Calisson recipe

Ingrédients

• 200 g almond flour
• 110 g granulated sugar
• 40 g water
• 100 g candied melon
• 40 g candied orange
• 30 g honey
• 4 or 5 drops of orange blossom water
• 1 wafer paper
• 1 egg white
• 100 g icing sugar

Matériel

• Cooking thermometer
• Blender
• Cookie cutter

Préparation

1. Make the calisson paste
   In a saucepan, combine the sugar and water and heat. In a blender, combine the candied fruit and orange blossom water and blend. Add the almond flour and honey to the blender. Cook the sugar to 120°C. Pour it over the almond flour and blend again for 2 minutes until a paste forms.
2. Assembly
   Spread the calisson paste onto a sheet of rice paper. Cover with a sheet of parchment paper, then roll out to a thickness of about 1 cm. Remove the parchment paper and leave the paste to dry overnight at room temperature.
3. Glazing
   Prepare the icing by mixing the egg white and powdered sugar. The icing should smooth out on its own and have a consistency that is neither too hard nor too soft. If necessary, add more powdered sugar or egg white. You can color the icing at this stage. Cut the calisson paste into the desired shape using a knife or cookie cutter. Coat the calissons with icing using a small spatula, then bake for 5 minutes at 130°C to dry. Allow to cool. Store in a cool, dry place for up to 1 month.