Calissons

Let's dive into the Christmas recipes with a typical Southern confection, calissons! A little treat that is both crunchy and melting, with a good taste of almond and candied fruits, it will be perfect on your Christmas tables or in little pouches for delightful gifts 😉
 
Ingredients :
I used the Orange Blossom Norohy from Valrhona: code ILETAITUNGATEAU for 20% off everything on the site (affiliate).
For the candied fruits, I went to buy them at Lilamand confectioners, you can find them online or in specialty grocery stores.
For the icing, if you want to avoid raw eggs, you can use the pasteurized egg whites in powder from Guy Demarle (referral code FLAVIE10 = €10 off your first order); I also got my wafer paper there.



Preparation time: 45 minutes + drying time for the calisson dough
For about twenty calissons:

 The calissons:

 90g of candied melon
 105g of candied orange
 7g of orange blossom water
 165g of almond powder
 105g of icing sugar
 
 Start by blending the candied orange and melon.
 
 
 
 Mix the candied fruits with the orange blossom water, almond powder, and icing sugar using a spatula (or a paddle if you are using a mixer).
 
 
 
 Spread the mixture on a sheet of wafer paper, about 1.5cm thick.
 
 
 
 Let it dry for a few hours (or overnight) before cutting or icing.
 
 The icing:

 30g of egg whites
 150g of icing sugar (to adjust according to the texture of your icing)
 1 small drizzle of lemon juice
 
 Cut your calissons; if you have a classic-shaped cookie cutter, you can use it, otherwise to avoid scraps you can do like me and make square calissons, to present like a chocolate bar 😊
 Prepare the icing: mix the egg whites with the lemon juice, then gradually add the icing sugar until you achieve a sufficiently thick texture.
 Then, put it in a piping bag and pipe a thin layer of icing on each calisson. Let it crystallize before enjoying!
 
 
 
 
 
 
 
 
 

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