Calissons French Candies from Provence

Calis­sons are deli­cious French can­dies from Provence, where they orig­i­nat­ed in the town of Aix-en-Provence. Con­sist­ing of a smooth paste of almond and can­died fruit topped with roy­al icing, they are enjoyed year-round, but are espe­cial­ly pop­u­lar dur­ing the hol­i­day sea­son. While you can buy them online, they come in small box­es that can be quite pricey. Being able to make them your­self in the com­fort of your home is a real val­ue. It allows you to make as many as you want, and gift them for the hol­i­days! Enjoy!

calissons

Finding the Calisson ingredients

For the calis­sons, you will need can­died fruit, more specif­i­cal­ly can­died can­taloupe and can­died orange. Luck­i­ly, can­died fruit is pop­u­lar in the US dur­ing the hol­i­day sea­son so it is eas­i­er to find dur­ing that time. Depend­ing on where you live, you might be able to find can­died fruit in your gro­cery store. If not, try an inter­na­tion­al gro­cery store or The Fresh Mar­ket, which is where I found mine. Oth­er­wise, you can order them online (here for the can­taloupe, and here for the orange).

The top part of the calis­sons con­sist of roy­al icing, while the bot­tom part is wafer paper. You can pur­chase wafer paper online:

You could also sub­sti­tute wafer paper with edi­ble paper.

You will also need orange blos­som water, which you can gen­er­al­ly find in inter­na­tion­al gro­cery stores. You could also buy it online, or just sub­sti­tute with plain water.

Utensils needed

Calis­sons are tra­di­tion­al­ly almond-shaped. While you can make the shape of an almond with a knife, it is eas­i­er to have a mold. I used a small oval cook­ie-cut­ter I had. Oth­er­wise, you can pur­chase a calis­son mold online:

 

You will also need a food proces­sor.

Calisson Recipe

I have looked at mul­ti­ple recipes for calis­sons, and have come up with my own recipe that I find is the eas­i­est one to fol­low. Because the calis­sons need to air dry before you place the icing, I like to let the calis­sons dry overnight, and do the icing the next day.

Print Recipe
Calis­sons French Can­dies from Provence
calissons
Course Sweet snack
Prep Time 30 min­utes
Pas­sive Time 14 hours
Serv­ings
calis­sons
Ingre­di­ents
For the icing
Course Sweet snack
Prep Time 30 min­utes
Pas­sive Time 14 hours
Serv­ings
calis­sons
Ingre­di­ents
For the icing
calissons
Instruc­tions
  1. Cut the can­died fruit in lit­tle pieces. In a food proces­sor, mix the can­died fruit with 1 big table­spoon of orange blos­som water.
    candied fruit mixed with water
  2. Add the almond flour and the pow­dered sug­ar. Mix again in the food proces­sor on high speed, until you get a uni­form paste. This should take about 5 min­utes or so, depend­ing on your food proces­sor.
    calisson paste
  3. Gath­er the paste in a ball and knead it with your hands to make sure that all ingre­di­ents are ful­ly incor­po­rat­ed in the paste.
    calisson paste ball
  4. Roll out the paste on parch­ment paper. Do not roll it out too much because you want a thick­ness of about 1/4 of an inch. This is the thick­ness of your can­dy.
    calisson paste rolled out
  5. Place the wafer paper on top of the paste. With your mold, cut out almond/oval shapes in the paper and paste.
    cutting out calissons
  6. Flip over the calis­sons so that the part with the wafer paper becomes the bot­tom part of the can­dy. Place your calis­sons in a dry place and let them dry overnight (about 10 hours or so).
    calissons flipped over
  7. The next day, pre­pare the icing by mix­ing the pow­dered sug­ar and the egg white with a whisker.
    calisson icing
  8. Spread the icing on top of the can­dies using a small but­ter knife or a small spat­u­la. Let the icing dry. I per­son­al­ly like to put the calis­sons in the fridge for about 4 hours before eat­ing them. They taste bet­ter cold. Enjoy!
    calissons
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Bon Appétit!

French Mom

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