Ingredients with Measurements:
- 1 cup blanched almonds
- 1 cup powdered sugar
- 1/4 cup orange blossom honey
- 1/4 cup candied orange peel, finely chopped
- 1/4 tsp almond extract
- 1 egg white
- 1/4 cup water
- 1 1/2 cups confectioners' sugar
Special equipment needed:
- Food processor
- Parchment paper
- Calisson cutter or knife
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a food processor, grind the blanched almonds until they are finely ground.
3. Add the powdered sugar, orange blossom honey, candied orange peel, and almond extract to the food processor and pulse until a smooth paste forms.
4. In a separate bowl, whisk the egg white until frothy.
5. Add the almond paste to the egg white and mix until well combined.
6. On a sheet of parchment paper, roll out the almond paste to a thickness of about 1/4 inch.
7. Use a calisson cutter or a knife to cut the almond paste into diamond shapes.
8. Place the calissons on a baking sheet lined with parchment paper.
9. Bake for 10-12 minutes, or until the edges are lightly golden.
10. While the calissons are baking, prepare the glaze by mixing the confectioners' sugar and water until smooth.
11. Once the calissons are done baking, remove them from the oven and let them cool for a few minutes.
12. Dip each calisson into the glaze, making sure to coat both sides.
13. Place the glazed calissons on a wire rack to dry.
14. Once the glaze has dried, store the calissons in an airtight container.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
This recipe makes about 20 calissons.
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 5mg
Total carbohydrates: 22g
Dietary fiber: 1g
Sugars: 20g
Protein: 2g
Substitutions for ingredients:
- Instead of orange blossom honey, you can use regular honey or another type of floral honey.
- If you don't have candied orange peel, you can use finely chopped dried apricots or figs instead.
- Almond extract can be substituted with vanilla extract.
Variations:
- You can add a pinch of ground cinnamon or cardamom to the almond paste for added flavor.
- Instead of glazing the calissons, you can dust them with powdered sugar or cocoa powder.
Tips and tricks:
- Make sure to grind the almonds finely to ensure a smooth texture.
- If the almond paste is too sticky, you can dust your hands with powdered sugar to make it easier to handle.
- To make cutting the calissons easier, you can chill the almond paste in the refrigerator for 30 minutes before cutting.
Storage instructions:
Store the calissons in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Calissons do not need to be reheated.
Presentation ideas:
Arrange the calissons on a platter and garnish with fresh orange slices or edible flowers.
Garnishes:
Fresh orange slices or edible flowers.
Pairings:
Calissons pair well with a cup of tea or coffee.
Suggested side dishes:
Calissons are typically served as a dessert or snack on their own.
Troubleshooting advice:
- If the almond paste is too dry, add a little bit of water or orange juice to moisten it.
- If the calissons are too soft, bake them for a few more minutes until they are lightly golden.
Food safety advice:
Make sure to store the calissons in an airtight container to prevent them from drying out or becoming stale.
Food history:
Calissons are a traditional French candy that originated in the town of Aix-en-Provence in the 15th century.
Flavor profiles:
Calissons have a sweet and nutty flavor with a hint of orange blossom.
Serving suggestions:
Serve the calissons as a sweet treat after a meal or as a snack with tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French