calisson us

A claim to fame of Aix-en-Provence, calisson is precious stone molded desserts made with almonds and sugar coated melons, canvassed in icing. The custom of consolidating almonds and sugar coated organic products dates right back to Greek and Roman occasions, while a few writings from the twelfth century notice Italian priests who made cakes from almonds.

As almonds got significant in the city of Aix-en-Provence, they were joined with Cavaillon melon to make the acclaimed calissons. There is likewise a fascinating story about their innovation, occurring at the wedding dining experience of King René of Anjou in 1454.

During the celebrations, the lady of the hour was feeling awful, so the head cook searched for an approach to brighten her up. He made a sweet treat out of almonds and sweetened leafy foods the lady of the hour's grin,

while all of us got the scrumptious calissons.

If you enjoy a more prominent fruit blossom taste, we recommend Trois Abeilles' selections. If you prefer a subtler flavor that is more rounded out, Maffren Calissons has been been making these candies with the same recipe since the 1950s.