This recipe was given to Nutmeg by her lovely friend Ghyslaine, who has tried and perfected it over the years. This is her version of the traditional candy. The Feuille d’hostie or unleavened host paper, is readily available in France. In other countries, you need to go to specialty cooking stores or Amazon (gourmet food section) for wafer paper.
Ingredients
1¾ Cups (400 grams) Almond Powder
1 Cup (250 grams) Dried Apricots
⅓ Cup (80 grams) Icing Sugar
4 Tablespoons Apricot Jam, gently heated so it is in a liquid format
1-2 Sheets Wafer Paper or Unleavened Host Sheets (Feuille d’hostie)
1 Large Egg White
⅞ Cup (200 grams) Icing sugar, passed through a sieve
Instructions
In a food processor, chop the dried apricots into small pieces
Add the almond powder and icing sugar
Mix until well-blended, about 3 minutes on a low speed
On a sheet of wax paper spread out the apricot-almond paste to about 2 cm in height
With a roller brush lightly spread the juice from the apricot jam
Then paste a sheet of the wafer paper to the dough
Turn over and allow to dry for one hour
During that time make the icing
Blend the egg white and the icing sugar until smooth
Ice the top of the candy, as you would a cake
Allow to dry for 30 minutes
Cut into diamond shapes
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2017/11/calisson-daix-sweet-almond-candy