Calissons (almost) as in Provence

Ingredients

For 4 servings

• •200 g 200 g melons
• •275 g 275 g almond powder
• •200 g 200 g of ice sugar
• •1 1 sheet or azyme paper
• •1 1 egg white
• •2 2 c. to s. of peach jam or apricot jam
• •2.5 g 2.5 g cardamom
• •2 2 c. to s. of rose water

Method

1. 1.Mix the icing sugar with the almond powder that is dried 30 minutes on a edge plate in an oven at 120°C.
2. 2.Cut the melon into tiny pieces that are mixed to produce a very fine fruit paste.
3. 3.Add two tablespoons of the chosen jam.
4. 4.Add the cardamone powder and two tablespoons of rose water.
5. 5.Remix and incorporate the sugar-almond mixture to obtain a ball of soft dough.
6. 6.Spread on the azyme sheet, squared side below, on a thickness of 8 mm, a little delicate but feasible operation without encumbering. Let dry one night.
7. 7.Cut the calissons the next day with a suitable piece cutter. Let it dry another night.
8. 8.Prepare icing with 150 grams of icing sugar and one egg white (approximately 35 grams). Proceed one by one, placing them upside down on the napping before turning them back dry. Allow to harden on a grid.