Type what you have

Ingredients

• ✓ almond
• lemon juice
• apple
• honey

Instructions

1. 1 Fill a medium bowl with water and add lemon juice.
2. 2 Create the gums: With a paring knife, cut about ½ inch in from one edge of each apple quarter down towards the core; stop about ½ inch from the bottom and don't cut all the way through. Turn the apple quarter and repeat on the other side, until the two cuts meet. Pull out center section and discard or reserve for another use. Repeat with remaining apples. Dip in lemon-water to prevent browning.
3. 3 Add the teeth: Make little holes along one gum line with the tip of a knife, getting as close as you can to the edge. Push an almond slice into each hole. Flip apples over and make holes in the opposite gum lines, in between the top teeth.
4. 4 Arrange on a platter and drizzle honey over top.

By John Mitzewich

Ingredients

• ✓ almond
• butter
• saltine cracker
• sugar
• semisweet chocolate chip

Instructions

1. 1 Melt butter in a small saucepan over medium heat, about 5 minutes. Add sugar and stir.
2. 2 Line a baking sheet with aluminum foil. Spread crackers on the prepared baking sheet. Pour the butter mixture over the top of the crackers. Sprinkle chocolate chips and almonds evenly on top.
3. 3 Freeze until the crackers are brittle enough to break apart, 30 to 45 minutes.

By Natalie Herr

Ingredients

• ✓ almond
• brownie mix
• caramel dessert topping
• semi-sweet chocolate chunk
• parchment paper

Instructions

1. 1 Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.
2. 2 Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter.
3. 3 Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.
4. 4 Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.

By Reynolds KitchensR

Ingredients

• ✓ almond
• banana
• watermelon
• mango
• strawberry
• hemp seed

Instructions

1. 1 Place banana in a high-powered blender; add watermelon, mango, strawberries, almonds, and hemp seeds. Blend until mixture is smooth and creamy.

By Jason Love

Ingredients

• ✓ almond
• sugar
• corn syrup
• butter
• cocoa powder
• salt
• popcorn

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C).
2. 2 Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. Place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. Stir until all the popcorn and almonds are coated. Spread the chocolate popcorn out onto several large baking sheets in a single layer.
3. 3 Bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. Allow to cool on the sheet, then transfer into sealed containers.

By jsb021

Ingredients

• ✓ almond
• microwave popcorn
• corn cereal puff
• corn chip
• pretzel stick
• vanilla confectioners' coating

Instructions

1. 1 Cover a large flat surface with waxed paper. In a large bowl, stir together the popcorn, cereal, corn chips, almonds, and pretzels.
2. 2 Melt the confectioners' coating in a glass bowl in the microwave for 1 minute. Continue to cook at 30 second intervals, stirring between each one, until the coating is smooth.
3. 3 Pour melted coating over the cereal mixture. It's best to use a large metal spoon, and pour 1 or 2 spoonfuls at a time then mix to ensure even distribution. (A second person can be useful here - one to pour, one to mix.) Once everything is coated, spread the mixture out onto waxed paper in a thin layer. Let stand for about 1/2 hour, or until coating is dry. Transfer to a bowl to serve, or store in an airtight container.

By Dani

Ingredients

• ✓ almond
• popcorn
• chocolate candy-coated egg
• coconut
• white chocolate chip
• butter
• almond extract
• salt

Instructions

1. 1 Line a baking sheet with parchment paper. Set aside.
2. 2 Place popcorn, chocolate eggs, coconut, and almonds together in a large bowl. Toss to combine.
3. 3 Pour white chocolate chips into a small microwave-safe bowl. Microwave until chocolate is melted, stirring every 30 seconds, about 2 minutes. Stir in butter and almond extract until fully melted and incorporated.
4. 4 Pour melted chocolate mixture over popcorn mixture and toss to thoroughly coat. Sprinkle in salt; stir. Pour mixture onto the prepared baking sheet. Adjust salt to taste.
5. 5 Let popcorn cool and harden before serving.

By Kim

Ingredients

• ✓ almond
• biscuit baking mix
• white sugar
• orange zest
• orange juice
• egg
• vegetable oil
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. 2 In a large bowl, stir together baking mix, sugar and orange zest. Add orange juice, egg and vegetable oil; stir to combine. Fold in almonds and raisins. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

By Sara

Ingredients

• ✓ almond
• greek yogurt
• maple syrup
• vanilla extract
• blueberry
• cacao nib

Instructions

1. 1 Line two 9-inch rimmed baking sheets with parchment paper.
2. 2 Whisk together yogurt, maple syrup, and vanilla extract. Divide mixture between the 2 baking sheets and spread out using a spatula until about 1/4-inch thick. Scatter sliced almonds, dried blueberries, and cacao nibs evenly over each baking sheet.
3. 3 Place baking sheets in the freezer for at least 3 hours, or overnight. Remove from freezer and roughly break or slice into about 2 dozen pieces.

By mumofsix

Ingredients

• ✓ almond
• all-purpose flour
• butter
• white sugar
• fruit preserves
• chocolate chip
• honey
• butter
• oat

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
2. 2 Mix flour, 1/2 cup butter, and sugar together until combined. Spread over the bottom of the prepared pan.
3. 3 Bake in the preheated oven until light golden brown, 15 to 20 minutes.
4. 4 Mix preserves and chocolate chips in a bowl.
5. 5 Combine honey and 2 tablespoons butter in a saucepan over medium heat; cook and stir until melted. Stir in oats and almonds.
6. 6 Spread preserve mixture on top of the partially baked crust, then top with the oat mixture. Bake until lightly browned, 15 to 20 minutes. Let cool before cutting into bars.

By Lauri

Ingredients

• ✓ almond
• water
• brown sugar
• active dry yeast
• cream cheese
• milk
• vegetable oil
• honey
• salt
• all-purpose flour
• whole wheat flour

Instructions

1. 1 Mix warm water, brown sugar, and yeast in a large mixing bowl; stir well. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Grease a separate large bowl and set aside.
2. 2 Stir whipped cream cheese, almonds, milk, vegetable oil, honey, and salt into the yeast mixture. Transfer to a blender; blend until creamy and smooth.
3. 3 Slowly stir all-purpose flour and cream cheese mixture together in a large bowl; add whole-wheat flour. Stir to make a smooth dough.
4. 4 Turn dough onto a floured surface; knead until smooth and springy, about 8 minutes. Place dough in the greased bowl, turning once to grease the top of the dough. Cover bowl with a towel and let sit until double in size, about 45 minutes.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch bread pan.
6. 6 Punch dough down and knead again on a floured surface; form into a loaf. Place dough in the greased bread pan. Let rise in a warm place until double in size, 45 minutes.
7. 7 Bake in the preheated oven until bread is done in the middle and top is browned, 50 to 60 minutes. Cover bread with aluminum foil if it gets too dark during the cooking process.

By neonate6211

Ingredients

• ✓ almond
• sugar
• cinnamon
• egg
• water
• butter
• margarine
• vanilla extract
• vanilla cake mix
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F. Combine sugar and cinnamon in small bowl. Set aside. Combine egg whites and water in another small bowl; beat lightly with fork. Set aside.
2. 2 Combine butter, egg yolks and vanilla extract in large bowl. Blend in cake mix gradually. Beat at low speed with electric mixer until blended. Roll 1 rounded teaspoon of dough into ball. Dip half the ball into egg white mixture then into cinnamon-sugar mixture. Place ball sugar side up on ungreased baking sheet. Press nut on top. Repeat with remaining dough, placing balls 2-inches apart.
3. 3 Bake at 375 degrees F for 9 to 12 minutes or until edges are light golden brown. Cool 2 minutes on baking sheets. Remove to cooling racks. Store in airtight container.

By Duncan HinesR Canada

Ingredients

• ✓ almond
• popcorn
• butter
• brown sugar
• salt
• corn syrup
• vanilla extract
• baking soda
• chocolate chip
• coconut

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.
3. 3 Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.
4. 4 Bake in preheated oven for 1 hour, stirring every 15 minutes.

By andy

Ingredients

• ✓ almond
• vegetable oil
• popcorn
• butter
• brown sugar
• corn syrup
• salt
• baking soda
• vanilla extract
• peanut
• pecan

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
3. 3 Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
4. 4 Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
5. 5 Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.

By Terri McCarrell

Ingredients

• ✓ almond
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• egg
• almond extract
• cherry
• heavy cream
• sweetened condensed milk
• evaporated milk
• heavy cream
• powdered sugar
• almond extract

Instructions

1. 1 For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
2. 2 Whisk together the flour, baking powder and salt in a large mixing bowl.
3. 3 Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined – avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.
4. 4 Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.
5. 5 Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
6. 6 For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.
7. 7 Refrigerate for at least 2 hours or until ready to serve.

By Cans Get You Cooking

Ingredients

• ✓ almond
• crescent roll dough
• almond paste
• mascarpone cheese
• white sugar
• egg
• sugar
• powdered sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
2. 2 Unroll 1 tube crescent roll dough; spread into the bottom of the prepared pan. Seal dough seams to prevent separation.
3. 3 Roll almond paste to size of dough in the baking pan; trim with a knife or a pizza cutter. Set aside.
4. 4 Beat mascarpone, 1/2 cup white sugar, and egg yolk in a bowl with an electric mixer until well combined and smooth; spread evenly on top of dough in the pan. Place reserved almond paste on top of mascarpone layer.
5. 5 Unroll remaining 1 tube crescent roll dough; place on top of almond paste layer ensuring dough completely covers. Seal dough seams.
6. 6 Beat egg white in a bowl; brush onto dough top. Sprinkle almonds evenly over dough; sprinkle 1 tablespoon white sugar evenly over almonds.
7. 7 Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Cool.
8. 8 Meanwhile, whisk confectioners' sugar and water together in a bowl; drizzle over cooled Danish.

By Lance F

Ingredients

• ✓ almond
• semisweet chocolate chip
• ginger
• clove
• nutmeg
• cinnamon
• salt
• baking soda
• flax seed meal
• powdered milk
• whole-wheat pastry flour
• all-purpose flour
• water
• vegetable oil
• white sugar
• egg
• pumpkin puree

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large bar-cookie pan.
2. 2 Stir pumpkin puree, eggs, sugar, oil, and water together in a large bowl until smooth.
3. 3 Stir all-purpose flour, pastry flour, powdered milk, almonds, flax seed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together with a whisk in a separate bowl; stir into the pumpkin mixture until you have a smooth batter. Pour the batter into the prepared pan. Sprinkle chocolate chips over the top of the batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before cutting.

By Deiberts

Ingredients

• ✓ almond
• all-purpose flour
• oat
• wheat germ
• butter
• orange zest
• brown sugar
• egg
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Beat flour, oats, butter, wheat germ, orange peel, and 1/2 cup of packed brown sugar in a large bowl at low speed until just mixed. Beat at medium speed for 2 minutes (mixture will look dry).
2. 2 Shape mixture into a ball with lightly floured hands, then pat into 8x8-inch baking pan.
3. 3 Beat eggs with a 1/4 cup of packed brown sugar in a small bowl; stir in almonds and coconut. Pour evenly over mixture in pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the bar mixture comes out clean, about 35 minutes. Cool in pan on rack. Cut into 12 pieces.

By k blackburn

Ingredients

• ✓ almond
• date
• cashew
• cocoa powder
• coconut
• coconut oil
• espresso
• water
• vanilla extract
• kosher salt
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place dates, cashews, almonds, cocoa powder, shredded coconut, coconut oil, cold espresso, vanilla, salt, and cayenne in the bowl of a food processor. Pulse on and off to start, then process for about 1 minute. Check to ensure mixture is sticky and moist enough to come together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
3. 3 Line a 9x9-inch square baking pan with plastic wrap. Scoop mixture into the pan; press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands. Refrigerate until cold and firm, 2 to 3 hours.
4. 4 Remove from the pan and unwrap. Cut into 10 bars.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ almond
• confectioners' sugar
• shortening
• coconut oil
• chocolate chip
• popcorn
• vegetable oil
• butter
• coconut oil
• allspice
• nutmeg
• cinnamon
• baking soda
• vanilla extract
• peanut
• coconut
• salt
• corn syrup
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Melt 1 cup butter in a saucepan over medium heat. Stir brown sugar, corn syrup, and salt into melted butter; bring to a boil, stirring constantly, reduce heat to low, and simmer caramel sauce without stirring until slightly thickened, about 4 minutes. Remove from heat and stir 1/3 cup coconut, peanuts, 2 tablespoons almonds, vanilla extract, baking soda, cinnamon, nutmeg, and allspice into caramel.
3. 3 Heat 2 tablespoons coconut oil, 1 tablespoon butter, and vegetable oil together in a large pot over high heat. Pour popcorn into hot oil, cover the pot with a lid, and shake pot constantly over heat until all popcorn is popped, 1 to 3 minutes.
4. 4 Pour caramel sauce over hot popcorn and quickly stir to coat. Turn popcorn out onto prepared baking sheets. Sprinkle 1/3 cup coconut and remaining 2 tablespoons almonds over popcorn.
5. 5 Bake in the preheated oven for 45 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil popcorn until coconut and popcorn are lightly toasted, about 30 seconds.
6. 6 Melt chocolate chips, 1 tablespoon coconut oil, and shortening together in a saucepan until all are melted and the chocolate sauce is thin and pourable. Drizzle chocolate sauce and sprinkle remaining 1/3 cup coconut over popcorn; dust with confectioners' sugar. Lift parchment paper off of the baking sheets and transfer popcorn to the refrigerator to cool completely, about 45 minutes. Break into palm-sized chunks and store in airtight containers.

By Amy Snyder

Ingredients

• ✓ almond
• gluten-free rolled oat
• banana
• vanilla protein powder
• peanut butter
• cranberry
• coconut
• black tea
• chia seed
• cinnamon
• vanilla extract
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
2. 2 Mix oats, banana, protein powder, peanut butter, cranberries, unsweetened flaked coconut, almonds, tea, chia seeds, cinnamon, and vanilla together in a large bowl; spread into prepared pan. Top with sweetened flaked coconut.
3. 3 Bake bars until lightly browned, 25 to 30 minutes. Set aside to cool until completely set, at least 15 minutes.

By bradyike

Ingredients

• ✓ almond
• whole milk
• white sugar
• water
• butter
• active dry yeast
• all-purpose flour
• cinnamon
• cardamom
• butter
• raisin
• walnut
• egg
• water
• pearl sugar

Instructions

1. 1 Whisk together warm milk, 1/2 cup sugar, warm water, and 2 tablespoons melted butter in a large bowl until sugar is dissolved. Sprinkle yeast over the top and set aside for 5 minutes.
2. 2 Once yeast is foamy, stir in flour, adding more as needed to form a stiff dough. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place into an oiled bowl, cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.
3. 3 Combine remaining 1/2 cup sugar, cinnamon, and cardamom in a small bowl; set aside.
4. 4 Deflate dough and turn it out onto a lightly floured surface. Roll dough into a 9x13-inch rectangle and brush with 1/2 cup melted butter. Sprinkle with cardamom-sugar mixture, raisins, and walnuts. Roll into a log, pinch the edges closed, and place onto a parchment paper-lined baking sheet. Cover with a cloth and let stand in a warm place until doubled in bulk, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Using a sharp knife, score the top layer of the roll with V-shapes that don't quite meet in the middle, the whole length of the roll. This will give the bread an attractive braided appearance, but can be skipped.
7. 7 Beat egg with 1 tablespoon water in a small bowl until well combined; brush over the top of bread. Sprinkle with almonds and pearl sugar.
8. 8 Bake in the preheated oven until bread is golden brown and sounds hollow when tapped on the bottom, 30 to 35 minutes. Cool completely on a wire rack before slicing.

By Bethany Behrle

Ingredients

• ✓ almond
• raisin
• apple
• carrot
• zucchini
• vanilla extract
• agave nectar
• coconut oil
• egg
• brown sugar
• yogurt
• sunflower seed
• flax seed
• quinoa
• clove
• ground ginger
• nutmeg
• salt
• baking powder
• baking soda
• cinnamon
• potato starch
• tapioca starch
• brown rice flour

Instructions

1. 1 Lightly grease 18 muffin cups.
2. 2 Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.
3. 3 Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.
4. 4 Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By swalker3

Ingredients

• ✓ almond
• ✓ almond
• active dry yeast
• water
• all-purpose flour
• butter
• shortening
• mastic
• milk
• sugar
• salt
• egg
• water
• egg
• egg
• sesame seed

Instructions

1. 1 Pour yeast into a small bowl; add warm water and 1/4 cup of flour. Stir, cover with two damp kitchen towels, and leave in a warm place until bubbly, about 2 1/2 hours.
2. 2 Combine butter, shortening, and mastic in a saucepan over medium-low heat.
3. 3 Stir milk and sugar together in another saucepan over medium-low heat until sugar is dissolved and mixture is warm. Remove from heat.
4. 4 Pour 2 cups flour into the butter mixture and stir well. Add salt, then stir in the yeast mixture. Add 2 more cups of flour and stir well. Stir in 3 beaten eggs. Slowly add the milk mixture and 1 cup of flour and stir well. Add the room-temperature water and the last cup of flour and stir until the dough is not sticky.
5. 5 Knead dough on a lightly floured surface for 20 minutes with lightly floured hands. Form dough into a ball. Cover with damp towels and let rise in a warm place until doubled in volume, about 2 hours.
6. 6 Preheat the oven to 325 degrees F (165 degrees C). Grease two baking sheets.
7. 7 Divide dough into two pieces and separate each piece into three strands. Braid each of the 3 strands together to form 2 braided loaves. Place on the baking sheets. Nestle the red-dyed eggs between the strands. Brush the dough with the remaining beaten egg. Sprinkle the tops with almonds and sesame seeds.
8. 8 Bake in the preheated oven until golden brown, about 25 minutes.

By Jacolyn

Ingredients

• ✓ almond
• all-purpose flour
• baking powder
• butter
• confectioners sugar
• egg yolk
• brandy
• vanilla extract
• clove
• confectioners sugar

Instructions

1. 1 Sift flour and baking powder together into a bowl.
2. 2 Cream butter in a mixing bowl. Gradually beat in 1/4 cup confectioners' sugar until fluffy. Add egg yolk, brandy, and vanilla; beat until very light. Stir in almonds.
3. 3 Gradually blend in flour mixture until a soft, smooth dough forms. Cover and chill until dough can easily be handled, about 30 minutes.
4. 4 Preheat the oven to 325 degrees F (170 degrees C).
5. 5 Shape level tablespoonfuls of chilled dough into crescents and place 1 inch apart onto ungreased cookie sheets. Insert a whole clove into the center of each crescent.
6. 6 Bake in the preheated oven until golden, 25 to 30 minutes, switching racks halfway through; do not brown.
7. 7 Remove from the oven and let cool on the cookie sheets.
8. 8 Dust generously with confectioners' sugar.

By Ceil Wallace

Ingredients

• ✓ almond
• white sugar
• butter
• all-purpose flour
• egg
• baking powder
• milk
• baking soda
• lemon juice
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch round cake pan.
2. 2 Beat sugar and butter together in a medium bowl until lighter in color; stir in flour and mix until the mixture is mealy. Add eggs one at a time, mixing well after each addition. Combine baking powder and milk; add to egg mixture, mix well. Combine lemon juice and baking soda; stir into the batter. Pour into the prepared cake pan.
3. 3 Bake in the preheated oven for 20 minutes. Remove and sprinkle the nuts and sugar over the cake, then return it to the oven until cake springs back to the touch, about 20 to 30 additional minutes. Gently cut a small hole in the cake and place a quarter in the hole. Try to cover the hole with sugar. Cool cake on a rack for 10 minutes before inverting onto a plate.
4. 4 Serve cake warm.

By Paul Menikos

Ingredients

• ✓ almond
• butter
• white sugar
• all-purpose flour
• egg
• baking powder
• milk
• baking soda
• lemon juice
• sugar
• powdered sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a round 10-inch cake pan.
2. 2 In a medium bowl, cream butter and 2 cups sugar until light; add flour and stir until mixture is mealy. Add eggs one at a time, beating well after each egg.
3. 3 Stir baking powder into milk then stir into flour mixture. Mix soda and lemon juice; stir into batter. Pour batter into the greased pan.
4. 4 Bake in the preheated oven for 20 minutes. Sprinkle with nuts and 1 tablespoon white sugar, then return to oven for 20 to 30 minutes longer, until a toothpick inserted in center comes out clean.
5. 5 Remove cake from the oven and gently cut a small hole in the middle. Place a quarter in the hole; cover the hole with powdered sugar. Cool cake on a rack for about 10 minutes. Invert cake onto a serving dish. Sift powdered over the top and serve warm.

By Paul Menikos

Ingredients

• ✓ almond
• ✓ almond
• milk
• sugar
• butter
• yeast
• bread flour
• egg
• egg white
• apricot
• orange
• lemon
• mahlepi
• egg yolk
• milk

Instructions

1. 1 Combine milk, sugar, and butter in a saucepan over low heat and warm to 112 degrees F (44 degrees C). Remove from heat. Stir in yeast and wait for mixture to bubble.
2. 2 Place flour in a large bowl. Add yeast mixture, whole eggs, egg white, chopped almonds, apricots, orange zest and juice, lemon zest, and mahlepi. Mix together. Knead dough until well mixed, adding extra flour if necessary until dough is only slightly sticky. Set dough aside until doubled in size, about 1 hour.
3. 3 Combine egg yolk and 1/4 cup milk in a bowl and place in the refrigerator.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Knead risen dough to expel bubbles and divide into 2 equal parts. Divide each half into 3 equal balls. Roll each ball into a rope about 18 inches long. Braid 3 ropes to make a loaf and tuck the ends underneath and place on a baking sheet. Repeat with remaining 3 ropes to form a second loaf. Brush egg yolk mixture on top of each loaf and sprinkle with slivered almonds. Brush again with egg yolk mixture.
6. 6 Bake in the preheated oven until loaves are brown and sound hollow when tapped on the bottom, about 40 minutes.

By breadlover

Ingredients

• ✓ almond
• albacore tuna
• cucumber
• red grape
• tzatziki sauce
• feta cheese
• dill
• salt
• black pepper
• lemon juice
• spring mix greens
• pita chip

Instructions

1. 1 Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again.
2. 2 Serve on a bed of greens with pita chips on the side.

By Stacy Scott-Calcagni

Ingredients

• ✓ almond
• eggplant
• salt
• olive oil
• onion
• garlic
• cherry tomato
• mint leaf
• white wine
• white sugar
• salt
• chili powder
• parsley

Instructions

1. 1 Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
3. 3 When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

By melinda