Makes: Makes about 30 pieces
For the Calisson Paste
  • ⅔ cup candied melon
  • ¼ cup candied orange peel
  • 4 or 5 drops orange flower water
  • 2 cups ground almonds or almond meal
  • 11/2 tbsp honey
  • ½ cup superfine sugar
  • 3 tbsp water
  • 1 sheet of wafer paper
For the Icing
  • 1 egg white
  • 1 cup confectioners’ sugar
  1. MAKING THE CALISSON PASTE : Add the candied fruits and orange flower water to a food processor and process to combine, then add the ground almonds and honey and pulse to incorporate. In a medium saucepan, combine the superfine sugar and water and cook over medium-high heat until the syrup registers 250ºF on a candy thermometer. Pour the hot sugar syrup into the food processor and process for about 2 minutes, until the mixture forms a smooth paste.
  2. ASSEMBLY: Turn the paste out onto the sheet of wafer paper. Cover with a sheet of parchment paper, then roll out the paste with a rolling pin to a thickness of ½ inch. Remove the parchment and allow the paste to dry overnight at room temperature.
  3. MAKING THE ICING: In a medium bowl, whisk together the egg white and confectioners’ sugar. (The icing must be smooth and spreadable, and neither too hard nor too soft. If too thin, add more confectioners’ sugar; if too thick, add more egg white to achieve the correct consistency.) With a pastry cutter or knife, cut the desired shapes. Spread the shapes with icing using a small offset spatula, set them on a baking sheet, and place in the oven for 5 minutes to dry. Remove from the oven and allow to cool completely. (Store in an airtight container for up to 1 month.)
Recipe by Bakepedia at