Some trace the introduction of calissons to Provence around the mid-15th century at the second wedding of King Rene of Anjou. Others suggest that it was not introduced in its modern form until the 16th century, as this was when almonds became an established crop in Aix-en-Provence
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They have been made in Aix-en-Provence since the 17th century, but the calisson is believed to have its origins in medieval Italy. An early 12th century text written in Medieval Latin used the word 'calisone' to refer to a cake made with almonds and flour.
However you can also make it yourself. The French will make the dough themselves using fresh yeast sold in cubes at the boulangerie (bakery) but you can make it equally as tasty using a more simple dough recipe using active dry yeast.
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It can also be called a Pie Tropezienne and is made from sponge cake with a large amount of cream filling. It can be found in many bakeries in Saint Tropez.
La Tarte Tropfoizienne is also a knowledgeable traditional pastry-maker that offers everyone irresistible gourmet pastries that are unheard of and always unique.
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The sweet itself consists of a smooth, pale yellow paste of candied fruit (most commonly melons and oranges) and ground almonds topped with a thin layer of royal icing. The ultimate sugar hit!
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The two, four and six dies don't have any petals because they don't have a center rose. The three die has two petals around the center rose, while the five die has four petals around the center rose.
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