544 almond recipes

Very light and tasty recipe, a very good breakfast.

A silky tofu cheesecake blending pureed silken tofu with cream cheese on an almond graham cracker crust. Lighter than traditional cheesecake but impossibly creamy after an overnight chill.

Layered bar cookies with an oat-almond-tahini crumb crust and a rich carob filling made from tofu, ricotta, and maple syrup. A wholesome, caffeine-free treat for health-conscious bakers.

Stuffed eggplant Provencale filled with saffron brown rice, tomatoes, red pepper, currants, and sherry. A showpiece vegetarian main course topped with toasted almonds.

Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.

Hawaiian bars with a buttery shortbread crust topped with coconut, dried pineapple, papaya, and macadamia nuts. Tropical cookie bars that freeze beautifully.

Green salad with a bright, oil-free orange juice dressing, blended with lemon, mint, and fennel seed. Tossed with feta, black beans, and crunchy almonds for a light, fat-free citrus salad.

Mu shu-style beef roll-ups in flour tortillas with orange marmalade-salsa glaze, spinach, mushrooms, and sliced almonds. A sweet-heat fusion wrap baked until warm.

Saffron-scented rice loaded with chorizo, pork, squid, and clams, studded with almonds, pine nuts, and artichoke hearts. A Catalan spin on paella that feeds a hungry table of six.

No-bake chocolate nutty bites with cornflakes, hazelnuts, and raisins in a buttery cocoa mixture. Just six ingredients, ready after an hour in the fridge. Great for kids and holiday treat trays.

Curried beef meatballs with almonds and water chestnuts, fried crisp and served in a sweet-and-sour pineapple curry sauce. A crowd-pleasing appetizer for parties.

Beef and straw mushroom stir-fry with broccoli, water chestnuts, and red peppers in a soy-sherry glaze. A crunchy, savory skillet dinner served over rice.

Quick banana muffins ready in 45 minutes with just one bowl and pantry staples. Moist, lightly sweet, and perfect for breakfast on the go or after-school snacking.

Mushrooms and tofu simmered in white wine, tamari, ginger, and sesame oil. A vegan Chinese-French fusion braise to spoon over noodles with toasted almonds on top.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Haselnussmakronen-Hazlenut Macaroons Germany recipe