Calissons d’Aix

Provence produces the sweetest almonds in Europe and Aix is the un-challenged almond capital of Provence. Its calissons have been awarded an Appellation Contrôlée (like fine wine) for their quality. Popularized commercially between 1830-1860, when the confectioners and pastry-makers of Aix first began to be known all over France, they are made with a proportion of 40% blanched almonds, pounded and slow-baked with 60% glace melons and fruit syrup. For this blending process special machines a