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!
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.
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.
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.