Calissons With Orange And Cardamom

1. 1

   Combine confectioners sugar and ground almonds and bake for 30 minutes at 120 degrees Celsius.

2. 2

   Cut the candied fruit into small pieces.

3. 3

   In a blender, puree the fruit to make a very fine fruit paste.

4. 4

   Add the orange blossom water and cardamom.

5. 5

   Blend again.

6. 6

   Incorporate the almond mixture.

7. 7

   Blend for one minute until its smooth and it detaches itself from the walls.

8. 8

   On a work surface, place a sheet of parchment paper and place the sheet of edible paper.

9. 9

   Form a ball of dough and place i the paper.

10. 10

    With a rolling pin, roll out the dough to completely cover the paper.

11. 11

    Turn the dough over a clean cloth.

12. 12

    With a cookie cutter cut desired shapes out of the dough.

13. 13

    Whisk the egg white with a fork, and gradually add confectioners sugar until tick and creamy.

14. 14

    Frost each calisson with a spatula or a teaspoon.

15. 15

    Bake calissons for about 5 minutes to 120 C.

* Per serving · 4 servings · Values may vary.

No additional tips available.