Calisson from Aix (sweet almond candy)
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 20
This recipe was given to Nutmeg by her lovely friend Ghyslaine, who has tried and perfected it over the years. This is her version of the traditional candy. The Feuille d’hostie or unleavened host paper, is readily available in France. In other countries, you need to go to specialty cooking stores or Amazon (gourmet food section) for wafer paper.
  • 1¾ Cups (400 grams) Almond Powder
  • 1 Cup (250 grams) Dried Apricots
  • ⅓ Cup (80 grams) Icing Sugar
  • 4 Tablespoons Apricot Jam, gently heated so it is in a liquid format
  • 1-2 Sheets Wafer Paper or Unleavened Host Sheets (Feuille d’hostie)
  • 1 Large Egg White
  • ⅞ Cup (200 grams) Icing sugar, passed through a sieve
  1. In a food processor, chop the dried apricots into small pieces
  2. Add the almond powder and icing sugar
  3. Mix until well-blended, about 3 minutes on a low speed
  4. On a sheet of wax paper spread out the apricot-almond paste to about 2 cm in height
  5. With a roller brush lightly spread the juice from the apricot jam
  6. Then paste a sheet of the wafer paper to the dough
  7. Turn over and allow to dry for one hour
  8. During that time make the icing
  9. Blend the egg white and the icing sugar until smooth
  10. Ice the top of the candy, as you would a cake
  11. Allow to dry for 30 minutes
  12. Cut into diamond shapes
Recipe by Ginger and Nutmeg at