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.
Ground almonds give these cupcakes a rich flavour and a nice moist crumb.
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.
Smoked paprika adds magic to both blanched and unblanched almonds. You can use substitutes, such as sweet or hot paprika, ground cumin or curry powder.
Give ho-hum breaded chicken a nutty makeover by using flavourful ground almonds instead of bread crumbs
Cherries and almonds are a natural pairing, but you can also try dried cranberries, blueberries or chopped dried apricots.
These galettes are a hybrid between a plum Danish and an almond croissant. They get their unique taste from the almond-flavoured marzipan; look for it in the baking aisle of the grocery store.
