Recipe for Calisson d’Aix a Sweet Almond Candy with a Long History
Calisson d’Aix is a specialty candy from Aix en Provence made with almonds, melon and citrus paste. The actual origin of the recipe is most likely from Italy, it’s exact arrival in Provence is uncertain. You can read more about the history of calisson and the traditions that remain to this day here. There are only a few calissoners (makers of) who have the right to call their product “Calisson d’Aix” these members of the l’Union des Fabricants du Calisson d’Aix (UFCA) must adhere to specific standards of production.
The following recipe (previously posted on Ginger and Nutmeg) does not follow the same exacting industry standards, but is a fun “Sunday project” with a sweet result.
Calisson d'Aix
This recipe was provided by a friend, who has tried and perfected it over the years. This is her version of the traditional candy. The Feuille d’hostie or unleavened host paper, is readily available in France. In other countries, you need to go to specialty cooking stores or Amazon (gourmet food section) for wafer paper.
Ingredients
- 1 3/4 cups (400 g) Almond powder
- 1 cup (250 g) Dried Apricots
- 1/3 cup (80 g) icing sugar
- 4 tbsp apricot jam gently heated to a liquid format
- 1-2 sheets Wafer Paper or unleavened host sheets*
- 1 large Egg white
- 7/8 cup (200 g) icing sugar passed through a sieve
Instructions
- In a food processor, chop the dried apricots into small pieces
- Add the almond powder and icing sugar
- Mix until well-blended, about 3 minutes on a low speed
- On a sheet of wax paper spread out the apricot-almond paste to about 2 cm in height
- With a roller brush lightly spread the juice from the apricot jam
- Then paste a sheet of the wafer paper to the dough
- Turn over and allow to dry for one hour
- During that time make the icing
- Blend the egg white and the icing sugar until smooth
- Ice the top of the candy, as you would a cake
- Allow to dry for 30 minutes
- Cut into diamond shapes
Notes
Unleavened Host Sheets os Feuilles d’hostie in France
Tried this recipe?Let us know how it was!
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2 Comments
I know I said this before, but I can’t wait to make this! I only wish we could get the candied melon they us in Provence!
Hi David: You are right that candied melon is an example of a pretty unique ingredient from Provence.