Add the candied fruits and orange flower water to a food processor and process to combine, then add the ground almonds and honey and pulse to incorporate. In a medium saucepan, combine the superfine sugar and water and cook over medium-high heat until the syrup registers 250ºF on a candy thermometer. Pour the hot sugar syrup into the food processor and process for about 2 minutes, until the mixture forms a smooth paste.

Turn the paste out onto the sheet of wafer paper. Cover with a sheet of parchment paper, then roll out the paste with a rolling pin to a thickness of ½ inch. Remove the parchment and allow the paste to dry overnight at room temperature.

In a medium bowl, whisk together the egg white and confectioners’ sugar. (The icing must be smooth and spreadable, and neither too hard nor too soft. If too thin, add more confectioners’ sugar; if too thick, add more egg white to achieve the correct consistency.)

With a pastry cutter or knife, cut the desired shapes. Spread the shapes with icing using a small offset spatula, set them on a baking sheet, and place in the oven for 5 minutes to dry. Remove from the oven and allow to cool completely. (Store in an airtight container for up to 1 month.)

To vary the flavor, you can add other candied fruits or replace some of the candied orange with dried fruit such as dates, apricots, and figs.

Peel the melon and make thin slices in the direction of the height. Remove the seeds.

Place the slices in a pan filled with cold water and cook until the water comes to a boil. Remove slices of melon with a slotted spoon and place in a bowl of cold water.

Mix the sugar with the water (melon cooking if you want) and cook this syrup for 30 minutes. Drain the melons and pour this syrup over them. Reserve cool 24 hours.

After 24 hours, remove the melon slices from the syrup and set aside in a dish. Bring the recovered syrup to the boil and pour over the melon slices again. Reserve cool 24 hours.

Repeat the operation for 7 days.

On the 8th day, drain the slices of melon and cook the syrup for another 20 minutes, the syrup should thicken. Dip the slices of melon in this syrup and give a broth. Stop the fire from the beginning of boiling.

Remove melon slices from the skimmer, drain and dry on baking paper. Leave to dry for 3 to 4 days, turning them regularly. Store them in airtight boxes to keep them.