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Grind all ingredients finely.
Mix the syrup well into the crushed paste.
Spread into a calisson mould or a frame which you have covered with wafer paper in advance.
Coat the frame with this glaze and dry in the oven for 2 min at 120°C.
Carefully remove from the mould and cut.
The shape of the calisson resembles a mouth because the word “calisson” comes from “calissou” which means kiss in Provençal.
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