Type what you have

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
• 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
• 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 beaten 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. If not using right away, wrap almond paste in waxed paper and store in an airtight container to use within a few hours. Or, place wrapped almond paste in a freezer bag and freeze for up to 6 months.

By nch

Ingredients

• ✓ almond
• white chocolate melting wafer
• butter
• almond extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
3. 3 Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
4. 4 Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

By Kimberley

Ingredients

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

Instructions

1. 1 Grind almonds in a blender. Mix confectioners' sugar into almonds until combined. Beat egg whites slightly in a separate bowl, then mix into almond mixture. Use your hands to blend in almond extract.
2. 2 Form paste into a log, wrap tightly in plastic, and store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

By Carol

Ingredients

• ✓ almond
• pistachio
• confectioners' sugar
• orange blossom water
• water

Instructions

1. 1 Combine almonds and pistachios in a food processor; pulse until finely ground. Add confectioners' sugar and orange blossom water and just enough water to form a smooth paste. Wrap marzipan in aluminum foil and refrigerate until chilled before using.

By Nadia

Ingredients

• ✓ almond
• butter
• white sugar
• corn syrup

Instructions

1. 1 Line a large baking sheet with waxed paper.
2. 2 Melt butter in a skillet over medium-high heat; add almonds, sugar, and corn syrup. Cook, stirring frequently, until mixture turns golden brown, about 6 minutes.
3. 3 Spread mixture evenly on the prepared baking sheet in a thin layer. Cool until hard; break into pieces and serve.

By Aleasha Wales Shelnutt

Ingredients

• ✓ almond
• whole milk
• white sugar
• white rice
• rose water

Instructions

1. 1 Bring milk and sugar to a boil in a saucepan. Add rice; cook and stir until it comes to a boil. Reduce heat to low; cook until very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
2. 2 Stir in rose water until bubbles appear on the surface. Remove saucepan from heat; cool slightly. Pour rice pudding into a bowl; refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.

By Audrey Leon

Ingredients

• ✓ almond
• pareve margarine
• semisweet chocolate
• egg
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9-inch springform pan with foil. Grease foil.
2. 2 Melt margarine and chocolate over low heat. Stir until smooth and let cool.
3. 3 Beat egg whites in a medium-sized mixing bowl until stiff; about 2 minutes. Beat egg yolks and sugar together in a separate bowl until thick and pale; about 1 minute. Blend in chocolate mixture and stir in ground almonds. Fold beaten whites, 1/3 at a time, into chocolate until no streaks of white remain; transfer into prepared pan.
4. 4 Place an 8-inch baking pan with 1 inch of water in it on the bottom rack of the oven (this will create steam and make the torte more moist).
5. 5 Bake torte on center rack in the preheated oven for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
6. 6 Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.

By NIBLETS

Ingredients

• ✓ almond
• confectioners' sugar
• egg white
• brandy
• confectioners sugar
• food coloring

Instructions

1. 1 Combine confectioners' sugar, almonds, egg whites, and brandy in a blender; blend until all ingredients are sticking together and marzipan is formed. Press into a ball, cover in plastic wrap, and chill in the refrigerator for at least 12 hours to get firm. Chill for an additional 6 to 12 hours if marzipan is not hard yet.
2. 2 Remove marzipan from fridge. Coat your hands slightly in confectioners' sugar and knead marzipan for about 1 minute. Separate marzipan into different portions, depending on how many and which fruits you'd like to make, and knead in food coloring to the different portions. To make the different fruits, start with a 1-inch ball of marzipan and give it the shape, details, and texture depending on the fruit you are shaping.

By kinga

Ingredients

• ✓ almond
• graham cracker
• butter
• brown sugar
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Sprinkle graham cracker crumbs onto baking sheet.
3. 3 Melt butter in a saucepan over medium heat. Add brown sugar; cook and stir until dissolved, about 2 minutes. Bring to a boil; cook until a thickened caramel is formed, about 1 minute more. Quickly pour onto cracker crumbs; spread with a spatula. Sprinkle almonds on top.
4. 4 Bake in the preheated oven until bubbling and golden brown, 8 to 10 minutes. Turn oven off; open door slightly and let brittle cool in the oven for 1 hour.
5. 5 Remove from oven; sprinkle salt on top. Cool until set, about 1 hour more. Crack into pieces by hand.

By misskimberlee

Ingredients

• ✓ almond
• butter
• white sugar
• salt
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients.
2. 2 Combine butter, sugar, and salt in a large, heavy-bottomed saucepan over medium heat.
3. 3 Stir constantly in one direction until butter is melted, about 5 minutes.
4. 4 Meanwhile, line a 9x13-inch baking dish with a sheet of parchment paper, letting it overhang two sides of the dish.
5. 5 Once the butter has melted, stop stirring and bring mixture to a boil. Once boiling, cook, stirring only 2 to 3 times, until it turns a dark amber color and the temperature reaches 300 degrees F (150 degrees C) on a candy thermometer, 20 to 30 minutes.
6. 6 Immediately pour toffee into the prepared baking dish. Sprinkle chocolate chips on top and let sit until they soften, 1 to 2 minutes.
7. 7 Use a spatula to spread softened chocolate into a thin, even layer.
8. 8 Sprinkle nuts over the chocolate and press down slightly; wearing a plastic bag over your hand will minimize the mess.
9. 9 Place toffee in the refrigerator until set, about 1 hour. Lift hardened toffee out of the baking dish with the parchment paper.
10. 10 Break into pieces and store in an airtight container.

By FUNKYSEAMONKEY

Ingredients

• ✓ almond
• cooking spray
• brown sugar
• maple syrup
• butter
• chocolate chip

Instructions

1. 1 Line a baking sheet with aluminum foil; spray lightly with cooking spray. Reserve 2 tablespoons of almonds and sprinkle the rest evenly over the foil.
2. 2 Combine brown sugar and maple syrup in a 2-quart saucepan over medium heat. Cook and stir until sugar is dissolved and caramel mixture comes to a full boil, about 10 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Turn oven off once preheated; place prepared baking sheet in the oven to warm.
5. 5 Attach a candy thermometer to the saucepan with the caramel mixture. Add butter. Cook, stirring occasionally, until the mixture reaches 300 degrees F (149 degrees C) or until a small amount dropped into ice water forms a hard, brittle strand, about 20 minutes.
6. 6 Remove baking sheet from the oven and immediately pour the caramel mixture over the almonds. Spread evenly to about 1/4-inch thickness. Sprinkle remaining almonds and chocolate chips over open spaces. Spread chocolate evenly once melted. Let brittle cool completely, at least 30 minutes. Break into pieces.

By nikschik

Ingredients

• ✓ almond
• sugar
• cinnamon
• salt
• egg
• almond extract
• semisweet chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 Finely grind the almonds, sugar, cinnamon, and salt in a food processor.
3. 3 Separate one of the eggs and add the white, the other egg, and almond extract, and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
4. 4 Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
5. 5 Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.

By Laria Tabul

Ingredients

• ✓ almond
• egg white
• water
• white sugar
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a 10x15-inch jellyroll pan.
2. 2 Lightly beat egg white in a large bowl. Add water; beat until frothy but not stiff.
3. 3 Stir in nuts until well coated.
4. 4 Mix sugar, cinnamon, and salt in a small bowl. Sprinkle sugar mixture over nuts; toss to coat. Spread evenly onto the prepared pan.
5. 5 Bake in the preheated oven, stirring occasionally, until golden, about 1 hour. Allow to cool, then store nuts in an airtight container.

By BJ go

Ingredients

• ✓ almond
• butter
• brown sugar
• orange
• banana
• vanilla ice cream

Instructions

1. 1 Heat butter, brown sugar, and orange juice in a skillet over medium heat. Once the butter has melted, add the banana. Cook until the banana has softened and the sauce is slightly syrupy, flipping the banana occasionally, about 2 minutes.
2. 2 Serve each slice of banana with a scoop of vanilla ice cream. Drizzle with the sauce and sprinkle with almond slices.

By PAMELA D aPROpos of nothing

Ingredients

• ✓ almond
• butter
• white sugar
• egg
• amaretto liqueur
• all-purpose flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Mix in ground almonds, egg, and amaretto until combined. Gradually add flour until until dough comes together. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
3. 3 Bake in the preheated oven until cookies are lightly browned, 5 to 8 minutes. Cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.

By S Baker

Ingredients

• ✓ almond
• soda cracker
• butter
• brown sugar
• semisweet chocolate chip
• milk chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cover a sided cookie sheet with aluminum foil and line crackers on foil.
2. 2 Combine butter and brown sugar in a saucepan. Constantly stirring, bring to a boil and boil for 3 minutes. Pour over crackers completely.
3. 3 Bake crackers in the preheated oven for 5 to 6 minutes and watch carefully. Remove cookie sheet from oven, place it on oven door and sprinkle chocolate chips over baked crackers. When chocolate gets soft, spread over crackers with back of a spoon. Sprinkle slivered almonds on melted chocolate. Place in refrigerator for at least 8 hours. Break into cookie-size pieces. This recipe freezes well.

By Alice

Ingredients

• ✓ almond
• apricot
• apple
• sugar
• cinnamon
• butter

Instructions

1. 1 Drain apricots and and cut them into 4. Peel the apples and cut them into 2-cm cubes.
2. 2 Mix apples with sugar and cinnamon.
3. 3 Put all ingredients into the ActiFry. Close the lid. Leave to cook for 12 minutes.
4. 4 Serve the candied flavoured fruit in attractive square dishes with mini appetizer forks.

By T-fal Canada

Ingredients

• ✓ almond
• heavy cream
• milk
• white sugar
• espresso
• chocolate syrup
• dark chocolate

Instructions

1. 1 Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled, about 30 minutes.
2. 2 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes.
3. 3 Stir in almonds and dark chocolate. Serve soft ice cream immediately.

By DogsboroDave

Ingredients

• ✓ almond
• tart shell
• brown sugar
• butter
• white balsamic vinegar
• cinnamon
• pear

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking sheet.
2. 2 Stir brown sugar, melted butter, balsamic vinegar, and cinnamon together in a bowl; stir in pears and chopped almonds until completely coated. Spoon pear mixture into tart shells.
3. 3 Bake in the preheated oven until golden, about 45 minutes.

By CoachJen

Ingredients

• ✓ almond
• dark chocolate
• egg
• white sugar
• olive oil
• all-purpose flour
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7-inch baking pan and line with parchment paper.
2. 2 Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
3. 3 Combine eggs and sugar in a large bowl; beat with an electric mixer until pale. Stir in melted chocolate and olive oil with a spatula until well combined. Combine almonds, flour, and cinnamon in a second bowl and add to chocolate mixture. Stir until well combined. Pour into the prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely before slicing and serving.

By Diana Moutsopoulos

Ingredients

• ✓ almond
• white sugar
• butter
• almond extract
• cream cheese
• cookie mix
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix sugar and almond flavoring and set aside. In a separate bowl mix butter, cheese and egg yolk. Stir in Make Ahead Cookie Mix.
3. 3 Roll onto flat surface. Cut in half. Place 1 half on greased cookie sheet. Spoon on almond and sugar mix. Place 2nd half on top. Brush with slightly beaten egg white.
4. 4 Bake 22 - 30 minutes. Let cool at least 30 minutes. Cut into 1/2 inch strips.

By Lynn

Ingredients

• ✓ almond
• white sugar
• egg
• heavy cream
• milk
• vanilla extract
• almond extract

Instructions

1. 1 Beat sugar into eggs in small amounts, assuring each addition dissolves completely before introducing the next.
2. 2 Whisk cream, milk, vanilla extract, and almond extract into egg mixture; fold almonds into mixture.
3. 3 Pour into the container of an ice cream maker; freeze according to the manufacturer's instructions.

By lwilliams001

Ingredients

• ✓ almond
• cooking spray
• powdered sugar
• cocoa powder
• salt
• almondmilk
• vegan butter
• almond flavor

Instructions

1. 1 Line a 9-inch baking pan with foil; spray foil with cooking spray.
2. 2 In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
3. 3 Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
4. 4 Spread in pan. Cool completely, about 2 hours.

By Almond Breeze

Ingredients

• ✓ almond
• pear
• pomegranate
• lemon juice
• brown sugar
• cinnamon
• nutmeg
• mint leaf

Instructions

1. 1 Combine pears and pomegranate seeds in a bowl; toss with lemon juice to coat. Combine brown sugar, cinnamon, and nutmeg in a small bowl; stir into fruit. Cover and refrigerate to blend flavors before serving, at least 1 hour.
2. 2 Garnish servings with a sprinkling of chopped almonds and a mint sprig.

By misslisa

Ingredients

• ✓ almond
• all-purpose flour
• white sugar
• milk
• cocoa powder
• olive oil
• baking powder
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients.
2. 2 Mix flour, sugar, milk, cocoa powder, olive oil, and baking powder in a large mug until well combined. Stir in chocolate chips and almonds.
3. 3 Place mug in the microwave and cook until cake has risen by 50 percent, 30 seconds to 2 minutes.

By Chantal

Ingredients

• ✓ almond
• orange
• egg
• sugar
• semolina flour
• vanilla extract
• fiori di sicilia
• orange liqueur
• confectioners' sugar

Instructions

1. 1 Combine chopped oranges and 1 tablespoon water in a small saucepan, cover, and cook over medium-low heat until oranges are soft and excess liquid has evaporated, about 30 minutes. Set aside to cool, about 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of an 8-inch springform pan with parchment paper.
3. 3 Place oranges in the bowl of a food processor; pulse until finely chopped.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add 1/2 cup sugar, continuing to beat for 1 more minute.
5. 5 Beat egg yolks and remaining 1/2 cup sugar in a separate bowl until pale and thick, 2 to 3 minutes. Whisk in finely chopped oranges. Fold in ground almonds, semolina, vanilla extract, and fiori di Sicilia. Stir in 3 spoonfuls of whisked egg white to loosen the batter. Gently fold in remaining egg whites with a spatula or large metal spoon. Pour batter into prepared springform and level the top.
6. 6 Bake in the preheated oven until cake is golden and a skewer inserted in the center comes out clean, about 50 minutes. Check cake after 20 and 30 minutes to see if it is starting to brown too quickly. Cover top lightly with aluminum foil once cake starts to brown.
7. 7 Remove from oven and cool in the pan. Remove ring, peel away parchment paper and transfer cake to a serving plate. Drizzle with liqueur and dust with confectioners' sugar.

By foodfanatic

Ingredients

• ✓ almond
• mango pulp
• sugar
• margarine
• egg
• all-purpose flour
• baking powder
• baking soda

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat mango pulp, sugar, margarine, and eggs together in a bowl using an electric mixer on medium speed until light and well mixed, 3 to 5 minutes.
3. 3 Sift flour, baking powder, and baking soda together in a bowl. Stir mango mixture into flour mixture just until batter is combined. Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven for 15 minutes. Gently press almonds into batter. Continue baking until a toothpick inserted in the middle comes out clean, about 20 minutes.

By LIV6

Ingredients

• ✓ almond
• graham cracker crumb
• white sugar
• salt
• butter
• sweetened condensed milk
• heavy cream
• egg yolk
• lime zest
• key lime juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 To make the crust: Pulse almonds in a food processor until finely ground, then pour into a medium bowl. Add graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until evenly moistened. Press into a 9-inch pie plate.
3. 3 Bake in the preheated oven until crust is golden brown, 10 to 13 minutes.
4. 4 While crust is baking, make the filling: Beat condensed milk, cream, egg yolks, and lime zest in a large bowl until well combined. Whisk in lime juice, a little at a time, to thicken custard. Pour custard into pie crust.
5. 5 Bake until custard is set, about 15 minutes. Cool to room temperature on a wire rack, then cover loosely with plastic wrap and chill in the refrigerator for 8 hours to overnight.

By Arlette Therese Abdallah