Recipe of Calisson de Provence

For 6 persons

Preparation time: 1h30

Cooking time: 5min


  • 250g of almond powder
  • 250g icing sugar
  • 2 tablespoons orange blossom water
  • 500g of candied melon from La Maison du Fruit Confit
  • 50g of candied orange from la Maison du Fruit Confit
  • Some sheets of matzo paper
  • 1/2 egg white
  • 150g icing sugar


  1. Pour the almond powder into a saucepan, add 250g icing sugar and orange blossom water and cook over low heat, mixing until the mixture is dry and not sticky.
  2. Cut the candied fruit into pieces then mix finely and lengthily with the marzipan until a homogeneous texture is obtained.
  3. Spread the sheets of matzo paper on a baking sheet and put a metal frame 1cm high, pour the preparation and smooth with a spatula. Let stand 48h in a cool and dry place. 
  4. Then mix 150g of icing sugar and the half egg white and pour this "royal glaze" on the dough, smooth with a spatula and let dry 1h. 
  5. Cut the calissons with a cookie cutter or a diamond knife. Place on a baking sheet and put 5min in the oven preheated to 130 ° C so that the glaze hardens without coloring.
  6. Let it cool before serving, Keep the calissons away from moisture and air.