Calissons de Provence Recipe
- For 6 people
- Preparation: 1h30
- Cooking: 5 minutes
Ingredients
- 250g almond powder
- 250g powdered sugar
- 2 tablespoons orange blossom water
- 500g candied melon from La Maison du Fruit Confit
- 50g candied orange from La Maison du Fruit Confit
- A few sheets of unleavened paper
- 1/2 egg white
- 150g powdered sugar
Preparation :
- Pour the almond powder into a saucepan, add 250 g caster sugar and the orange blossom water, then cook over a low heat, stirring until the mixture is dry and not sticky.
- Cut the candied fruit into pieces and mix with the almond paste until smooth.
- Roll out the sheets of parchment paper on a baking sheet and place a 1 cm-high metal frame on top, pour in the mixture and smooth with a spatula. Leave to rest for 48 hours in a cool, dry place.
- Mix 150 g caster sugar and half an egg white and pour this "royal icing" over the pastry, smooth with a spatula and leave to dry for 1 hour.
- Cut the calissons into diamond shapes using a cookie cutter or knife. Place on a baking sheet and bake for 5 minutes in an oven preheated to 130°C, until the glaze hardens without coloring.
- Allow to brown before serving. Store in a cool, dry place.