Recipe for Calisson d’Aix a Sweet Almond Candy with a Long History (2024)

FAQs

What is the history of calissons d Aix? ›

Its origins date back to the 13th century but it appeared in the 15th century with the emergence of a legend: during the second wedding of King René (Count of Provence) with Jeanne de Laval, known for never smiling, the court pastry chef created this confection especially for the new queen who, after tasting it, became ...

Calissons are a traditional French candy consisting of a smooth, pale yellow, hom*ogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing. They have a texture similar to that of marzipan, but with a fruitier, distinctly melon-like flavour.

calisson {masculine}

lozenge-shaped sweet made of iced marzipan {noun} [ex.]

Cut into bite-sized squares or diamond shapes with a sharp knife. The calisson also freeze well for up to 1 month.

The Wikipedia entry for Aix-en-Provence says that "aix" comes from Aquae Sextiae, or "the waters of Sextius." Around 123 BCE, the Roman Consul Sextius Calvinus named the hot springs associated with that city for himself.

A vintage origin. Calissons have been tickling Provençal taste buds since the 15th century. According to local legend, Roy René's confectioner made this almond-based treat for the king's wedding in 1454.

In the "new world," these small, sugar-coated candies are called "Jordan almonds." In Italy, they are at every important event and are also called "Jordan almonds." Sugar almonds, "Jordan almonds," and trajes are all names for these sweets. "Confetti" is the common name for colored paper towels.

In Italy and other European countries, their name is "confetti". These are sugared almonds but with a spun sugar shell. They are still very popular for weddings, christenings, first communions and other events.

The Calisson is a speciality from Aix-en-Provence made with a mixture of finely ground sweet almonds, candied melon and orange peel, with a thin wafer on the bottom and topped with white icing.

The calissons can be stored in an airtight container at room temperature for up to 2 weeks. Adapted from “Payard Cookies,” by Francois Payard with Anne E. McBride (Houghton Mifflin Harcourt, 2015).

How do you freeze petit fours? ›

You can prepare the petit fours ahead of time by wrapping up the cake before or after you layer it and then freezing it until you're ready to use it. You can freeze this for up to 3 months. Allow the frozen cake to thaw slightly at room temperature before topping it with the white chocolate fondant.

A: If you have only used part of a packet of marzipan and have no immediate use for the left overs, you can tightly wrap the unused marzipan in freezer bags and freeze for up to 6 months. If your packets are unopened you will probably find you don't need to as marzipan naturally has a long shelf life.

The Calisson is a speciality from Aix-en-Provence made with a mixture of finely ground sweet almonds, candied melon and orange peel, with a thin wafer on the bottom and topped with white icing.

Modern-day wine-making Provence was born.

Grape-growing boomed starting in the High Middle Ages. From the 5th to 12th centuries, local abbeys produced wine: Saint-Victor Abbey in Marseille, Saint-Honorat on the Lérins Islands (off the coast of Cannes), Saint-Pons in Nice and Le Thoronet Abbey.

Aix (Aquae Sextiae) was founded in 123 BC by the Roman consul Sextius Calvinus, who gave his name to its springs, following the destruction of the nearby Gallic oppidum at Entremont.

Aix-en-Provence Old Town is the heart of the city. It's a largely pedestrianized area, and best explored on foot. There is a mini-bus called the “Petit Train” that takes visitors to key points in the Old Town.