Introduction
Calisson is a traditional French confection from the city of Aix-en-Provence. It is made from almonds, candied orange peel, and melon, and typically coated in a thin layer of royal icing. The recipe dates back to the 14th century, and the name is derived from the Provençal word for quince, which was originally used in the confection.
Ingredients
– 200g ground almonds
– 100g candied orange peel
– 100g melon
– Royal icing
Method
1. Preheat the oven to 180°C.
2. Mix together the ground almonds, candied orange peel, and melon.
3. Spread the mixture onto a baking tray and bake for 10-15 minutes, or until golden brown.
4. Allow to cool completely before coating in royal icing.
Potential changes & improvements
– You could try using different fruits in the filling, such as apricots or peaches.
– If you don’t have royal icing, you could use a simple icing sugar and water mixture.
What other food it works well with
– Calisson pairs well with a glass of chilled white wine or Champagne.
Common Mistakes
– Not allowing the filling to cool completely before coating in royal icing can cause the icing to melt and run.
Nutritional Information
– Ground almonds: high in protein, vitamin E, and magnesium.
– Candied orange peel: a good source of dietary fiber.
– Melon: a good source of vitamins C and A.
Allergens
– Almonds
– Orange peel