These rich blondies are flavored with honey, studded with dried cherries, and topped with salty, crunchy Marcona almonds. They'll satisfy fruit and nut lovers alike.
'almond' on Serious Eats
Cinnamon coated candied almonds are the secret ingredient in these extra crunchy chocolate chip biscotti.
Whole limes give a blast of flavor to this moist coconut and almond cake. Billows of sweet white chocolate whipped cream float on top.
If you like Almond Joys, you're going to love this take on the classic magic bar. A chocolate wafer crust is filled with mountains of chocolate chips, coconut, and almonds.
Listed in my grandmother's worn out, handwritten recipe book as "Sweet Story Cake," this sweet and tender cake is a delightful combination of maraschino cherries, almond flavoring, and crunchy nuts.
A healthy helping of citrus zest, lime marmalade, and a dash of white rum make up the tropical trifecta of flavors in this easy, breezy tart. A dead-simple pastry crust and hearty sprinkling of toasted almonds are a toothsome, well-suited contrast.
Here's a toasted coconut ice cream studded with dark chocolate and toasted almonds, crunchy and creamy in equal measure. In other words, like an Almond Joy, but better.
Bridging the gap between summer and fall, Pie's recipe for pear croustade takes a Pithivier-style filling that's gooey and nutty, adding piles of pear slices and wrapping it all in layers of flaky pastry.
Rhubarb pie is a keenly seasonal dessert, memorable for both its flavor and summertime debut. Home Made Summer takes advantage of that with a recipe for a sweetly spiced pie starring the stalk, supported by a cast of nutmeg, cinnamon, orange zest and almond paste.
This is a simple granola, the kind you could actually sprinkle over your yogurt without feeling like you just pulled all 16 handles at the frozen yogurt shop. It's the kind you eat with milk, in a bowl, not carry around as trail mix. And I like it that way.
Brandied peaches are the star of this pie, which also gets a crunchy almond crumb topping.
My bucket list includes a bunch of obvious things—learn how to scuba dive, visit India, eat at Le Bernardin—but also a few stranger ones. Right up there next to Get Drunk and Attend the Westminster Dog Show is Learn How to Keep Bees. Why? Well, primarily because I love honey and secondly, if you don't find bees totally fascinating, I don't think we can be friends.
Ordering at an Italian bakery is not really what you'd call precise. It's a lot of, "I'll have some of those [point] and some of those [point] and um, some of the crescent-y ones, and some of the sprinkled ones. Oh, and the flat ones covered in chocolate."These cookies are very "Italian-bakery" in that way. You wouldn't know what's inside from the look of them, so I'll give you a hint: lots of toasted almonds with a hint of blood orange.
If you like your dessert more custard than cake, try this Lemon and Almond Streamliner cake from Vintage Cakes. Named for the pan it was originally baked in, it's velvety soft and lemony-rich.
Do you remember your first-ever taste of toffee? I remember mine distinctly. It was on visiting day at summer camp, and the toffee was a Heath bar, smuggled in by my father against very strict "no food in bunk" rules. I suppose that the rule was only partially broken, because as soon as it was opened, it was devoured. Such flavors! Such texture! One taste of buttery, nutty, coffee, chocolate, sweet, salty, crunchy goodness and I became an addict.
With delicate notes of sweet-tart lemon and roasted almonds, the real highlight of these muffins is the topping.
One of my favorite tofu dishes is a Chinese dessert, a light, creamy tofu pudding topped with honey, sometimes flavored with bitter almond. I decided to try it as a dairy-free ice cream, swirled with honey and topped with orange zest—not because I have any objection to dairy-based ice creams, but because I wanted a frozen dessert that highlighted the flavor of the tofu itself.
These gem-like cookies are as pretty as they are delicious. The base is a dense butter shortbread. A mix of almond and regular flour gives imparts a bit of nuttiness and creates a satisfying chew.
Does anyone else find it a whole lot easier to get out of bed in the morning if you know there's something good to eat for breakfast? Given that I look at breakfast as a reward for regaining consciousness, it's no surprise that I'd eat cake for breakfast.