a tray suitable for the oven.
Put the tray in the oven at 180°C for 20-25 minutes.
After it is done, let it cool completely and serve cold.
To prepare the date filling:
Heat Baker’s Choice in a saucepan, then add the dates (without pulp) and stir with a wooden spoon until it turns into a paste.
Add the pistachios, stir, then let cool completely, then form into balls for the filling.
