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Almond Muffins with Gooey Fig Center

Author: Melissa Perello

Almond and Chocolate Chunk Biscotti

Author: David Lebovitz

Saffron Quinoa with Dried Cherries and Almonds

Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color....

Author: Louisa Shafia

Spiced Praline Meringues

These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately, their use as both decoration and edible treat...

Author: Yotam Ottolenghi

Almond Butter Crunch

This toffee candy is filled with almonds and covered with chocolate.

Author: Land O'Lakes

Chocolate Almond Pie

Author: Lauren Groveman

Almond Sablé Dough

Author: Karen DeMasco

Spiced Cranberry Bundt Cake

Author: Dorie Greenspan

Creamy Cilantro and Almond Soup

Author: Juana Vázquez-Gómez

Apple Galettes with Caramel Sauce

Author: Traci Des Jardins

Strawberry, Almond, and Pea Salad

Author: Yvette Van Boven

Crunchy Chicken Salad

Author: Pam Rupp

Manchego Quince Paste Napoleons

Author: Shelley Wiseman

Norwegian Baked Prune Custard

Author: Nika Standen Hazelton

Potato Chip Crusted Magic Bars

Whether you call them magic bars or seven-layer (or sometimes five-layer) cookies, you probably know these treats. Chunky bits-like chocolate chips, nuts, and coconut-get layered over sticky condensed...

Author: Kristin Donnelly

Pears with Almond Cream

Author: Ellie Krieger

Apple Frangipane Galette

Author: David Lebovitz

Granola Bark

This bark recipe, packed with flax, chia, and sesame seeds, almonds and coconut, lands somewhere in between granola bars the snack and granola the cereal.

Author: Elisabeth Prueitt

Almond Praline Semifreddo with Grappa Poached Apricots

Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline. This semifreddo (Italian for "half-cold")...

Author: Ruth Cousineau