Recipe for Calisson d’Aix a Sweet Almond Candy with a Long History
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.
- 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
- 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
More Recipes with Almonds:
Authentic Calissons d’Aix
Today, you can find many calisson variations for sale with different flavours and coloured icings. However, the original “Calisson d’Aix” — first created in the 17th century — is produced following strict guidelines. These include:
Location: For the manufacturer to display the official name, they must be located within the Indication géographique protégée (IGP) in one of these seven (7) communes: Aix-en-Provence, Eguilles, Meyreuil, St Marc Jaumegarde, Le Tholonet, Venelles or Vauvenargues.
Ingredients: Le Roy René’s website states, “The calisson Aix must be manufactured from a crushed candied fruit and almonds blanched complemented by sugar syrup. The blanched almonds (minimum 32% of the pulp) carefully mixed candied fruit are crushed. Candied fruits account for 30% minimum of the dough. Melon, fruit mainly used (80% of candied fruit) is cultivated exclusively in Provence.”
Size and shape: The Calisson d’Aix is oblong and pointed at both ends. The calisson must have three distinct layers, a slightly granular texture, and no unnatural colouring or preservatives.
Discover Roy René, the Almond King of Calissons d’Aix, one of the few recognized producers of this traditional candy.