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Sweet Orange Calissons

Sweet Orange Calissons

Ingredients

Ingredients

  • 90g ground almonds
  • 75g icing sugar
  • Finely grated zest of 1 lemon
  • 2 tbsp Bonne Maman Sweet Orange
  • Icing sugar to dust
  • 100g ready to roll fondant icing

Method

Method

  1. Put the almonds, icing sugar, zest and marmalade into a medium bowl and work together with a wooden spoon. It will look as though the mixture is too dry but keep working and the ingredients will come together.

  2. Turn out onto a surface dusted lightly with icing sugar and knead the almond paste for 1-2 minutes until it forms a smooth ball. Wrap in clingfilm and freeze for about an hour to firm up.

  3. Roll the paste out on a sugar-dusted surface or baking parchment to about 1 ½ cm thick and stamp out 12-14 almond or leaf shapes – or simple rounds. Use whatever cutters you have.

  4. Roll out the fondant icing to about ½ cm thick and stamp out the same number of shapes.

  5. Brush the top of each almond paste shape with a little extra marmalade and top each one with icing. Leave overnight on a wire rack to dry out and set before packing into air-tight containers. Eat within 1 week.

Cooks tips

Cooks tips

  1. If you don’t have any cutters, simply roll out the almond paste to a rough square, brush with marmalade and lightly press the rolled out icing on top. Cut into bite-sized squares or diamond shapes with a sharp knife.

  2. The calisson also freeze well for up to 1 month.

Good to know

  • Makes 12-14 calisson

Recipe by

Bonne Maman

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