A truly enjoyable treat to make and connect with bakers long ago. Patience will be your reward if you can let them sit overnight to set. And while this is a traditional recipe, it is by no means easy to master. So even if it doesn’t look perfect, it will taste just as delicious. Served alongside afternoon tea or at the end of a delicious evening meal, these sweet delicate Calissons will be a welcome addition to your baking repertoire.
- 3.5 oz Almond Meal (Almond flour)
- 2.5 oz Icing Sugar
- 3 oz Melon Confit (Candied Melon)
- 0.7 oz Apricot Confit (Candied Apricot)
- 1 tbsp Orange Blossom Water
- 2-3 drops of Bitter Almond Essence
- 2 sheets Papier d'Azyme (Wafer Paper)
- 1 Egg White
- 5.5 oz Icing Sugar
- 1 drop of Lemon Juice
In a food processor with the metallic blade, make a paste with the almond meal, melon confit and apricot confit.
Add the bitter almond essence and orange blossom water and continue mixing until smooth and creamy.
Lay down a sheet of parchment paper. Put the first sheet of wafer paper on it.
Cover with the almond mixture, and with your hand make it 1 cm thick (half an inch) and then add the second wafer paper sheet on top.
With a rolling pin, gently roll the top of the second wafer to obtain a uniform height.
Let dry at room temperature overnight or longer if possible.
Royal Icing Preparation:
Whisk the egg white and icing sugar for 2 or 3 minutes, then add a drop of lemon juice and whisk together.
Cut the Calissons with a sharp knife or use an oval-shaped cookie cutter.
Dip the top of each one of them in the icing sugar to get an even glaze.
You can also try to pour over your icing sugar mixture BEFORE cutting out the Calisson shape. Use the method that works best for you.
Allow the calissons to dry for one hour and reserve in the fridge the ones that you did not already consume.