Calissons from Aix

First, candied fruits must be washed and ground in a meat grinder along with almonds. In the resulting mixture, add granulated sugar and mix thoroughly – first with a spoon, and then directly with your hands. The main thing is not to rush and patiently interfere for at least half an hour. Our dough should become homogeneous, dense and slightly shiny.
Then we take a baking sheet, cover it with a sheet of baking paper and carefully spread the dough in a thin even layer – no thicker than one centimeter.
Making the glaze. To do this, beat the protein with powdered sugar and a pinch of vanilla sugar into a strong foam with a mixer. We leave the baking sheet on the table for about an hour so that the glaze dries slightly, otherwise the dough will be impossible to cut.
Then with a sharp knife, very carefully, so as not to spoil this beauty, we cut the dough layer into long elegant lozenges 2.5-3 cm wide and no more than 5 cm long.
We put a baking tray with calissons in a preheated 180 degree oven, in no case closing the door to the end! Bake for 15 minutes, while the snow-white glaze should not darken.
Calissons from Aix taste best with good coffee or dry wine. Sometimes there is food in the world that melts in the mouth…