Amp up your wedding cookies by rolling them in cinnamon sugar.
'almonds' on Serious Eats
The perfect thing to do with less than perfect apricots. The ice cream gets a double dose of almonds: some chopped up into the final scoop, but also some steeped into cream, which adds a deep, nutty flavor to the base.
The Mexican beverage in ice cream form. Refreshing, comforting, creamy—serve this to end your summer taco night or to top that pineapple you just took off the grill.
In this Apricot Almond Pie, the vowel-heavy dynamic duo brings just the right balance of tart and crisp to a dessert that's just itching for a dollop of ice cream.
This almond cake is simple to throw together, involving very few dishes almost no elbow grease. It's a delightfully rich cake with a tender crumb, one that makes for an perfect breakfast or coffee break snack.
These sweet coils are inspired by the traditional Moroccan pastry M'hanncha, or snake cake, in which phyllo pastry is stuffed with a spiced nut mixture. Here, almonds take center stage.
Friands are incredibly simple, easy cakelets that keep well in both baked and unbaked forms. A perfect moist foil for a cup of tea or coffee, they're closely related to financiers and madeleines and are very easy to adapt to any taste.
Crunchy, paper thin, and flavored with orange and almond, Florentines are an Italian-American bakery staple and a perfect spring cookie.
Almond crunchies from The Back in the Day Bakery Cookbook are a cross between biscotti and meringue cookies, flavored with aniseed and cardamom. Thickly whipped eggs give them an addictively crunchy, chewy texture that shatters and melts in your mouth.
This strawberry cheesecake is tall and moist, serving up the middle ground between uber-rich and feather light. A whisper of almond flavoring and a simple almond-flour crust round out the berries' assertive personality, making for a great balance of fruity and nutty.
My rule of the day: It's more fun to eat non pretzel-y things in pretzel-y shapes. Of course these almond butter cookies dipped in dark chocolate taste pretty darn good either way.
Sometimes I want some big, fat, American-style biscotti. These chunky cookies are just the thing, scented with vanilla and packed with tart, chewy cranberries and crunchy, nutty almonds.
These sweet, buttery buns are filled with a tart cherry and almond swirl. They're a nice summer alternative to the more traditional cinnamon-raisin buns.
These picnic-ready bars are like an extra thick shortbread cookie topped with toasted almonds and chunky, sweet blackberry preserves.
The nutty, bitter, roasted flavors of nuts and chocolate bring out all the great depth that quality cherries have to offer in this creamy ice cream with a base of roasted cherries.
I first started reading my mother's dog-eared issues of Gourmet magazine not for the recipes, but for the travel pieces. I still unapologetically devour books that fall under the category "armchair travel," no matter how cliché the image of an urbanite curled up on a rainy day, reading Peter Mayle, may seem.
Alice Medrich, author of Sinfully Easy Delicious Desserts, realizes that the Lizner Torte isn't all about the lattice. She's simplified this Austrian classic by making a rich, almond-based dough that comes together in the food processor and never once necessitates the use of a rolling pin.
Wowza. You guys blew us away with your almond sweets! We loved the love for Bakewell Tart (who knew it was so popular?) and the variety of dishes (a beautiful tiered cake and snackable smoked almonds). Check out the slideshow to see all 17 almondy creations.
I love the combination of salty and sweet flavors. When I take a bite of something like a chocolate-covered pretzel, my head kind of explodes. I momentarily blackout and all I can think is YUM. In fact I blame a bag of salted caramels for why I didn't get the movie Momento.
I remember the first time I had quinoa because it appeared, in all places, in my college dining hall. When I asked a woman who worked there if the quin-o-a was vegetarian (which I was at the time) she laughed in my face.