Calissons with Orange and Cardamom

On dine chez Nanou
Calissons with Orange and Cardamom


A specialty of Provence, these classic French confections are reminiscent of marzipan (since they are made with ground almonds) but with a singular flavor from candied fruit in the paste. Candied melon is the traditional choice, as are candied orange peel and orange flower water, all of which combine to impart a floral quality that gives these decidedly grown-up candies a singular flavor. Wrap them as gifts for the holidays; they will keep for about a month at room temperature.


  • 275 grams ground almonds
  • 200 grams confectioners sugar
  • 200 melon (gramscandied)
  • 25 grams ground cardamom
  • 80 grams candied orange peel
  • 2 tablespoons orange flower water
  • 1 sheet of edible paper
  • 150 grams confectioners sugar
  • 35 grams egg whites


  1. 1Combine confectioners sugar and ground almonds and bake for 30 minutes at 120 degrees Celsius.
  2. 2Cut the candied fruit into small pieces.
  3. 3In a blender, puree the fruit to make a very fine fruit paste.
  4. 4Add the orange blossom water and cardamom.
  5. 5Blend again.
  6. 6Incorporate the almond mixture.
  7. 7Blend for one minute until its smooth and it detaches itself from the walls.
  8. 8On a work surface, place a sheet of parchment paper and place the sheet of edible paper.
  9. 9Form a ball of dough and place i the paper.
  10. 10With a rolling pin, roll out the dough to completely cover the paper.
  11. 11Turn the dough over a clean cloth.
  12. 12With a cookie cutter cut desired shapes out of the dough.
  13. 13Whisk the egg white with a fork, and gradually add confectioners sugar until tick and creamy.
  14. 14Frost each calisson with a spatula or a teaspoon.
  15. 15Bake calissons for about 5 minutes to 120 C.
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