New Orleans Style Calisson

Ingredients

In this New Orleans adaptation of Calisson, the traditional French confection is infused with the bold flavors of Creole cuisine. The addition of Creole spices like cinnamon, nutmeg, and cayenne pepper adds a unique warmth and complexity to the candy. The traditional candied fruit toppings are replaced with a combination of pecans, dried cranberries, and candied orange peel, giving the Calisson a tangy and textural twist. We alse have the original recipe for Calisson, so you can check it out.

• 2 cups (240g) almond flour 2 cups (240g) almond flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper 1/8 teaspoon cayenne pepper
• 1 tablespoon orange blossom water 1 tablespoon orange blossom water
• 1/2 cup (60g) powdered sugar, for dusting 1/2 cup (60g) powdered sugar, for dusting
• 1/4 cup (30g) chopped pecans 1/4 cup (30g) chopped pecans
• 1/4 cup (30g) dried cranberries 1/4 cup (30g) dried cranberries
• 1/4 cup (30g) candied orange peel 1/4 cup (30g) candied orange peel

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 20g, 17g
• Protein: 4g
• Fiber: 2g
• Salt: 0.01g

Preparation

1. 1.
   In a mixing bowl, combine the almond flour, granulated sugar, cinnamon, nutmeg, and cayenne pepper.
2. 2.
   Add the orange blossom water to the dry ingredients and mix until a smooth paste forms.
3. 3.
   Shape the almond paste into small oval shapes, resembling almonds.
4. 4.
   Place the shaped Calissons on a baking sheet lined with parchment paper and refrigerate for 1 hour to firm up.
5. 5.
   In a separate bowl, combine the powdered sugar, chopped pecans, dried cranberries, and candied orange peel.
6. 6.
   Remove the Calissons from the refrigerator and gently press the nut and fruit mixture onto the top of each candy.
7. 7.
   Dust the Calissons with powdered sugar for a final touch.
8. 8.
   Allow the Calissons to set at room temperature for at least 2 hours before serving.

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour for a smooth texture in the Calissons.
• Orange blossom water — Use a high-quality orange blossom water to enhance the flavor of the candy.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper according to your preference.
• Experiment with different combinations of dried fruits and nuts for a personalized twist.
• Store the Calissons in an airtight container to maintain their freshness.

Serving advice

Serve the New Orleans Style Calissons as a sweet treat after a Creole-inspired meal or as a delightful addition to a dessert platter. They pair wonderfully with a cup of strong coffee or a glass of sweet tea.

Presentation advice

Arrange the Calissons on a decorative platter, dusted with an extra sprinkle of powdered sugar. Garnish with fresh mint leaves for a pop of color.