French madeleines, the delicious shell-like tea-cakes, are an impressive dessert that also happens to be very easy to make. They're often flavored with vanilla bean or citrus, such as lemon or orange, but in this recipe, the buttery flavor of the madeleines is paired with the slightly bitter taste of almond extract and a sweet apricot glaze. Vanilla is added for a touch of warmth, while the brown butter in the batter gives the madeleines a rich, complex flavor.
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Coated in an addictive glaze that's flavored with smoked paprika, these roasted almonds will be a hit at any gathering.
A lightly-spiked take on the classic Almond Joy candy bar in milkshake form. Toasted coconut flakes and rich coconut cream add tropical flavor, while amaretto liqueur adds sweetness and a little bit of booze.
This dessert was developed for Tonia George's young daughter, who was diagnosed with Celiac disease. Not wanting to exclude her from enjoying sweets, The Ginger & White Cookbook author came up with this Middle Eastern-inspired loaf cake heavily flavored with pistachios and lemon. It's a crumbly take on pound cake, made super-sweet with the addition of a sugar and rosewater syrup.
A "tray bake" sounds like a peculiar thing, but it merely references a sweet dish baked in a rectangular container, cut into pieces—we're talking everything from brownies to fruit bars to sheet cakes. This iteration from The Ginger & White Cookbook may look to be a standard orange sponge, but that's far from the case: Ground almonds and egg form the base of the cake, with a flavorful orange purée folded into the mix.
Roasted fennel bulb, raw fennel fronds, toasted almonds, olive oil, and garlic are the starts of this flavorful pesto variation. It's good on...well, just about everything.
Big, juicy strawberries and crunchy almonds will trick you into thinking this baked oatmeal is more dessert than breakfast.
Almonds, garlic, and plenty of olive oil join together to create this rich, silky soup that is traditionally garnished with sweet green grapes.
This simple, insanely addictive dessert is made by filling puff pastry with homemade frangipane (an easy buttery almond paste), then cooking it on a hot waffle iron until crisp, flaky, and utterly delicious.
Mexican-style horchata made with rice and almonds gets a southeast Asian-style lift from bright lemongrass and ginger.
Mexican-style horchata made with rice and almonds gets an infusion of fresh strawberries for a fruity, pastel-hued beverage.
These rich blondies are flavored with honey, studded with dried cherries, and topped with salty, crunchy Marcona almonds. They'll satisfy fruit and nut lovers alike.
If you're looking for an extra crunchy biscotti with updated flavors, give this chocolate chip and candied almond version a try.
Cacao nib-infused almond milk tastes great served frothy and chilled or heated up for an extra-special hot chocolate.
A base of croissant dough is filled with coconut, almonds, and cake crumbs, then garnished with more sliced almonds. It's an impressive-looking pastry that really isn't that hard to master.
If you like Almond Joys, you're going to love this take on the classic magic bar. A chocolate wafer crust is filled with mountains of chocolate chips, coconut, and almonds.
White chocolate, cherries, and almonds make these dessert-worthy biscotti.
This retro layer cake is dotted with Maraschino cherries and chopped almonds.
Originally, this chicken and rice dish, with its mix of cinnamon and almonds, reminded me of Morocco, which isn't such a bad place to be. But then I realized that the spices are just as comfortable in India. In the end, I decided that as long it tasted good I would let the dish remain a bit ambiguous.
Sweet, snack-like foods are not usually my pick for breakfast. I'm less likely to grab a muffin or slice of coffee cake than I am to slurp down a bowl of oatmeal. Still, slightly sweet baked goods like Megan Gordon's blueberry breakfast bars in her new cookbook, Whole-Grain Mornings, could find a place in my breakfast routine if I need a quick grab-and-go meal.