16 traditional calissons from Aix-en-Provence  

The recipe for the Calissons de la Maison Bremond has remained the same since 1830: a crushed mixture of candied melons and almonds from Provence placed on a sheet of unleavened bread and covered with a thin layer of royal icing.

Origin: France.

Ingredients: candied fruit 41% (fruit 54% (melon 96%, orange and lemon peel), glucose-fructose syrup, sugar), almonds 30% (of which 50% almonds from Provence), sugar, glucose syrup, egg white, unleavened bread (potato starch, sunflower oil), natural vanilla and orange blossom flavourings, bitter almond extract.

Average nutritional values for 100g/ml: Energy: 1867 kJ / 445 kcal - Fat: 18g - Of which saturated fatty acids: 1.6g - Carbohydrates: 62g - Of which sugars: 54g - Protein: 7g - Salt: 0.03g.

May contain traces of other nuts.

 Origins of almonds: France (Provence), Spain, Portugal. of melon: France (Provence)