Calissons d’Aix

This recipe is originally from Aix-en-Provence.

Mix grated almond kernels with 50 g sugar and a teaspoon of tap water.

Boil 250 g of sugar with the indicated amount of water until clear. Mix with the almond sugar quantity.

Add orange blossom water (e.g. from Spinnrad) or orange peel. Heat until a thick, spreadable mixture is formed. Spread this on the wafers (leave about 1 cm border !). Dry for half an hour. Then bake 160° Celsius, half an hour .

Leave to cool.

Glaze: whip the egg whites until stiff and mix with the sifted fine sugar. Brush the cookies with the glaze and let them dry – but they are delicious without the glaze.

Menu. The great modern cooking encyclopedia, Volume 2, Bertelsmann

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