French Calissons (almost) like in Provence (melon and almond iced sweets)
By marie-claire , blog A bride abattue
- 200g icing sugar
- 275g ground almonds
- 200g dried melon
- 2 tbsp jam (peach or apricot)
- 25g cardamom powdered
- 2 tbsp rose water
- A sheet of edible paper
- 150g icing sugar and egg white
Level of difficulty Average
Preparation time 20mins
Cost Average budget
Mix the icing sugar with the almond powder and place in the oven at 120° for 30 minutes on a rimmed baking tray, so that it it dries out.
Cut the melon into small pieces then blend in a blender until you get a very thin fruit paste.
Add two tablespoons of jam, whichever flavour you like.
Add cardamom powder and two tablespoons of rose water.
Blend again and stir in the sugar-almond mixture to obtain a soft dough.
Spread the paste onto a sheet of azyme paper, placed on a cooling grid. Try make it about 8 millimeters thick. This operation is a little tricky but you should manage. Allow to dry overnight.
Cut the "calissons" the next day with a biscuit cutter. Allow to dry for another night.
Prepare the icing with 150 grams of icing sugar and egg white (35 grams). Proceed one by one, by placing them face down in the icing before turning back over as quickly as you can so the icing does not run.
Allow to harden on a rack.
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