Massepain de Saint-Léonard: a Limousin cookie between tradition and delicacy

As you stroll through the streets of Saint-Léonard-de-Noblat, you’ll see this delicious traditional cookie proudly displayed in shop windows everywhere. Here, every pastry chef makes it with passion and a personal touch.

Click here to find out where you can find this Saint-Léonard-de-Noblat specialty!

In days gone by, pilgrims on their way to Santiago de Compostela would slip into their saddlebags the marzipan of Saint-Léonard, a travel companion that would be preserved for a long time as they made their way along the route, like a dry but nourishing treasure. Today, this almond cake is just waiting to melt in the mouth, soft and fragrant. Kept in the fridge, it retains all its qualities for 10 to 15 days… but often disappears long before that!

In 1991, a brotherhood was formed to promote Saint Léonard marzipan. Now dormant, its illustrious members include sports champion Raymond Poulidor. Want to find out more? Visit the mini marzipan museum! Here you can see the confrères’ outfits: a brown blouse evoking the dress of Limousin cows and a Limoges porcelain medal symbolizing the famous cookie.

In Saint-Léonard-de-Noblat, the original marzipan recipe floats like a sweet secret between the walls of the patisseries. Passed down from generation to generation without ever being set in stone, it is adorned with the gestures and inspiration of each artisan, becoming in turn more melt-in-the-mouth, stronger in almonds, lighter. All claim to authenticity, each adding his or her own signature. This traditional cookie never fully reveals itself… and that’s its charm!