Calisson from Provence, France

Ingredients for about 30 calissons:

• 200g almond powder
• 150g icing sugar
• 100g candied melon
• 50g candied orange peel
• 1 tablespoon orange blossom water
• 150g icing sugar for the glaze
• 1 egg white

Preparation:

1. Blend the candied melon and orange peel until smooth.
2. Add the almond powder, icing sugar, and orange blossom water, then mix until a homogeneous dough forms.
3. Roll the dough out to about 1 cm thick and cut into calisson shapes with a cookie cutter.
4. For the glaze: Whisk the egg white with the icing sugar until smooth and shiny.
5. Apply the glaze on top of the calissons and let them dry at room temperature for a few hours.
6. Allow them to rest for 24 hours before enjoying to fully enhance the flavors.

These homemade calissons will add an authentic Provençal touch to any occasion. Perfect for gifting or simply indulging yourself, they are a true symbol of traditional French confectionery.