LOF 2004 Cooking Blog Awards,
Our selection :
Best presentation :http://gourmandises.blogspot.com/
Most original : http://18thccuisine.blogspot.com/
Best cooking : http://scally.typepad.com/cest_m...i_qui_lai_fait/
Best photos : http://chocolateandzucchini.com/
Best ideas : http://www.cookingforengineers.com/
JP | Homepage | 01.08.05 - 9:29 am | #

Carolyn, you never cease to amaze me with your recipes and knowledge. These wee cookies look fabulous and sound as though they took a great deal of work!

Thanks so much for joining in again on Sugar High Fridays -- it wouldn't be the same without you!
Jennifer | Homepage | 01.10.05 - 1:16 pm | #

Waow. You have made home-made calissons ! I studied for 3 years in Aix-en-Provence and I know how terribly good it is (I don't find any really good ones in Paris), I really admire your patience ! For the taste, I have hear in Le Roy René factory that you can had some sundried apricots (just 2 or 3) to reveal the taste of the melon. Maybe would you try another time ???
Ester | Homepage | 01.16.05 - 6:01 pm | #

Ester, I will try adding a few apricots to my next batch--I think you're right that they would intensify the taste of the melon. Calissons are too good not to try again and again.
Carolyn | Homepage | 01.17.05 - 7:56 pm | #

I did not know it was possible to make these. I have only ever had commercially prepared calissons. I plan to have a go at making them also.
Barbara | Homepage | 02.23.05 - 12:40 am | #

Dear Carolyn,
I came across your Calisson recipe on the internet. I hyperlinked it to my blog.
Cheers
Eve
Evelyn Collins | Homepage | 07.04.06 - 11:12 am | #