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–+ servings

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.
Massepain recipe
Prep Time 2 hours 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings 20 biscuits

Ingredients 

Equipment

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.