Almond, pistachio and candied orange snacks from Maison 1643

Ingredients

For the almond and candied orange layer: 250g almond powder, 240g caster sugar, 5cl water, 10g butter, a handful of candied orange cubes.

For the roasted pistachio layer: 250g roasted pistachio powder (alternatively, brown whole pistachios in the oven and then grind to a powder), 240g caster sugar, 5cl water, 10g butter.

For the chocolate ganache: 100g dark chocolate, 10cl single cream.

Preparation

For the candied almond and orange layer:

Heat the water and sugar. When the mixture comes to the boil, add the almond powder.

Mix quickly, then add the orange cubes.

Leave to dry for 1-2 mins over a low heat, then pour into a tin lined with greaseproof paper.

Spread out as much as possible to give a square or rectangular shape. Set aside.

For the roasted pistachio layer :

Proceed as for the almond layer.

Once the pastry has dried, pour it directly onto the almond layer and spread well.

Cover with greaseproof paper and leave to cool. Set aside.

For the chocolate ganache :

Heat the cream and pour over the chocolate pieces. Mix well.

Spread immediately over the pistachio paste. Sprinkle with gold dust...

Leave to cool, then set aside in the fridge.

Just before serving, cut into small squares and enjoy straight away...

Bon appétit!

About Maison 1643: Housed in a former silkworm farm in the hamlet of Ribas, just outside Laudun-l'Ardoise, Maison 1643 welcomes guests to a delightfully bucolic setting. The best part? The table d'hôtes, which showcases in their bistro the culinary talents of the couple, who was trained at the Institut Bocuse in Ecully (read our paper Maison 1643, a French guest house in the countryside, near Laudun-l'Ardoise).

The right address: Maison 1643, 635 chemin de Ribas, Laudun. Tel: 09 75 49 24 43, contact@maison1643.fr. Reservations on the Maison 1643 website. Maison 1643 can also be found on Provence Occitane, France voyage and the British website Sawday's.