Calissons

Ingredients

        Almond Candy Base

• 3 cups almond meal
• 1 cup sugar
• ½ cup apricot jam
• ¾ cup candied orange peel strips

Glace Icing

• 1 ½ cups confectioners sugar
• 1 full teaspoon light corn syrup
• 2 Tablespoons Noël, Esprit de by Mariage Frères strong tea

1. . Process the almond meal – sugar – apricot jam and orange peel strips in the processor, pulsing on and off until the mixture in well blended
2. . Turn the almond ‘paste’ onto parchment. Top with another sheet of parchment and roll the dough out to about 1/3 “ thickness.
3. . Remove top parchment. Allow to dry for 2 hours
4. . Then using a long sharp knife cut on the diagonal to form diamonds. Leave to dry again overnight

• . Combine the glace icing ingredients and whisk until smooth
• . The mixture should be shiny and runny
• . Place some of the icing in a shallow saucer (makes it easier to dip only the top of the candy)
• . Dip the top of each candy gently into the icing and set upright on a tray to dry. Allow to dry for 24 hours.

• Notes: To make the strong tea, add 2 teaspoons tea leaves to ¼ cup boiling water.
  Allow to steep for 15 minutes then strain the tea. You should have 2 tablespoons of the infusion for the recipe. If you cannot find it locally, candied orange peel is available on Amazon.

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