952 almond recipes

Romesco-style roasted pepper dip made with broiled red and yellow bell peppers, roasted garlic, almonds, and sherry vinegar. A low-fat vegetarian appetizer with a striking two-tone presentation.

Malai Murgh: whole chicken simmered in milk, layered with butter-fried almonds, raisins, and onions, then baked in a rich egg yolk and cream custard. A Mughlai classic.

Traditional Austrian Ischli cookies with ground almonds, sandwiched with raspberry jam and topped with mocha chocolate icing. A classic European holiday cookie worth the overnight chill.

Rugelach four ways: a single cream cheese pastry dough turned into raspberry-almond crescents, layered chocolate-pecan squares, apricot pockets and honey-pecan triangles. Holiday cookie tray showstopper.

No-bake chocolate Grand Marnier truffles made with ground chocolate wafers, almonds, and orange liqueur, rolled in powdered sugar. Elegant, boozy, and better after aging a week.

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.

Italian chocolate nut cookies (mostaccioli) are dense, spiced cocoa cookies with chopped almonds and raisins on whole wheat flour. A traditional Calabrian holiday cookie with deep chocolate-clove flavor.

Green and wax bean salad with celery, dill, slivered almonds, and croutons in a creamy onion dressing. No-cook side dish ready in 10 minutes.

Strawberry lemon trifle layered with homemade genoise cake, lemon curd filling, kirsch-soaked strawberries, toasted almonds, and whipped cream.

No-bake fruit and nut bars with dates, apricots, toasted almonds, and corn cereal in a brown sugar caramel. Chewy, crunchy, and ready in 40 minutes.

Yemenite haroset with dates, figs, raisins, walnuts, and almonds blended with sweet wine, cumin, cardamom, and cinnamon. A richly spiced Passover tradition from Yemen.

Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

Indian-style deep-fried pastries stuffed with a sweet filling of toasted coconut, cream of wheat, almonds, raisins, and cardamom. Crispy golden shells, fragrant spiced filling. Makes 1 dozen.

Classic French currant tart with a vanilla butter pastry shell, silky pastry cream, fresh red currants, and a kirsch-currant jelly glaze edged with toasted almonds.