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How to Make Traditional French Calissons with Almond Confection

Discover the art of making authentic French Calissons, a beloved Provençal confection. These diamond-shaped treats combine a smooth almond paste with candied fruit, topped with a thin layer of royal icing for a luxurious texture and taste that's perfect for special occasions or gourmet gift-giving.

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Recipe Details

Prep Time

30 minutes

Cook Time

7 minutes

Servings

24 calissons

Difficulty

Intermediate

Simple Summary

Calissons are delicate French candies featuring a sweet almond paste filling encased in royal icing, offering a perfect balance of nutty flavor and sugary bliss.

Recipe Details

  • Prep Time: 30 minutes
  • Cook Time: 7 minutes
  • Drying Time: 3 hours
  • Total Time: 3 hours 37 minutes
  • Servings: 24 calissons
  • Difficulty: Intermediate

Ingredients

  • 2 cups (200g) ground almonds
  • 1 cup (200g) powdered sugar
  • 1/4 cup (60ml) orange blossom water
  • 1/4 cup (60g) candied melon, finely chopped
  • 2 egg whites
  • 2 cups (240g) confectioners' sugar for icing
  • 1 tsp lemon juice
  • Edible rice paper (optional)

Instructions

  1. In a large bowl, mix the ground almonds and powdered sugar.

  2. Add the orange blossom water and candied melon to the almond mixture. Knead until you have a smooth, pliable dough. If it's too dry, add a little more orange blossom water.

  3. Roll out the dough between two sheets of parchment paper to about 1/2 inch thickness.

  4. Using a diamond-shaped cutter or a sharp knife, cut the dough into diamond shapes about 2 inches long. Place them on a baking sheet lined with parchment paper.

  5. Let the shapes dry at room temperature for about 2 hours.

  6. Preheat your oven to 300°F (150°C).

  7. Bake the calissons for 5-7 minutes. They should not brown but just become slightly firm. Remove from the oven and let cool completely.

  8. For the icing, whisk the egg whites until frothy. Gradually add the confectioners' sugar and lemon juice, beating until smooth and glossy.

  9. Dip the top of each calisson into the icing, or spread a thin layer over the top with a knife. Let the icing set for about an hour.

  10. If using, cut rice paper into diamond shapes slightly larger than the calissons and place one under each candy.

  11. Store in an airtight container at room temperature for up to 2 weeks.

Chef's Notes

  • For a twist, try substituting the candied melon with other candied fruits like orange peel or apricot.
  • The orange blossom water is crucial for authentic flavor, but you can use vanilla extract if you can't find it.
  • If the almond paste is too sticky, chill it in the refrigerator for 30 minutes before rolling and cutting.
  • Calissons can be frozen for up to 3 months. Thaw at room temperature before serving.

Nutritional Info

Per calisson (approximate):

  • Calories: 120
  • Protein: 2g
  • Fat: 6g (mostly healthy fats from almonds)
  • Carbohydrates: 15g
  • Fiber: 1g
  • Rich in vitamin E and magnesium from almonds

Serving Suggestions

  • Serve calissons as part of a dessert platter with fresh fruit and a selection of French cheeses.
  • Pair with a sweet dessert wine like Muscat de Beaumes-de-Venise or a cup of lavender tea for a true Provençal experience.
  • Present in small, decorative boxes tied with ribbon for an elegant homemade gift.
  • For a festive touch, arrange calissons in a diamond pattern on a serving tray, alternating with fresh lavender sprigs.