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.
136K 3.8/5 based on 13 reviews
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Last modified on: February 12th 2012

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For 20 Calissons, you will need:

Change these quantities to make: 10 Calissons 20 Calissons 40 Calissons 60 Calissons
How long will it take?
Time required for this recipe:
PreparationStart to finish
1 hour 28 min.1 hour 28 min.
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Step by step recipe

Stage 1 - 5 min.
Chop 50 g Candied grapefruit peel using food processor to produce small pieces of peel.

Stage 2 - 2 min.
Stop the processor, then add 100 g ground almonds and 80 g icing sugar.

Stage 3 - 3 min.
Switch on again and add the egg white a spoonful at a time until you have a smooth paste - calisson paste.

Stage 4 - 2 min.
Spread 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...).

Stage 5 - 1 min.
Place a sheet of cooking parchment on top of the paste.

Stage 6 - 5 min.
Roll out the paste, guided by the rules either side, into a very even sheet.

Stage 7 - 15 min.
Cut 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.

Stage 8 - 15 min.
Gather 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.

Stage 9 - 10 min.
Prepare 125 g Royal icing.

Stage 10
Dip 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.

Stage 11 - 30 min.
Wipe 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.

Stage 12
Leave 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.
2 or 3 weeks in an airtight tin.
Home made. This recipe is dedicated to my grandmother Solange, who introduced me to the calissons of Aix.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,445 Kcal or 6,050 Kj26 gr509 gr55 gr
72 %10 %48 %8 %
Per 100 g
Energetic valueProteins CarbohydratesFats
372 Kcal or 1,557 Kj7 gr131 gr14 gr
19 %3 %12 %2 %
Per piece
Energetic valueProteins CarbohydratesFats
72 Kcal or 301 Kj1 gr25 gr3 gr
4 %<1 %2 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Nuts, Egg
How much will it cost?
  • For 20 Calissons : 5.82 €
  • Per Calissons : 0.29 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Royal icingRoyal icing: You can get more informations, or check-out other recipes which use it, for example:
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Amandier (gluten-free almond cake), Nanou's apple and almond cake, Apricot blancmange, Gâteau Nantais, Armagnac marzipan, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Oat financiers for Louise, Chocolate almond cookies, Succès praliné (praline meringue), Mirlitons of Guipavas, X-Files cookies, ... 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, Brioche royale, Chocolate mendiants, Chocolate orangettes for Erika, Grapefruit moelleux, ... All
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The 5 comments already posted on this recipe
  • Thank you jh
    Posted by Buckaroo september 24th 2017 at 14:57 n° 5
  • This is not exactly the same rice paper like the one used in spring rolls or nems, it's a bit thicker.
    In France it's call "azym paper" (try to google that around you).
    Anyway if you cant's find this special one, traditional rice paper is a good second option.
    Posted by jh september 18th 2017 at 09:47 n° 4
  • Where do you get square rice paper? Or can you use the more available round, that are use for spring rolls? Or is this something different?

    Posted by Buckaroo september 17th 2017 at 15:43 n° 3
  • About 60 g.
    Posted by jh january 14th 2013 at 17:53 n° 2
  • How many grams of grapefruit peel will you get from one grapefruit?
    Posted by bob january 14th 2013 at 00:08 n° 1
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