Calissons

Calissons are a traditional Provençal confection. They are typically shaped like a flattened diamond or a ship's hull, and are made from a paste of candied fruit and almonds, topped with a thin layer of royal icing. The paste is usually flavored with melon and orange peel, though other variations exist. The almonds are blanched and ground, and then mixed with the finely diced candied fruits. This mixture is then pressed into the characteristic calisson shape before being baked and enrobed in the icing.

The origin of calissons is often attributed to the city of Aix-en-Provence, where they have been produced for centuries. Legend suggests they were first created for the marriage of King René of Anjou to Jeanne de Laval in the 15th century. They are a popular treat, especially during Christmas and other festive occasions in France. While Aix-en-Provence remains the most famous center for calisson production, they can be found in specialty food stores and bakeries throughout France and in some international markets. The texture is often described as chewy with a smooth, slightly sweet icing.