We need the following products: candied fruit of apricot (dried apricots), almonds and sugar.

Candied rinse and skip the almonds through a meat grinder, alternating between them. Add sugar.

Good RUB with a rolling pin, then knead by hand until the sugar is dissolved (I admit - it's pretty long, about 30-40 minutes). Knead until then, until the mixture becomes slightly transparent and glossy, like a caramel. If the candied fruit was a little dry, for the best grinding is added 1-2 tbsp of boiled water and again is made (can be a lot to put in a water bath, sometimes removing and vimosewa, i.e. heat it)

Baking sheet covered with baking paper, spread apricot-almond mass in the form of a square, leveling it with a rolling pin, thickness of 0,7 - 1,0 cm, Weight should be slightly lipoate.

Prepare the frosting: beat the whites with powdered sugar and a pinch of vanilla sugar.

To cover the basis for calissano glaze and allow to dry at room temperature for about 2-3 hours.

Preheat the oven to 140-160 degrees. The Foundation carefully cut into diamonds (in France, this delicacy is cooked in special molds)

Put the pan in the oven and dry for about 15 minutes. The oven door to leave it ajar!!! It is impossible to give glaze to brown, need to stay white!

Cook fragrant strong coffee and enjoy! Bon appetit!