1 In a saucepan, combine the almond powder, icing sugar, and orange blossom water. Cook gently for about eight minutes (the mixture should no longer stick to your fingers).
2 Then, blend your mixture at full power with candied melon and candied oranges. You should obtain a fine and relatively firm paste.
3 Place your wafer sheets (or rice paper) on your work surface, place a square frame on top (such as a fruit paste frame), and fill it with your mixture. Smooth the surface with a slightly damp spatula if necessary.
4 Let it rest for 48 hours.
Two days later
5 Beat together the half egg white and icing sugar to obtain a flexible and fairly liquid icing.
6 Pour this "royal icing" over your calisson paste and smooth it with a spatula. Let it rest for an hour.
7 Now, cut your calissons with a cookie cutter (which you need to regularly moisten as the paste is sticky). If you don't have one, cut your confectionery with a very sharp knife, forming diamonds, 2 cm in height and 4 cm in width.
8 Place your calissons on a baking sheet and bake in a preheated oven at 265°F (130°C) for five minutes. This step will harden the glaze, but it should not take on any color.
And there you have it, let them cool and enjoy your calissons from Aix. If you happen to have some left, store them away from moisture and light. Feel free to vary the pleasures by changing the candied fruits used in your preparation (apricots, clementines, etc.).
For more information about calissons from Aix.
Excellente recette déposée par Ivan avec une pensée pour la famille Canteperdrix cliente de notre restaurant qui il y a bien longtemps nous avait fait visiter leur laboratoire de production à Sisteron.
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