Sandwich bar with calissons and raspberries

Sandwich bar with calissons and raspberries

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A delicious gourmet recipe wish to seduce the most greedy.


  • 6 calissons
  • 1 C. cream of calissons
  • 60 g of flour
  • 60 g of hazelnut powder
  • 50 g of butter
  • 50 g icing sugar
  • 1 egg
  • 125 g raspberries


On the work surface, mix the flour, hazelnut powder, softened butter and icing sugar with your fingertips. "Sand" these ingredients for a long time to obtain a granular texture. Form a well. Place in the center the beaten egg omelette, calisson cream and two finely chopped calissons. Mix everything without doing too much work (it would become too elastic). Shape a ball of dough, wrap it in plastic wrap and set aside at least two hours cool.
Spread the dough to a thickness of 2 cm. With calisson cutters, cut the dough and bake for 7/8 minutes at 200 ° C. Let the shortbreads cool. Cut the remaining four calissons into thin strips. Put them on the trays with the raspberries.
Recipe: Sonia Ezgulian. Stylism: Sonia Ezgulian. Photo: Emmanuel Auger


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