Dragees

Dragée (plural dragées) is a small confection consisting of a hard sugar shell surrounding a center that may be an almond, nut, seed, or candy. The shell is formed by repeatedly coating the center with sugar syrup in a rotating pan until the glossy hard coating develops. Common centers include almonds and other nuts, sometimes with chocolate, coffee, or fruit-flavored interiors.

Historically associated with Europe, the term dragée is of French origin. Dragées are also used as decorative sugar beads in pastries and cake decorating, and the name is sometimes used for edible beads rather than the almond-centered sweets.

Cultural usage varies by region. Dragées are widely used as wedding or baptism favors, especially the sugar-coated almond variety; in the United States these are often called Jordan almonds. In Greece they are known as koufeta, and in Italy as confetti di mandorla, referring to similar almond-centered sweets. Dragées are also sold as bite-sized confections in assortments or used to decorate cakes and desserts.

Production and storage: Dragées are typically produced in rotating coating drums that apply successive layers of sugar and color to create a smooth shell. They should be stored in a cool, dry place to prevent moisture and sugar bloom; shelf life depends on the center type (almond, nut, or chocolate-filled) and processing.