Cakes & CookiesCarolyne Kauser-AbbottDessertProvencal RecipesTaste

Recipe for Calisson d’Aix a Sweet Almond Candy with a Long History

Calisson d'Aix Almond Candy
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 Almond Candy

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.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 min
Total Time 16 mins
Course Dessert
Cuisine French, Provencal
Servings 20 units

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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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

2 Comments

  1. blank
    David
    March 10, 2018 at 1:59 pm — Reply

    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!

    • blank
      CKAdmin
      March 11, 2018 at 8:19 am — Reply

      Hi David: You are right that candied melon is an example of a pretty unique ingredient from Provence.

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