Classic Aix Almond and Candied Melon Candies

Be the first to rate

(No Ratings Yet)

Loading...

These elegant boat-shaped confections from Aix-en-Provence combine finely ground almonds with candied melon and a delicate rose-flavored paste, all topped with a glossy royal icing. A traditional holiday and wedding treat in Provence, they offer a chewy, fragrant bite that showcases the region's love for almond-based sweets.

Nutrition Facts

Per serving (estimated)

• 85 kcalCalories
• 3 gFat
• 0.3 gSaturated Fat
• 13 gCarbs
• 0.5 gFiber
• 11 gSugar
• 1.5 gProtein
• 8 mgSodium
• 45 mgPotassium
• 18 mgCalcium
• 0.3 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the almond and melon paste

• 1 1/2 cups (150 g) blanched almonds, very finely ground
• 1 cup (200 g) candied melon or candied fruit, finely chopped
• 3/4 cup (150 g) granulated sugar
• 1 tablespoon honey
• 2 tablespoons rose water or orange blossom water
• 1 teaspoon almond extract
• Powdered sugar, for dusting

For the royal icing topping

• 1 1/2 cups (180 g) powdered sugar, sifted
• 1 large pasteurized egg white
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract

Directions

1. Line a baking sheet with parchment paper and set aside.
2. In a food processor, pulse the blanched almonds until very finely ground, being careful not to over-process them into a butter.
3. Add the chopped candied melon, granulated sugar, honey, rose water, and almond extract; process until the mixture comes together into a smooth, thick, pliable paste.
4. Turn the paste onto a surface dusted with powdered sugar, knead briefly, then roll out between two sheets of parchment paper to about 1/4-inch (6 mm) thickness.
5. Using a sharp knife or a small boat-shaped cutter, cut the paste into traditional calisson shapes about 2 inches long.
6. Place the cut candies on the prepared baking sheet and let them dry uncovered at room temperature for 4 hours or overnight until firm to the touch.
7. While the candies dry, prepare the royal icing by whisking together the sifted powdered sugar, pasteurized egg white, lemon juice, and vanilla until smooth, glossy, and thick enough to coat the back of a spoon.
8. Using a small offset spatula or the back of a teaspoon, spread a thin, even layer of royal icing over the top surface of each dried candy.
9. Return the iced candies to the parchment-lined tray and let them rest at room temperature for 6 to 8 hours, or until the icing is completely set and dry to the touch.
10. Store the finished candies in an airtight container, layered between sheets of parchment paper, for up to 2 weeks.

Cook’s Notes

• Use very finely ground blanched almonds (store-bought almond flour works well) for the smoothest paste.
• Rose water is traditional, but orange blossom water offers a lovely Provençal alternative.
• Pasteurized egg whites are recommended since the royal icing is not cooked.
• The candies must be thoroughly dry before icing, or the royal icing will not adhere properly.
• Stored in an airtight container, these candies keep for up to 2 weeks, and the flavor deepens after a day or two.

You might also like

European

Classic Niçoise Salad

European

Choucroute Garnie Alsatian

European

Lyon-Style Herbed Cheese Spread

European

French Sea Scallop Gratin with White Wine and Gruyère