Whether they’re used whole, ground into flour, or blended with sugar into a smooth, dense paste, almonds are a versatile ingredient in cake, cookie, and pastry recipes from all over the globe.
Toasted Almond Biscotti
Crunchy, crumbly twice-baked cookies studded with almonds are the perfect complement to a cup of coffee or glass of vin santo.
Almond & Marzipan Roulade
Chef Erez Komarovsky’s buttery almond dessert, swirled through with marzipan and toasted nuts, also makes a fine breakfast or afternoon snack.
You can substitute the apricots in this juicy tart for plums, peaches, or even berries.
Chocolate-Almond Cookies (Strazzate)
These traditional crumbly cookies from the Basilicata region of Italy are flavored with Strega, an Italian herbal liqueur, but Galliano, which can be found in most liquor stores, is a fine substitute.
Almond pastry filling in place of the almond paste typically used to make these cookies results in a lighter, moister cookie.