Almond-Orange Candies

Ingredients

125 g almonds

50 g powdered sugar

25 g orange juice

Orange zest

Lemon zest

6 saffron

1/2 tsp bergamot extract

Chocolate

Grind the saffron stigmas into a powder, pour in the juice, and let steep. Mix the ground almonds, powdered sugar, and grated zest.

Add the flavoring and juice, and mix thoroughly until you have a pliable mass. Place the mass on a work surface covered with baking paper, press down into a square or rectangle, and freeze for 30 minutes.

Cut the mass into square or rectangular candies, coat with chocolate icing, and chill.

 Add orange juice gradually; you may need more or less. If the mixture is crumbly and not flexible enough, add juice drop by drop, mixing thoroughly each time. If the mixture is too runny, add a little ground almonds and powdered sugar and mix again.

I won't specify the number of candies, as you can make 8 5 cm long or 16 smaller candies, each 1 cm or 2.5 cm thick. You can cut out hearts from the mixture using a cookie cutter, or shape them into round candies.

You can coat them with dark or white chocolate icing, or roll them in coconut flakes, colored sugar, or chopped nuts. You can use any flavoring, and replace some of the juice with orange or lemon liqueur.

Bon appétit!