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Calissons d’Aix: photo of the dish
Illustrative photo: Loak14 — CC BY-SA 4.0, Wikimedia Commons
Snacks & baking

Calissons d’Aix

Almond paste with candied melon and orange on a sheet of edible wafer paper, iced with sugar glaze: the sweet treat of Aix-en-Provence.

  • 1 h 10
  • 10 servings
  • Advanced
  • Moderate
  • Provençal

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Ingredients

Ingredients

Royal icing

Nutrition facts

323 kcal per serving

Protein
4.7 g
Carbohydrates
51.2 g
of which sugars
50.4 g
Fat
10.6 g
of which saturated fat
0.8 g
Fiber
2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Finely blend the candied melon and peel with the orgeat syrup.
  2. Add the almond flour and powdered sugar, and heat for 5 minutes over low heat, stirring, to dry out the paste.
  3. Spread it 1 cm (1/2 in) thick on the wafer paper and let dry overnight.
  4. Royal icing: whisk the egg white with the powdered sugar until smooth and spread a thin layer over the paste.
  5. Cut into boat shapes with a cutter and dry for 10 minutes in a 100°C (210°F) oven.

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Original Ecomely recipe.