A specialty of Provence, these classic French confections are reminiscent of marzipan (since they are made with ground almonds) but with a singular flavor from candied fruit in the paste. Candied melon is the traditional choice, as are candied orange peel and orange flower water, all of which combine to impart a floral quality that gives these decidedly grown-up candies a singular flavor. Wrap them as gifts for the holidays; they will keep for about a month at room temperature.
- 275 grams ground almonds
- 200 grams confectioner's sugar
- 200 melon (gramscandied)
- 25 grams ground cardamom
- 80 grams candied orange peel
- 2 tablespoons orange blossom water
- 1 sheet of edible paper
- 150 grams confectioner's sugar
- 35 grams egg white
- Combine confectioners sugar and ground almonds and bake for 30 minutes at 120 degrees Celsius.
- Cut the candied fruit into small pieces.
- In a blender, puree the fruit to make a very fine fruit paste.
- Add the orange blossom water and cardamom.
- Blend again.
- Incorporate the almond mixture.
- Blend for one minute until its smooth and it detaches itself from the walls.
- On a work surface, place a sheet of parchment paper and place the sheet of edible paper.
- Form a ball of dough and place i the paper.
- With a rolling pin, roll out the dough to completely cover the paper.
- Turn the dough over a clean cloth.
- With a cookie cutter cut desired shapes out of the dough.
- Whisk the egg white with a fork, and gradually add confectioners sugar until tick and creamy.
- Frost each calisson with a spatula or a teaspoon.
- Bake calissons for about 5 minutes to 120 C.