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CalissonsCalissons: Calissons are a traditional French candy consisting of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing. Calissons have a texture not unlike that of marzipan, but with a fruitier, distinctly melon-like flavor. Calissons are often almond-shaped and are typically about two inches in length.  Ideally calissons are oval shaped (like almonds) but you can cut them into whatever shape you like.


(serves 4-6):

For Calisson Paste:

  • 2/3 cup candied melon
  • 1/4 cup candied orange peel
  • 4 or 5 drops orange blossom water
  • 2 cups almond meal
  • 1 1/2 tbsp honey
  • 1/2 cup superfine sugar
  • 3 tbsp water
  • 1 sheet of wafer paper
  • 1 sheet of parchment paper

For Icing:

  • 1 egg white
  • 1 cup confectioners’ sugar


  • Add the candied fruits and orange blossom water to a food processor and process to combine.
  • Add in the almond meal and honey and pulse to incorporate in a homogenous mixture.
  • Heat the saucepan on medium heat.
  • Combine the superfine sugar and water and cook over medium-high heat until the syrup registers 250° F on a candy thermometer.
  • Pour the hot sugar syrup into the food processor and process for about 2 minutes, until the mixture forms a smooth paste.
  • Turn the paste out onto the sheet of wafer paper.
  • Cover with a sheet of parchment paper and then roll out the paste with a rolling pin to a thickness of 1/2 inch.
  • Remove the parchment and allow the paste to dry overnight at room temperature.
  • In a medium bowl, whisk together the egg white and confectioners’ sugar until opaque and shiny.
  • The royal icing should be light, fluffy, and slightly stiff. If too thin, add more confectioners’ sugar; if too thick, add more egg white to achieve the correct consistency.
  • Use an offset spatula to spread a 1/16-inch thick layer of Royal Icing on top of the rolled almond paste.
  • Place this in the freezer uncovered until the Royal Icing sets, takes about 30 minutes.
  • Use a sharp chef’s knife coated with vegetable cooking spray to cut the Caillison into desired shapes.
  • Calissons are ready to be served.
  • Calissons are most often served after dessert.


  • Calissons can be stored in an airtight container for up to 1 month.

If you have any queries regarding the Calissons recipe, please leave a comment.

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