See also Aboukir, a cake made with layers of sponge cake and chestnut cream.
Aboukir almond (French Amandes d'Aboukir) is a French confection or petit four, made by shaping almond paste into small ovals and topping each with a blanched and roasted whole almond.
In Larousse (1961), these are then coated with gum or iced with a hard sugar coating. In more recent recipes, such as Le Petit Larousse du chocolat (2015), variants such as dipping the almond paste ball into into tempered chocolate are presented.
Word origins
From Abu Qir (formerly Aboukir), a town in northwestern Egypt; possibly previously a center of almond production or export?