Type what you have

Ingredients

• ✓ almond
• sugar
• butter
• milk yogurt
• egg
• all-purpose flour
• baking soda
• nutmeg
• salt
• date

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 6-inch baking pan.
2. 2 Spread almonds on a baking sheet.
3. 3 Toast almonds in the preheated oven until golden brown and fragrant, about 5 minutes.
4. 4 Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in yogurt and eggs until well combined. Mix in flour, baking soda, nutmeg, and salt until incorporated. Fold in 1/2 cup toasted almonds and dates.
5. 5 Pour batter into the prepared pan. Top with remaining 1/4 cup toasted almonds.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

By EasterBunny

Ingredients

• ✓ almond
• vanilla yogurt
• butter
• vegetable oil
• egg
• all-purpose flour
• brown sugar
• baking soda
• salt
• rhubarb
• brown sugar
• cinnamon
• nutmeg
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin, or line with paper liners.
2. 2 Stir yogurt, 2 tablespoons of melted butter, oil, and egg together in a medium bowl. Stir flour, 3/4 cup of brown sugar, baking soda, and salt in a medium bowl. Pour butter mixture into flour mixture; mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
3. 3 Stir 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter together in a small bowl. Spoon on top of each muffin, and press down lightly.
4. 4 Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool in the pan for about 15 minutes before removing.

By Freya

Ingredients

• ✓ almond
• granulated sugar
• active dry yeast
• milk
• all-purpose flour
• egg
• egg yolk
• brandy
• salt
• butter
• raisin
• aluminum coffee can
• water
• confectioners' sugar
• lemon juice

Instructions

1. 1 Dissolve 1/4 teaspoon white sugar and yeast in warm milk in a large bowl. Let stand until foamy, about 10 minutes. Stir in 1 ½ cups flour until combined; cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
2. 2 Beat 4 yolks with remaining white sugar in a bowl with an electric mixer at medium speed until thick and pale, 2 to 3 minutes. Beat in brandy and salt.
3. 3 Stir yeast dough to deflate. Stir in yolk mixture and melted butter until combined. Beat 3 egg whites in a separate bowl with cleaned beaters until they hold soft peaks; fold into batter, then stir in remaining 2 ½ cups flour. Cover the bowl and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Stir dough to deflate, then stir in almonds and raisins.
5. 5 Grease 4 coffee cans with butter; line each bottom with a round of parchment or wax paper. Dust inside cans with flour; tap out excess.
6. 6 Divide dough into 4 equal pieces; place into the prepared cans. Cover with a towel; let dough rise in cans until reaches about 1/2 inch from rim, about 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Whisk remaining 1 yolk and water together in a small bowl; lightly brush over dough tops.
9. 9 Bake loaves in cans in the preheated oven until tops are golden brown, 35 to 40 minutes. Place a wire rack over cans and invert to release loaves onto the rack; flip loaves over on the rack. Let cool completely, about 1 1/2 hours.
10. 10 To make the glaze: Sift powdered sugar into a bowl, then stir in lemon juice until smooth.
11. 11 Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.

By tatjanasok

Ingredients

• ✓ almond
• bread flour
• yeast
• cardamom
• milk
• white sugar
• butter
• salt
• egg
• cooking spray
• blueberry
• lemon zest
• lemon extract
• milk
• confectioners sugar
• lemon juice

Instructions

1. 1 Combine flour, yeast, and cardamom in a large mixing bowl.
2. 2 Combine 3/4 cup milk, sugar, butter, and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C). Pour into flour mixture and beat using an electric mixer until just moistened. Add egg and beat until smooth. Stir in enough additional flour to form a soft, sticky dough.
3. 3 Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a bowl coated with cooking spray, turning dough once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour.
4. 4 Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.
5. 5 Punch risen dough down. Turn out onto a lightly floured surface; knead fruit mixture into the dough. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15x10-inch baking pan coated with cooking spray. Cover and let rise until doubled in size, about 45 minutes. Lightly brush ropes with 2 teaspoons milk and sprinkle with almonds.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
8. 8 Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.

By larkspur

Ingredients

• ✓ almond
• raisin
• rum
• sugar
• active dry yeast
• milk
• all-purpose flour
• egg
• salt
• vanilla extract
• butter
• butter
• candied mixed citrus peel
• confectioners' sugar
• egg white
• lemon juice

Instructions

1. 1 Combine golden raisins and rum in a small bowl; soak.
2. 2 Dissolve ½ teaspoon white sugar and yeast in ½ cup warm milk in a separate small bowl; set aside until yeast softens and begins to form a creamy foam, about 10 minutes.
3. 3 Combine remaining 1 cup warm milk and 1 cup flour in a large bowl; add yeast mixture and stir well. Cover the bowl; set aside in a warm place for 30 minutes.
4. 4 Beat 5 egg whites and salt in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; set aside.
5. 5 Beat egg yolks and remaining sugar in a medium bowl with an electric mixer until fluffy and pale, about 5 minutes; beat in vanilla extract. Drain raisins; set raisins aside and add rum to egg yolk mixture.
6. 6 Add yolk mixture to yeast mixture; mix well. Gently fold in egg whites. Add remaining 5 cups flour, in small batches, mixing well after each addition, until dough starts to pull away from sides of the bowl.
7. 7 Turn dough out onto a floured work surface and knead for about 10 minutes, adding more flour as needed. Start rubbing in 1 cup plus 2 tablespoons butter, ¼ cup at a time, until dough seems pliable and soft. Knead 2 minutes more; form into a ball.
8. 8 Transfer dough to a clean, lightly oiled bowl. Cover with plastic wrap and a clean dish towel. Set aside to rise in a warm place until doubled in volume, about 90 minutes.
9. 9 Turn dough out onto a floured work surface and knead for 2 minutes. Sprinkle some flour over reserved raisins; scatter raisins, almonds, and mixed peels in a circle around dough. Knead dough to evenly incorporate fruits and nuts.
10. 10 Line 2 large metal coffee tins with parchment paper. Divide dough in half; place in the prepared tins. Cover tins with a clean dish towel. Set aside to rise in a warm place until dough has risen to tops of tins, 30 to 60 minutes.
11. 11 Preheat the oven to 350 degrees F (175 degrees C).
12. 12 Bake in the preheated oven until tops are golden brown and a toothpick inserted into centers comes out clean, about 1 hour. Carefully tip loaves out of tins onto a work surface; cool, about 2 hours.
13. 13 Combine confectioners' sugar, 1 egg white, and lemon juice in a small bowl until smooth; brush over tops of kulich loaves, allowing icing to run down sides.

By Valjusha

Ingredients

• ✓ almond
• all-purpose flour
• yeast
• white sugar
• milk
• milk
• butter
• butter
• sugar
• egg yolk
• salt
• raisin
• candied lemon peel
• candied orange peel
• butter
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
3. 3 Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
4. 4 Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Line a baking sheet with parchment paper.
6. 6 Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
7. 7 Preheat oven to 375 degrees F (190 degrees C).
8. 8 Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.
9. 9 Serve and enjoy!

By Marianne

Ingredients

• ✓ almond
• cooking spray
• all-purpose flour
• white sugar
• baking soda
• salt
• clove
• cinnamon
• nutmeg
• pumpkin pie spice
• baking powder
• pumpkin puree
• vegetable oil
• water
• egg
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x5-inch loaf pan with cooking spray.
2. 2 Mix flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, pumpkin pie spice, and baking powder together in a large bowl. Add pumpkin puree, vegetable oil, water, and eggs; beat until well incorporated and smooth. Gently stir in chocolate chips and almonds. Pour batter into the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 1 hour and 15 minutes. Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.

By SueHoo

Ingredients

• ✓ almond
• confectioners sugar
• coconut oil
• pumpkin puree
• vanilla extract
• egg
• brown sugar
• sugar
• allspice
• clove
• ginger
• salt
• baking powder
• cinnamon
• baking soda
• all-purpose flour
• canola oil cooking spray

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
2. 2 Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
3. 3 Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
4. 4 Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.

By Sabrina Sperry

Ingredients

• ✓ almond
• egg white
• butter
• all-purpose flour
• white sugar
• vanilla extract
• orange
• orange liqueur
• egg yolk
• sugar
• cream cheese
• all-purpose flour
• salt
• egg yolk
• butter
• milk
• active dry yeast
• water
• white sugar

Instructions

1. 1 Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
3. 3 Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
4. 4 Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
5. 5 Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
6. 6 Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
7. 7 Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
8. 8 Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
9. 9 Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
10. 10 Preheat oven to 350 degrees F (175 degrees C).
11. 11 Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

By Ellen Bancroft Ziegler

Ingredients

• ✓ almond
• water
• egg
• butter
• cinnamon
• brown sugar
• all-purpose flour
• raisin
• raisin
• currant
• all-purpose flour
• vanilla extract
• orange liqueur
• lemon zest
• orange zest
• salt
• sugar
• egg yolk
• egg
• cake yeast
• water
• butter
• milk

Instructions

1. 1 Heat milk in a medium saucepan until just below boiling; stir in 2 cups unsalted butter until melted. Cool until lukewarm.
2. 2 Place ½ cup warm water and yeast in a small bowl; stir with a spoon to break up slightly. Set aside.
3. 3 Beat 4 eggs and 4 egg yolks in the bowl of a stand mixer fitted with the paddle attachment until well combined. Add 1 cup sugar and salt; beat until mixture is thick and pale. Stir in orange zest, lemon zest, orange liqueur, vanilla extract, and yeast mixture. Beat in 2 cups flour on low speed until well combined; beat in 2 cups more flour until well combined. Beat in milk-butter mixture on medium-low speed, alternating with 4 cups more flour.
4. 4 Beat in up to 1 cup more flour if dough is sticky until well combined. Mix in currants, raisins, golden raisins, and almonds.
5. 5 Transfer dough to a well-floured work surface; knead until shiny and elastic, 8 to 10 minutes. Knead in up to 1 cup more flour if dough is still sticky. Shape dough into a ball, transfer to a large, greased bowl, and turn to coat. Cover the bowl with greased plastic wrap.
6. 6 Place dough in a warm place; let rise until doubled in volume, 1 ½ to 2 hours. Punch down dough, cover the bowl, and let rise again, 1 ½ hours more.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 tube pans.
8. 8 Combine 1 cup flour, brown sugar, and cinnamon in a medium bowl; cut in ¼ cup butter until coarse crumbs form. Sprinkle streusel in bottom of the prepared pans.
9. 9 Turn out dough onto a lightly floured surface. Knead for 1 minute; divide into 3 even pieces. Roll each piece into a log, pinching seams to seal. Place logs, seam-sides up, in the prepared pans, pinching ends together to form rings. Cover pans loosely with plastic wrap. Let rise for 30 minutes.
10. 10 Beat 1 egg and 1 tablespoon water together; lightly brush over each loaf.
11. 11 Bake in the preheated oven until golden; bread should sound hollow when tapped, 30 to 45 minutes. Turn loaves out onto a rack while still warm. Cool completely before slicing.

By JJOHN32

Ingredients

• ✓ almond

Instructions

1. 1 Place almonds, about 1/4 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining almonds chunks back into food processor and pulse. Repeat until all almonds are transformed into flour. Cover container and store flour in refrigerator.

By Cindy Anschutz Barbieri

Ingredients

• ✓ almond
• white sugar

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Cook and stir almonds and sugar in a skillet over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer almonds to the prepared baking sheet to cool completely.

By Dave Hirschler

Ingredients

• ✓ almond
• olive oil

Instructions

1. 1 Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.

By Amy M

Ingredients

• ✓ almond
• dark chocolate

Instructions

1. 1 Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
2. 2 Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
3. 3 Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
4. 4 Chill until set, about 10 minutes.

By Artystique

Ingredients

• ✓ almond
• ✓ almond
• date
• creme fraiche

Instructions

1. 1 Stuff each date with 1 whole toasted almond and arrange on a serving platter. Spoon a little bit of creme fraiche over each date and sprinkle with chopped almonds.

By Afiyet_olson

Ingredients

• ✓ almond
• orange slice
• honey goat cheese

Instructions

1. 1 Unwrap cheese and set out at room temperature until slightly softened.
2. 2 Mix almonds and orange pieces together on a plate. Roll cheese log in orange and almond mixture.

By France Cevallos

Ingredients

• ✓ almond
• balsamic vinegar
• brown sugar
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread almonds onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 8 to 10 minutes.
3. 3 Meanwhile, combine vinegar and brown sugar in a saucepan over medium heat. Gently stir until sugar has dissolved, about 5 minutes. Remove toasted almonds from the oven, add to saucepan, and stir to coat.
4. 4 Line the baking sheet with parchment paper.
5. 5 Spread coated almonds evenly onto the prepared baking sheet. Sprinkle salt over almonds, tossing to cover evenly. Allow time to dry, about 10 minutes.

By Robert Kostoroski

Ingredients

• ✓ almond
• milk chocolate chip
• shortening

Instructions

1. 1 Line a 9x13-inch baking pan with parchment paper; set aside.
2. 2 Toast chopped almonds in a skillet over medium heat, stirring often, until golden brown. Set aside.
3. 3 Place chocolate chips and shortening into a metal bowl set over a pan of simmering water until melted and smooth. Off heat, stir in ½ toasted almonds. Spread into the prepared baking pan; sprinkle with remaining ½ almonds. Chill until solid, about 30 minutes. Break into bite-sized pieces to serve.

By BUCHKO

Ingredients

• ✓ almond
• cocoa powder
• sucralose sweetener
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place the almonds in a single layer on a rimmed baking tray.
2. 2 Bake in the preheated oven for 5 minutes. Stir and continue baking until fragrant and toasty, about 5 minutes more. Let cool on tray for 2 minutes; pour into a bowl.
3. 3 Add cocoa powder, sucralose, and cayenne pepper. Stir with a spatula until well coated. Pour almonds back onto the baking tray to cool completely.

By Mel Perry

Ingredients

• ✓ almond
• confectioners sugar
• egg white
• almond extract

Instructions

1. 1 Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like.
2. 2 Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
3. 3 Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

By nch

Ingredients

• ✓ almond
• apricot
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place almonds on a baking sheet and bake in the preheating oven until fragrant, about 5 minutes.
3. 3 Place apricot wedges in an overlapping pattern in individual gratin dishes or a baking dish. Mix almonds and brown sugar and scatter over apricots.
4. 4 Bake in the preheated oven until apricots are bubbly, 20 to 25 minutes.

By nch

Ingredients

• ✓ almond
• date
• bacon

Instructions

1. 1 Preheat the broiler.
2. 2 Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.
3. 3 Broil 10 minutes, or until bacon is evenly brown and crisp.

By CINNTX

Ingredients

• ✓ almond
• oat flour
• maple syrup
• almond extract

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Finely grind the almonds in a food processor.
2. 2 Raise oven temperature to 350 degrees F (175 degrees C). Oil a baking sheet with vegetable oil.
3. 3 In a bowl, mix together the ground almonds, oat flour, maple syrup, and almond extract. Form the mixture into 6 balls, then flatten the balls into cookies about 1/4 inch thick. Place cookies onto the prepared baking sheet.
4. 4 Bake until crisp and brown around the edges, 12 to 15 minutes; watch them carefully because they burn easily. Remove the cookies carefully, and allow to cool.

By Lynn

Ingredients

• ✓ almond
• apple
• lemon juice

Instructions

1. 1 With a small, sharp paring knife, cut a lengthwise wedge from the skin side of each apple quarter, leaving the peel around the wedge for lips. If desired, rub the cut portions of the apple quarters with lemon juice to prevent browning. Poke 5 or 6 slivered almonds into the top and bottom of the cut-out area to make snaggly teeth.

By Jen

Ingredients

• ✓ almond
• date
• water
• vanilla extract
• salt

Instructions

1. 1 Place almonds in a bowl and cover with cool water; place bowl out of direct sunlight and soak for 12 to 48 hours.
2. 2 Place dates in a separate bowl and cover with 1 cup water; soak for 1 hour.
3. 3 Drain and rinse almonds in a colander and transfer almonds to a blender. Add dates and their soaking water, vanilla extract, and salt; pour in 4 cups water. Blend on low speed for 10 seconds and slowly increase to high speed and process for 90 seconds.
4. 4 Place a nut bag or cheesecloth over a bowl; pour in almond mixture. Allow the milk to fully strain through, about 10 minutes. Gently squeeze nut bag or cheesecloth to release any extra milk from the pulp. Transfer almond milk to a container and refrigerate.

By thefoodieandthefireman

Ingredients

• ✓ almond
• ✓ almond
• potato
• sugar
• egg white

Instructions

1. 1 Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly, and peel.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place 1 cup of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 1 inch balls, and roll the balls in chopped almonds. Place cookies on a baking sheet, and brush with egg white.
4. 4 Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.

By JULINOE

Ingredients

• ✓ almond
• bacon
• date

Instructions

1. 1 Place the air fryer close to an exhaust fan and preheat to 285 degrees F (140 degrees C).
2. 2 Place bacon onto a cutting board and slice in half crosswise. Stuff each date with 1 almond and wrap with 1/2 slice of bacon. Place the bacon-wrapped dates into the basket of the air fryer, end side down, not touching.
3. 3 Air fry until fat has been rendered, 10 to 11 minutes. Remove to a paper towel-lined plate to drain. Serve warm.

By Bren

Ingredients

• ✓ almond
• chocolate chip
• coconut oil

Instructions

1. 1 Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
2. 2 Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
3. 3 Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
4. 4 Once dry, store almonds in a resealable container.

By thedailygourmet

Ingredients

• ✓ almond
• marzipan
• egg white

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Knead marzipan well and divide into about forty 1 1/2-inch cubes of equal size. Roll each cube into a ball and shape into a round cylinder with a point.
3. 3 Push 3 halved almonds into each marzipan cylinder so the pointy sides of the almonds are facing the top.
4. 4 Beat egg white lightly in a cup and brush each cookie with egg white. Set onto the prepared baking sheet.
5. 5 Bake in the preheated until the tops of the almonds are lightly browned, about 15 minutes. Cool on a wire rack. Store in airtight containers.

By nch

Ingredients

• ✓ almond
• bacon
• butter
• green bean

Instructions

1. 1 Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add almonds to the skillet at this time; cook and stir until almonds are light golden brown.
2. 2 Remove bacon to a paper towel-lined plate, leaving bacon drippings in the skillet. Crumble or chop bacon, then return to the skillet. Melt butter in with drippings. Add green beans; cook and stir until tender, about 8 minutes.

By Lizzie Qualls McCrory