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.
Servings Prep Time
20units 15minutes
Cook Time
1.5hours (drying time – no baking)
Servings Prep Time
20units 15minutes
Cook Time
1.5hours (drying time – no baking)
Ingredients
Instructions
  1. In a food processor, chop the dried apricots into small pieces
  2. Add the almond powder and icing sugar
  3. Mix until well-blended, about 3 minutes on a low speed
  4. On a sheet of wax paper spread out the apricot-almond paste to about 2 cm in height
  5. With a roller brush lightly spread the juice from the apricot jam
  6. Then paste a sheet of the wafer paper to the dough
  7. Turn over and allow to dry for one hour
  8. During that time make the icing
  9. Blend the egg white and the icing sugar until smooth
  10. Ice the top of the candy, as you would a cake
  11. Allow to dry for 30 minutes
  12. Cut into diamond shapes
Recipe Notes

Unleavened Host Sheets os Feuilles d’hostie in France