6 unleavened sheets, essential for the making of calissons and macaroons.  The calisson, specialty of Aix-en-Provence, in the south of France, is a confectionery made of a fine paste of melon confit and almonds ground together, topped with royal ice cream and placed on a background of unleavened bread. For calissons, the unleavened leaf should be placed on the baking sheet before pouring the preparation. It is also with these leaves, also called host paper, that you can cut out and create the matzo decorations to have on a pastry. These leaves are made like cereal bread, but not lifted (not inflated by the effect of yeast). Cut out your unleavened sheets to the desired dimensions using a pair of food scissors. Ingredients: potato starch, water. May contain traces of cereals, lais, soya and derivatives. Keep away from light and moisture after opening. Size: 210 x 297 mm, thickness: 0.3 mm.