Exquisite Calissons d'Aix en Provence
Exquisite Calissons d'Aix en Provence are traditional French confections that capture the essence of Southern France. These delightful treats are made with ground almonds, candied fruits, and a touch of orange blossom water, creating a symphony of floral and fruity notes. Perfect for festive celebrations, their unique texture and historical charm make them a standout dessert.
Discover the splendid world of French confections with Calissons d'Aix en Provence, a traditional sweet treat that encapsulates the essence of Southern France. Made with ground almonds, candied fruits, and a hint of orange blossom, these unique confections offer a delightful symphony of flavors and textures. Let the floral and fruity notes elevate your festive celebrations with this historical and charming pastry.
Ingredients
š° 140g ground almonds
š 100g candied melon
š 50g candied orange peel
š 30g candied lemon peel
š 150g powdered sugar
šø 1 tablespoon orange blossom water
š¬ Royal icing (optional for decoration)
Instructions
1- Prepare the Ingredients:
- Finely chop the candied melon, orange peel, and lemon peel
- Combine them in a food processor, pulsing until you have a smooth paste
2- Make the Marzipan:
- In a large mixing bowl, combine the ground almonds and powdered sugar. Mix thoroughly
- Add the candied fruit paste and orange blossom water to the dry mix
- Knead until you achieve a smooth, pliable dough
3- Shape the Calissons:
- Roll out the marzipan mixture on a sheet of parchment paper to about 1cm thick
- Using a calisson or diamond-shaped cutter, carefully cut out the shapes and place them on a baking sheet lined with parchment paper
4- Dry the Calissons:
- Allow the calissons to air dry for a few hours or overnight
- This helps the flavors meld beautifully
5- Decorate (Optional):
- Prepare royal icing by mixing powdered sugar with lemon juice until you reach a thick, spreadable consistency
- Spread a thin layer of icing on the top of each calisson and let it set until dry
Prep Time: 30 minutes
Dry Time: Several hours or overnight
Total Time: 3.5-4.5 hours
Servings: Approximately 20 pieces
Cooking Tips
- Ensure the marzipan does not stick by dusting your work surface with a little powdered sugar
- Allow the calissons sufficient time to dry; this improves the texture and taste
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Exquisite Calissons d'Aix en Provence
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