[Sca-cooks] Question regarding canisiones...

[Erika Thomenius]

Through a long and complicated set of circumstances, I find myself looking 
for a recipe that looks vaguely log-like for the dessert course of an 
illusion feast.  The feast itself (our Barony's Midwinter) is mid-16th 
century French, and I hit upon Duke Cariadoc's redaction of "the pastry that 
they call canisiones" from Platina as being reasonably appropriate.  
However, the desserts are already going to feature quite a bit of marzipan, 
so I was wondering:  Would it be appropriate to use anything else besides 
rosewater and almonds as the flavoring?  Is anyone aware of a similar 
recipe, maybe in Martino or Epulario, with a different filling?

Any advice will be greatly appreciated.

-Gytha


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