Orange and Almond Confectionery (Calissons)

Bring water to a boil in a saucepan. Remove from heat, put in almonds and let them steep briefly. Remove and peel off the skin. Pat almonds dry and finely chop or grate in food processor. Mix with sugar. In a small bowl, combine orange marmalade, honey and Grand Marnier and knead well with almonds. Line a tray or kitchen board with a kitchen towel or baking paper. Place wafers on top and spread mixture about finger width. Using a sharp kitchen knife, cut into any bite-sized shapes (such as squares, rectangles or diamonds). In a bowl, beat confectioners’ sugar with egg whites until fluffy, generously coat the almond mixture with it and let the calissons dry in a warm place.

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