Calissons Stars with Orange and Ginger from the French blog Carnets Parisiens
Calissons with candied orange and ginger confit
Makes 70 pieces
150 g candied melon
150 g candied orange peel
50 g candied ginger (uncoated crystal sugar)
300g ground almonds
200g icing sugar
For the icing
1 egg white
150g icing sugar
Mix the candied melon with candied orange and ginger to a paste. Transfer the dough in the bowl, or on the worktop.
Sift the icing sugar and ground almonds. Incorporate the fruit paste is using the leaf of the robot or kneading by hand.
Roll out the dough on parchment of 1 cm thick paper. Let dry for 1 hour.
calissons Cut the cookie cutters or knife. Allow to dry overnight.
Prepare the icing: mount the egg whites and add the icing sugar three times until the white begins to be firm. Dip the top of calissons.
Allow to dry 2 hours or 5 minutes in the oven at 130 ° C, taking care not to sauté
If you don’t have the specialty ingredients listed above you can make these little stars with a basic sugar cookie recipe and ice them. Happy baking.