Homemade Calissons: the easy recipe

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AuthorCategoryDifficultyBeginner

Simplified recipe to make with easily available ingredients.

Yields10 Servings
For the cookie
 300 Sugar
For the icing
 120 Powdered sugar
 1 Egg
Directions
1

Preheat the oven to 150°C (300°F). In a heavy-bottomed saucepan, mix the sugar with the almond flour and the jams. If the jams have pieces, blend them beforehand. Cook over low heat, stirring with a wooden spoon until the mixture dries out and pulls away from the sides of the saucepan.

2

Roll out the dough to a thickness of 5 mm by placing it between two sheets of parchment paper to prevent it from sticking. Wait a little for the dough to cool down. Then, cut the shapes into diamonds and place them on parchment paper on a baking tray.

3

Whisk the egg white with the sugar until you obtain a smooth mixture. Coat each piece with this preparation using a small spoon or a brush.

4

To finish, bake and let dry for 5 minutes in the oven. Let cool and store in a metal box.

Ingredients

For the cookie
 300 Sugar
For the icing
 120 Powdered sugar
 1 Egg

Directions

Directions
1

Preheat the oven to 150°C (300°F). In a heavy-bottomed saucepan, mix the sugar with the almond flour and the jams. If the jams have pieces, blend them beforehand. Cook over low heat, stirring with a wooden spoon until the mixture dries out and pulls away from the sides of the saucepan.

2

Roll out the dough to a thickness of 5 mm by placing it between two sheets of parchment paper to prevent it from sticking. Wait a little for the dough to cool down. Then, cut the shapes into diamonds and place them on parchment paper on a baking tray.

3

Whisk the egg white with the sugar until you obtain a smooth mixture. Coat each piece with this preparation using a small spoon or a brush.

4

To finish, bake and let dry for 5 minutes in the oven. Let cool and store in a metal box.

Notes

Homemade Calissons: the easy recipe
  • Nathalie DUVERGER BARROUYERDecember 29, 2018
    Not really calissons It's good, very sweet, but it doesn't taste like calissons because the texture is somewhat similar. Calissons are made with melon jam (among other things), not orange.
  • dominique-z71December 29, 2018
    Easy calissons A bit long to make but the result is nice. My suggestion: I mixed powdered sugar with clementine juice instead of raw egg white and let it dry in the oven at 120° for 5 minutes, then in the turned-off oven with the door slightly open until completely cooled.
  • nadine-t78December 29, 2018
    I found some unleavened bread. I bought wafer paper online; it's also available in other shops. My suggestion: to achieve the right consistency depending on the jam, I had to double the amount of almond powder, but that's normal. However, this year I only had orange jam, and my partner found it too bitter, but I enjoyed it. For the fondant that I also bought online, the water in the double boiler needs to be brought almost to a boil to get a thin layer, and to cut it, I do it like for pâté: I heat my knife in hot water very often.
  • corinne23_jdfDecember 29, 2018
    Homemade candies In terms of taste, they are the best, but unfortunately, I must have missed something somewhere; the dough was so sticky that I couldn't use the cookie cutters, and even by hand, it wasn't easy to shape them... My suggestion: Next time, I will try refrigerating it for 1 hour to let it harden more.
  • ColombaniDecember 29, 2018
    Nougatine Personally, I had nougatine, not the other confection. It's not bad, but it's not the same thing. Perhaps it lacks a few details? Maybe it needs more almonds? Thank you for your help.

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Nutrition Facts

10 servings

Serving size

10

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