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Christmas cake

Massepain is more commonly known these days as pâte d'amandes or even marzipan. The old name lingers on in Massepain de Saint Léonard, a biscuit made of almonds and egg whites, named after the Limousin village of Saint-Léonard-de-Noblat, located on one of the routes to Compostela.

The biscuits were popular because they kept a long time and provided weary pilgrims with a jolt of sugary energy.

Sweet stuff

Text © Dana Facaros

Image by James Petts from London, England