Photograph of the finished Calisson

France · Kẹo hạnh nhân dưa lưới Calisson

Calisson

50 min Hands-on time + 24 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Almond flour Almond flour 360 g
  • Photograph of Sugar Sugar 280 g
  • Photograph of Apricot Apricot 200 g
  • Photograph of Orange Orange 2
  • Photograph of Powdered sugar Powdered sugar 240 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Rice paper for spring rolls Rice paper for spring rolls 8 sheets
  • Photograph of Orange blossom water Orange blossom water 20 ml

Method

  1. 1 Cook dried apricots with orange peel and sugar for 20 minutes until they become a thick jam, then blend until smooth.
  2. 2 Mix the jam with almond flour and orange blossom water, and simmer over low heat for 8 minutes until the mixture separates from the pan.
  3. 3 Spread the mixture onto a 1 cm thick sheet of rice paper and let it dry for 24 hours in a well-ventilated place.
  4. 4 Beat the egg whites with powdered sugar until a thick white glaze forms, then spread a thin layer on the surface.
  5. 5 Cut it into an oval boat shape using a mold — this boat shape is the hallmark of an Aix calisson; cutting it square is incorrect.
Start cooking