Traditional Calissons Recipe
A traditional Provençal confection, these calissons blend almonds and fruit paste into a beloved treat.
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Instructions
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Soak melon and orange peel in almond liqueur and orange flower water overnight, then drain.
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Line oval candy molds with plastic wrap.
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Cream egg yolks, granulated sugar, and ground almonds in a bowl.
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In a separate bowl, beat heavy cream until soft peaks form.
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Fold whipped cream and soaked fruits into the egg mixture.
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Fill candy molds with the batter and freeze for a few hours until firm.
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Remove calissons from molds.
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Roll each calisson in confectioners sugar before serving, if desired.
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For storage, wrap calissons in greaseproof paper and store in an airtight tin.