A jumble of fruit and nuts cascading over tender frangipane creates quite a picture, and there is flavor to match. Although frangipane sounds fancy, it's a breeze to whiz up in a food processor-simply...
Author: Melissa Roberts
Author: David Lebovitz
Author: Juana Vázquez-Gómez
These Italian sandwich cookies are filled with rich almond flavor from a storebought paste.
Author: Lillian Chou
Author: Andrea Albin
Author: Katie Brown
A quick raspberry sauce adds pastry-shop polish to this lovely and delicious cheesecake. Get the recipe.
Author: Phoebe Lapine
Author: Bon Appétit Test Kitchen
Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.
Author: Andy Baraghani
This is a quick and easy breakfast to have ready to go, after jump-starting your day with a morning workout.
Author: Joe Wicks
Author: Lauren Groveman
Author: Elizabeth Bruber
Braided Almond-Cream Wreath (Kranzkuchen) is an almond-paste and rum-raisin-stuffed sweet wreath. It is glorious: sticky and rich, winey with rum and almond paste, chewy, and flaky all at once. After baking,...
Author: Luisa Weiss
To help prevent the ice cream bars from melting while you are cutting and dipping them, choose a vanilla ice cream that freezes solid. How can you tell? Squeeze the pint in the freezer case to test which...
Author: Claire Saffitz
Author: Ellie Krieger
Author: Sarah Patterson Scott
Author: Mireille Guiliano
Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.
Author: Ana Sortun
Author: Sarah Patterson Scott
Author: Maya Kaimal
Author: Molly Stevens
Author: Jeanne Thiel Kelley
This French-style tart deserves a sophisticated apple. Our top pick is the Braeburn, which is crisp and sweet-tart with a fruity, almost perfumed flavor. It's a perfect match for the delicate almond filling....
Author: Dorie Greenspan