Calisson d’Aixis a specialty candy fromAix 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
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
Equipment
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
Keyword Almond, Candy, Confit Fruit
Tried this recipe?Let us know how it was!
More Recipes with Almonds:
Roasted Apricots with Honey and Almonds
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Almond Tartlets with Red Berries (Tartes Amandine aux fruits rouges)
Here is a simple enough and versatile recipe for a delicious tea time or a goûter (snack time). Tartlets make a fun dessert to share with your friends or loved ones and should delight all gourmets.
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Almond Biscuits/Tuiles Aux Amandes Effilées
These small, crumbly biscuits are great to dunk in tea or enjoy on their own. This recipe makes a decently large batch, so you can share with your friends or keep them all to yourself!
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Salted Almond Praline Cake
Recipe minimally adapted fromSweet Paul Magazine.
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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.
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