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The Boston Globe

Food & dining

The French consul general’s Christmas Eve desserts

Les Treize Desserts de Noël

(By row starting top left)

Calissons d’Aix (iced almond-paste confections)

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Marrons glaces (candied chestnuts)

Nougat (almond candy)

Fruits confit: candied pears, candied tangerines, candied apricots

Cocos a l’anis (anise-seed cookies)

Fougasse (flatbread with olives and herbs)

Fondant aux amandes (almonds wrapped in almond paste)

Apricots stuffed with almond paste

Prunes stuffed with almond paste



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