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These little treats, both crunchy and soft, are an iconic specialty of Saint-Léonard-de-Noblat, in Limousin. The authentic recipe? It's jealously guarded. But the ones Chantal makes at home are very similar, with a little personal touch: “I like the almonds to have a little crunch left in them, and I beat my egg whites until stiff for extra lightness.”
To your aprons!
List of ingredients (30 marzipans)
- 160 g whole blanched almonds
- 160 g blanched almonds
- 250 g sugar
- 3 egg whites
- 1 tablespoon icing sugar
Cuisson: 15 min at 180°C (Th.6)
01
Preparing the dough
- Preheat it oven at 180°C (Th.6).
- Mix the almonds with the sugar, but not too finely: I deliberately leave small pieces to maintain a slight crunch when eating.
- Beat the egg whites until soft, then gently fold them into the almond-sugar mixture. You will obtain a slightly airy, easy-to-handle batter.
02
Shaping the cookies
- Using a piping bag (or two small spoons), form small sticks or cylinders on a baking sheet covered with baking paper.
03
The cooking
- Sprinkle lightly with icing sugar.
- Bake for 15 minutes depending on the oven, keeping a close eye on it: the marzipans should remain golden brown, just right. Not overcooked to keep the center soft.
- Let cool completely before handling them. They keep very well for several days, provided you don't eat them all as soon as they come out of the oven.
These may not be the real Saint-Léonard marzipans, but they're my version, true to the spirit, and always very popular. A Limousin delicacy to share without moderation.
Share your creations on social media!
It's your turn to show us your cooking talents by sharing your most creative creations on social media with #destinationlimoges. So, who will do it? the prettiest marzipans ?
Blanche's Kitchen
Chantal Aubisse is a passionate pastry blogger from Haute-Vienne known for her Instagram account and her blog Blanche's Kitchen. She was crowned International Champion of the 2021 Amateur Macaron Competition and won the 1st Prize in the same competition in Bergerac in 2020Self-taught and creative, she enthusiastically shares her delicious recipes, generously inspired by the land.
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