* As most things //European//, it probably comes from the Middle East.
   * It's basically ground almonds and sugar, but a chemically quite interesting mix of oil and sguar matrices.
   * Sicilian tradition is to shape them into fruits and paint them and Königsberg they torch them.

===French recipe===
   * 150 gr almonds (with maybe one or two bitter almonds thrown in)
   * syrup (cook to 120°)
          * 300 gr sugar
          * 100 gr water
          * 30 gr glucose
    * 30 gr liquidaroma (1:1 syrup, Kirsch, rosewater...)

Coarsely blend almonds, then add syrup while stirring until it has crystallised around the flour. Let cool by spreading on a silicone mat. Add liquid and blend very finely (in a powerful blender, last attempt broke my Nutribullet). I used 15 gr Kirsch and 15 gr 1:1, and the Kirsch flavour was quite pronounced already!

Knead on silikon mat (or baking sheet), then shape (cubes for example, which you can dump in chocolate.

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