The intense almond flavour comes from almond paste (not almond icing).
This fragrant nut butter is packed with almonds and pepitas, which are both good sources of monounsaturated fats. Almonds are also a good source of vitamin E.
We've tucked dark chocolate–covered almonds inside these toasted coconut treats for a sweet surprise. The coconut should cover the almond completely when shaping the macaroons; otherwise, the chocolate will melt onto the pan.
The bright colour and tart flavour of red currants are harmoniously balanced by slivered almonds and almond flavouring. Half of the currants can be replaced by raspberries, if desired.
Good-quality chocolate and sliced almonds are all you need to make this attractive double-layered bark. For the best nutty flavour, take the time to toast the almonds.
Small plates of almonds greet visitors in Spain. Use fine sea salt for the best flavour.
Give ho-hum breaded chicken a nutty makeover by using flavourful ground almonds instead of bread crumbs
Sweet-tart cranberries are cooked with a hint of orange to make an easy jam-like filling, then sandwiched between layers of crisp almond pastry. Freshly ground almonds are crunchier than the storebought ground variety, so whirl whole nuts in a food processor for the ultimate nutty crust.
