Calissons or "Kalissounets"

Laurence Roche, beekeeper in Vachères, shares her recipe for calissons – that she renames “kalissounets” – with us. After gingerbread, it’s another use for Provence honey. A delight!
By Laurence Roche


1  In a saucepan, melt together the almond powder, the sugar, glucose, and honey.

2  Remove the saucepan from the heat and add the candied melon cut into pieces.

3  Work the mixture until it is smooth.

4  Prepare the icing by beating the egg white and the sugar until the mixture is runny and supple.

5  Place the sheet of rice paper on your workbench.

6  Cover it with the just warm paste, then pour the royal icing over the surface.

7  Leave the icing to set for approximately an hour.

8  Cut the “kalissounet” in strips with a sharp knife.

9  Store in a cool place.

250g candied melon from Apt
400g ground almonds (white)
125g sugar
80g glucose
50g lavender honey
For the royal icing
30g icing sugar
1 egg white
1 sheet of rice (wafer) paper
Hameau de Pichovet
Campagne Pichovet
Michèle AURAN
T 04 92 73 33 48

Laurence Roche's homemade calisson recipe
Photography Melody Kandyoti

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