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

Calisson d'Aix

Carolyne Kauser-Abbott

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.

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Prep Time 15 minutes mins

Cook Time 1 minute min

Total Time 16 minutes mins

Course Dessert

Cuisine French, Provencal

Servings 20 pieces

Equipment

• 1 food processor

Ingredients

  

1x2x3x

• 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

Keyword Almond, Candy, Confit Fruit

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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.

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).