Massepain de Saint Léonard

Desserts, Snack

Crisp, golden shell that gives way to a soft, almost chewy almond center. It's a cousin to the famous macaroons. They taste of pure almonds with that distinctive marzipan richness. The contrast between the crunchy exterior and tender middle makes them dangerously moreish. Small almond biscuits from Limousin that look simple but deliver serious almond flavor in every bite.

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Prep Time 2 hours hrs 20 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings 20 biscuits

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Ingredients  

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• 200 gr almonds freshly ground or almond powder
• 170 gr caster sugar
• 3 egg only the whites
• icing sugar

Equipment

• 2 mixing bowl
• 1 food processor or grinder (if using whole almonds)
• 1 electric mixer
• 1 piping bag
• 1 baking tray
• 1 parchment paper
• 1 cooling rack

Instructions

1. 1. Prepare the almonds

   If using whole almonds, lightly grind them in a food processor until they are finely crushed but not oily or pasty. Grinding almonds fresh gives a more authentic flavour and texture, but pre-ground almond flour can also be used for convenience.
2. 2. Mix dry ingredients

   In a large bowl, combine the ground almonds and sugar thoroughly so to create a flaky paste
3. 3. Make a meringue

   Ensure egg whites are at room temperature by taking them out of the fridge 15 minutes before use. Separate the whites carefully, making sure no yolk contaminates them. Whisk the egg whites using an electric mixer until they form firm peaks. Gradually add the sugar in small amounts while continuing to whisk, creating a glossy, stable meringue.
4. 4. Combine ingredients

   Gradually pour the beaten egg whites into the almond and sugar mixture. Fold gently until a smooth, thick dough forms, able to hold its shape.
5. 5. Chill the dough

   Cover or wrap the dough and chill in the fridge for at least 2 hours or overnight to firm up and improve flavour.
6. 6. Preheat the oven

   After the dough has chilled, preheat your oven to 180°C (350°F) static heat.
7. 7. Shape the biscuits

   Transfer the dough to a piping bag fitted with a smooth or fluted nozzle and pipe batons around 5-6cm long onto a baking tray lined with parchment, spacing about 2cm apart and dust with icing sugar for a classic finish.
8. 8. Bake the biscuits

   Bake for about 15 minutes until the biscuits develop a delicate golden crust without over-browning. Since these little treats are mostly sugar and almonds, they can go from perfect to burnt in a flash, so keep a close eye, as just a minute can make all the difference.
9. 9. Cool the biscuits and serve

   Let the biscuits cool completely on the cooling rack to set their texture, crisp outside, tender inside, and finally enjoy them with your cup of coffee or tea!

Notes

• Grinding your own whole blanched almonds produces a fresher, nuttier flavour and a better crumbly texture compared to pre-ground almond powder, but requires a good food processor and careful pulsing to avoid turning almonds into butter.
• The texture of the dough should be smooth and pliable but not runny. If it feels too dry or crumbly to shape, add the egg whites gradually, a little at a time, folding gently until the right consistency is reached.
• Chilling the dough helps it firm up and makes piping or shaping much easier. Don’t skip this step, it also improves the flavour melding.
• When piping, try to keep batons consistent in size around 5-7cm for even baking and authentic appearance.
• Baking times can vary by oven, so watch closely after 12 minutes. The difference between perfectly baked and burnt is a minute or two, as these biscuits brown quickly due to their sugar content.
• Let biscuits cool fully on the tray before moving them to avoid breaking. Cooling sets their crisp shell and tender inside beautifully.
• Store massepains in an airtight container at room temperature. They keep well for several days, making them a lovely gift or treat that lasts.

About this recipe

Le Massepain de Saint-Léonard is a much-loved classic almond biscuit that has been a local favourite for generations. It strikes the perfect balance between the natural sweetness of almonds and a gentle touch of sugar, creating a moist, tender biscuit that almost melts on the tongue.

This humble treat has roots that stretch back to medieval times when pilgrims journeyed on the Camino de Santiago. It is believed that returning pilgrims brought with them the recipe or inspiration from Spain, where almond-based sweets were a well-loved pilgrimage staple.

In the town centre of Saint-Léonard-de-Noblat, five pâtissiers each craft their own secret version of this treat. Legend has it that only one holds the original recipe, having bought the bakery and recipe from Monsieur Petit Jean, but which one remains a well-kept mystery! Together, these bakeries produce around 20 tons of Massepain every year, a testament to just how popular this treat remains here.

A quirky bit of local history says that bakers used to sell baking sheets cheaply to children, so they could lick off the leftover bits of massepain stuck to them, a sweet reminder of childhood and the biscuit’s long and cherished place in local life.

Today, the Massepain continues to be celebrated by the Confrérie des Compagnons du Massepain, a dedicated brotherhood to preserving this regional gem.

Perfect served alongside a cup of tea or as a thoughtful gift to bring a taste of Limousin home, this recipe is simple, authentic, and rewarding to make yourself. Baking these biscuits connects you with centuries of tradition and the warm spirit of Saint-Léonard.