CRUSKS with Almonds
250g of flour
150g of sugar
50ml of your choice of liqueur
250g of whole almonds
Preheat the oven to 200°C.
Mix all the ingredients in a bowl.
Cover the tray with baking paper, pour the batter onto the baking tray.
Cook at to 200°C for 10 to 15 min.
Cut into rectangles while hot, let the cookies cool off, they become crunchy.
Enjoy ! Bon appétit !
10kg of ripe apricots (becarful to buy good quality !)
4kg of sugar
2 or 3 vanilla pods
Some almonds from the seeds
In a big copper pot, place the open apricots (without the seeds) and cover with sugar.
Leave overnight with a dish cloth over the pot.
The next morning, add the vanilla and bring to a boil, lower the heat and cook for 20 min while stirring non-stop. Let the jam cool down.
The next day, add the almonds, bring to a boil, lower the heat and cook for 20 min while stirring non-stop.
Place in jars immediately and close. Fill as high as possible to avoid air pockets. As it cools off, the heat will create a vacuum that helps preserve the jam.
Be careful stirring constantly allows you to keep a beautiful orange gold color.
The Aix Calisson is a sweet made out of candied melon and almond paste, covered with a sugar icing. Calissons originated in Aix-En-Provence in the year 1454. A candy maker created it to celebrate the wedding of the King René and Jeanne de Laval.
For the paste :
- 300g almond powder
- 200g powdered sugar
- 220g candied melon/orange
- 40g candied orange
- 20g candied lemon
- 2 tablespoons orange blossom water
- 1 sheet of matzo paper (rice paper sheets)
The icing :
- 150g icing sugar
- 1 or 2 lemon juice
Step to make it :
Mix together th almond powder and icing sugar.
Let mixture dry 30min in the oven at 120°C.
Mix together the candied fruits to obtain a fine purée consistancy.
Add the almond/sugar mixture (once cooled down), as well as the orange blossom water.
Spread the paste into 1cm thickness over the rice paper.
(Tip from Catherine : Cover the calisson paste with baking paper and use a rolling pin to spread evenly)
Set aside overnight at room temperature to dry. Using a calisson cutter, cut out the shapes. Set them aside to dry for 1 to 2 hours.
Preparing the icing :
Mix the sugar and the lemon juice to obtain a nice homogenous paste.
Spread evenly over the candy using a knife without teeth. This part takes time if you want your cady to look pretty. Repeat this operation for all of the calissons.
When all of the calissons are cooled set them aside to dry for at least one hour, until the surface is dry to the touch.
Homemade calisson are a wonderful addittion to the 13 desserts for Christmas, and can be enjoyed by friends and fmily all year round.