Almond Recipes

Apricot almond quickbread with toasted almonds, dried apricots, and a hint of almond extract. A tender, no-yeast loaf that mixes up fast and fills the kitchen with a warm, nutty fragrance.

Sorrel-chive pesto with fresh sorrel, chives, pine nuts, shallots, orange zest, and olive oil blended into a tangy herb paste. A no-cheese pesto variation that stores for months.

Teem gok: deep-fried wonton cookies filled with dried fruit, coconut, almonds, and brown sugar. Crispy Chinese dessert wontons golden-fried in minutes.

Creamy apple almond crunch bread: quick bread with hidden cream cheese-apple filling, almond crunch top, and an apple jelly glaze. Coffee-shop loaf at home.

Linda's fruitcake: brandy-soaked dates, citrus peel, raisins, almonds, and cherries folded into a spiced batter with a pineapple jam layer. Wrapped in brandy-soaked cheesecloth to age.

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

Buttery shortbread triangles studded with toffee brickle chips that melt into caramel pockets. Elegant one-pan bars with four flavor variations.

Amaretto cheesecake cookies with a brown sugar shortbread crust, cream cheese filling spiked with amaretto, and an almond crumble topping. Cut into squares.

Savory rice pilaf with toasted almonds, diced dried apricots, and a hint of ginger for a side dish that pairs beautifully with roasted meats.

Almond dumplings for soup are tender, savory egg-based dumplings flavored with minced almonds and parsley. Dropped into hot broth or soup for the last 10 minutes for an old-fashioned European soup garnish.

Packed with almonds, these glazed almond cookie slices make a great snack.

I always do them, not only at Chrsitmas, sometimes I change some kinds of nuts, or use blueberries or strawberries, all go well!

Traditional Sicilian fruit-filled pastries stuffed with figs, dates, chocolate chips, nuts, and warm spices, glazed with a lemon icing. A holiday cookie tray showstopper.

Crunchy twice-baked biscotti packed with roasted almonds and hazelnuts, scented with vanilla, anise, and almond extract. A big-batch Italian cookie that keeps for weeks and begs to be dunked.

Fresh pineapple pie with dried apricots, macadamia nuts, and a splash of rum in a flaky double crust. A tropical twist on classic fruit pie with Hawaiian accents.

A quick chicken and brown rice casserole with green peas, toasted almonds, and a creamy soy-mayo binding. Mix, bake, and eat in 30 minutes. A great way to use leftover chicken and rice.