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Aboukir Almonds



Aboukir Almonds is a candy, a sweet (a type of "petit-four.")

To make Aboukir Almonds, whole almonds are blanched, then roasted, and set aside.

Almond paste is then coloured green or pink, and pressed into a ball or an oval. A hole is pressed into the top of each almond paste ball, and one of the roasted almonds is pushed into each hole.

Each Aboukir Almond is then dipped in a sugar syrup, which sets to form a glaze.



Language Notes

Almonds were produced in the region of Aboukir (Abū Qīr), Egypt, and for a time, Aboukir was the port via which they were exported to Europe.

See also:

Desserts

Aboukir Almonds; Applesauce; Bananas Foster; Belgian Waffles; Bhapa Doi; Cakes; Cassata Gelata; Cassata; Cherries Jubilee; Chiboust Cream; Compote; Cookies; Cream Tea; Crème d'amandes; Crème Plombières; Cumberland Rum Butter; Deep-Fried Foods; Desserts; Doughnuts; Dumplings; Dutch Crunch Topping; French Toast; Halvah; Hard Sauce; Hattit Kit; Ice Cream; Lemon Curd; Manju; Meringue; Mishti Doi; Mochi; Mousse; Pasticcini; Pastry Cream; Pies & Tarts; Pokerounce; Poor Knights of Windsor; Puddings; Semifreddo; Somloi Galuska; Spumoni; Tavuk Gögsü; Timbale Brillat-Savarin; Tiramisù; Tortoni; Vark; Waffles

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Also called:

Amandes Aboukir (French)

Citation

Oulton, Randal. "Aboukir Almonds." CooksInfo.com. Published 06 July 2004; revised 21 November 2007. Web. Accessed 12/12/2017. <http://www.cooksinfo.com/aboukir-almonds>.

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