December 11, 2012
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Kayana Szymczak for the Boston Globe
Fougasse (olive bread).
Chef Etienne Jaulin sprinkled herbs and olives onto the dough.
Callisons d' Aix (marzipan biscuit with royal icing).
Three fruit confits of pear, apricot, and clementine.
Cocos a l' Anis (simple cookie with fennel seeds).
Fondant aux amandes (almonds wrapped in almond paste).
Marron glaces confit (candied chestnuts).
Apples and tangerines.
Apricots and prunes stuffed with almond paste and dipped in sugar.
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