Homemade calissons - Perfect for special occasions!

French Cuisine

Calissons are a delightful French treat, combining the delicate flavors of almonds, candied citrus, and orange blossom water.

These delicious cookies are a tradition in Aix-en-Provence dating back to 1454, created by the royal confectioner for the wedding of King René and Jeanne de Laval. Talk about a sweet slice of history! Calissons are sweet, slightly chewy, and beautifully glazed—perfect for gifting or indulging with a cup of tea. While they may look fancy, they’re easier to make than you’d think!

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How to make sweet calissons at home

Ingredients (Makes 15–20 Calissons)

For the Calisson Base:

200g icing sugar (1 ¾ cups powdered sugar)
300g almond flour (3 cups)
3 tablespoons orange blossom water
160g candied orange (5.6 oz)
160g candied lemon (5.6 oz)
40g candied ginger (1.4 oz)

For the Royal Icing:

1 egg white
150g icing sugar (1 ¼ cups powdered sugar)

Extras:

2 sheets of rice paper (wafer paper)

Step 1: Prepare the Calisson Dough

Chop the candied orange, lemon, and ginger into small pieces.
Place them in a food processor with the orange blossom water and blend until you get a smooth, sticky paste.
In a separate bowl, mix the almond flour with the icing sugar.
Add the almond-sugar mixture to the fruit paste and blend again until everything is well combined.

Step 2: Shape the Calissons

Line a baking tray with parchment paper and place one sheet of rice paper on top.
Spread the calisson mixture evenly over the rice paper, using a spatula to smooth it out.
Place the second sheet of rice paper over the mixture and gently roll it out to create a uniform layer about 2.5 cm (1 inch) thick.
Let it sit uncovered at room temperature overnight to dry.

Step 3: Cut the Calissons

Carefully lift the firmed-up dough from the tray using a knife to separate the paper from the parchment.
Use a calisson cutter to cut out the signature elongated diamond shapes.
- Don’t have a calisson cutter? No problem! Cut a paper template in the shape of a stylized almond or an elongated eye (about 5 cm / 2 inches long) and use it as a guide to cut around with a sharp knife.
Press firmly to cut through both layers of rice paper at once.

Step 4: Make the Royal Icing

In a bowl, beat the egg white lightly, then gradually mix in the icing sugar until you have a thick, smooth glaze.
Either dip each calisson into the icing or spread it on top using a small spatula.
- Pro tip: Getting the icing perfectly smooth like the ones from expert pâtissiers is tricky, but don’t worry—they’ll taste incredible no matter what!

Step 5: Dry the Icing

Let the calissons dry at room temperature for an hour, OR
Speed things up by placing them in a low oven at 50°C (120°F) for 5 minutes.

Once dry, store them in an airtight tin to keep them fresh.

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Enjoy!

These homemade calissons might not look as picture-perfect as the ones from Provence, but their flavor is pure magic! Perfect for special occasions—or just because.