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Calissons are a sweet from Provence - Aix-en-Provence is famous for them - made with almonds and candied fruit, covered with royal icing. This is a slightly simplified version, which is every bit as good.

78,491 54.2/5

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Last modified on: February 12th 2012

For 20 Calissons, you will need:

How long does it take?

PreparationStart to finish
1 hour 28 min.1 hour 28 min.
Preservation: 2 or 3 weeks in an airtight tin.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

1 Calissons : Photo of step #1Chop 50 g Candied grapefruit peel using food processor to produce small pieces of peel. 5 min.
2 Calissons : Photo of step #2Stop the processor, then add 100 g ground almonds and 80 g icing sugar. 2 min.
3 Calissons : Photo of step #3Switch on again and add the egg white a spoonful at a time until you have a smooth paste - calisson paste. 3 min.
4 Calissons : Photo of step #4Spread the calisson paste out roughly on a sheet of rice paper laid on a chopping board.

Put the paste between two rulers 1cm (0.4 inch) thick, simple iron bars in this case, but use anything you like (wood, plastic...).
2 min.
5 Calissons : Photo of step #5Place a sheet of cooking parchment on top of the paste. 1 min.
6 Calissons : Photo of step #6Roll out the paste, guided by the rules either side, into a very even sheet. 5 min.
7 Calissons : Photo of step #7Cut out the calissons with a cutter, pressing down really hard (I give a light hammer blow on the top) so that you also cut through the rice paper underneath. 15 min.
8 Calissons : Photo of step #8Gather all the offcuts of paste, roll out again on the remaining piece of rice paper and cut out more.

Continue unti you have used up all the calisson paste.
15 min.
9 Calissons : Photo of step #9Prepare 125 g Royal icing. 10 min.
10 Calissons : Photo of step #10Dip the top of the calisson (the side without rice paper) in royal icing. You can stick it on a fork to make this easier, but this isn't essential.
11 Calissons : Photo of step #11Wipe off any excess icing on the sides with your finger and place the calisson on a baking sheet.

You will notice how, after a few seconds, the royal icing becomes smooth once the calisson is laid flat.

Do this with all the calissons.
30 min.
12 Calissons : Photo of step #12Leave to dry exposed to the air for 2 days, until the royal icing turns hard.

Your calissons are ready.


Traditional calissons normally contain candied melon and orange.

If you are in a hurry, rather than waiting for 2 days, you can dry the calissons in a cool oven at 50°C (122°F) until the royal icing forms a crust.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
153422 gr238 gr55 gr
77 %9 %22 %8 %
Per 100 g
CaloriesProteins CarbohydratesFats
3956 gr61 gr14 gr
20 %2 %6 %2 %
Per piece
CaloriesProteins CarbohydratesFats
761 gr11 gr2 gr
4 %<1 %1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 20 Calissons : 5.83 €
Per Calissons : 0.29 €

Note : These prices are only approximate.

Change currency:

Source: Home made. This recipe is dedicated to my grandmother Solange, who introduced me to the calissons of Aix.
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More recipes?

This recipe use (among others)
Royal icingRoyal icing: You can get more informations, or check-out other recipes which use it, for example: ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Caribbean upside-down cake, Almond mug cake for Mary, Arlesian Biscuits, Almond macaroon cake, Sicilian Epiphany Pie, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Brioche slices with almond cream, Pistachio madeleines, Armagnac marzipan, Millefeuille, Chocolate madeleines, ... All
Candied grapefruit peelCandied grapefruit peel: You can get more informations, or check-out other recipes which use it, for example: Chocolate thins with toasted nuts, Chocolate cream with a crunch, irish coffee mousse, ... All

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