The lozenge (from the Occitan or Provencal canisson canissoun) is a confection made a thin paste of candied melon and almonds ground together and topped with royal icing. is a specialty of Aix-en-Provence since the fifteenth century.
Ingredients:
For 50 calisssons
150 g candied melon
50 g apricot jam
300 g of freshly ground almond powder
200 g icing sugar
1 teaspoon of orange flower water
2 or 3 drops of almond extract
a white ' egg
150 g icing sugar
lemon juice
Preparation :
Mix the candied melon and apricot jam. Transfer to the bowl of a food processor and add the orange flower water and almond, almond powder and icing sugar. Mix until dough forms a ball.
Place marzipan between two sheets of parchment paper and cut it to 1 cm thick with a rolling pin. Remove the top sheet and allow to dry the dough for 3 hours.
Train calissons using a cookie cutter (I used a half-moon). Recover drops almond paste and repeat until exhaustion.
calissons Place on a baking sheet lined with parchment paper sprinkled (without excess) of sugar. Let dry overnight (12 hours).
The following day, make the royal icing by mixing icing sugar with egg white and lemon juice. The result should be the consistency of heavy cream and should not be runny.
Dip top of each lozenge in the icing, drain and based on the parchment paper. The glaze will smooth itself. Let dry overnight in a cool place.
