Most of the world’s supply of Calissons – a unique almond paste candy – comes from Aix en Provence. Most visitors to Aix come away with a penchant for the distinctive candy. They’re hard to find, but taking the time to make them from scratch is worth the effort.
Cook’s note: This recipe uses raw eggs. Children, elderly people, pregnant women, and anyone with a suppressed immune system should avoid this food.
Prep Time: 1 minute
Total Time: 1 minute
- 2 ounces crystallized melon, diced
- 1 ounce candied orange peel, diced
- 3 tablespoons almond liqueur
- 3 tablespoons orange flower water
- 2 egg yolks
- 4 ounces fine granulated sugar
- 3 ounces ground almonds
- 10 ounces heavy cream
- Confectioners’ sugar
Soak the melon and orange peel in the almond liqueur and orange flour water overnight, and then drain. Discard the soaking liquid.
Line a tray of oval-shaped candy molds with plastic wrap and set aside. Cream the egg yolks, 4 oz sugar, and ground almonds. In a separate bowl, beat the heavy cream until soft peaks form. Gently fold the whipped cream and plumped fruits into the egg mixture.
Fill candy molds with the nougat batter and freeze until the candies are firm. Roll them in the confectioners’ sugar, if desired, before serving.
This calissons recipe makes approximately 12 servings.