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Dates, sometime stuffed with marzipan, represent food of the region where Christ lived and died. And there might also be sweet Calissons d’Aix. The origin of these small, almond shaped biscuits goes back to the 1454 wedding of King Rene and Jeanne de Laval in the city of Aix-en-Provence, when it’s claimed the court confectioner created the recipe! Calissons d'Aix There Photo: might Guenhaël also Kessler, be quince Vaucluse paste Tourist or Office gingerbread. Easy Provencal pompe a l'huile 500g flour 25g yeast 75g sugar 12.5cl olive oil Zest of one orange 3 Tablespoons of orange blossom water 10g of salt 14.5cl lukewarm water Mix the yeast, 200g of flour and a glass of water and leave to rise for 45 min. Add the olive oil, the remaining flour, the lemon and orange zest, salt and sugar. Mix gently, cover and leave to rise for 3 hours, or overnight for 8 hours in the fridge Roll out the dough to an oval shape (as above), slash the dough with a sharp knife, a bit like a leaf patter. Cover and and let rise for 1 hour. Preheat the oven to Gas Mark.7 (220 ° C). Bake for 15 minutes. Remove from the oven, brush with olive oil.
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