Calisson

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.