Type what you have

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
• mixed berry
• milk
• honey

Instructions

1. 1 In a blender, combine the mixed berries, milk, honey and almonds. Cover, and blend until somewhat smooth. Spoon into bowls, and enjoy!

By Chicken

Ingredients

• ✓ almond
• water
• water
• agave nectar
• sea salt

Instructions

1. 1 Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
2. 2 Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
3. 3 Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

By Steph S

Ingredients

• ✓ almond
• rolled oat
• cashew
• water
• flax seed

Instructions

1. 1 Combine oats, almonds, and cashews in a large bowl; cover with 2 cups filtered water. Soak in the refrigerator 8 hours to overnight.
2. 2 Add flax seeds; let stand until mixture comes to room temperature and seeds react with water, about 1 hour.
3. 3 Transfer mixture to a blender; blend until creamy. Rest for 5 minutes; add remaining 2 cups filtered water. Blend until well combined, smooth, and creamy; strain through a fine-mesh sieve. Refrigerate for up to 1 week. Shake well before using.

By Buckwheat Queen

Ingredients

• ✓ almond
• pistachio
• coconut milk
• ice
• avocado
• honey
• saffron

Instructions

1. 1 Blend pistachios and almonds in a blender until ground; add coconut milk, ice cubes, avocado, honey, and saffron. Blend until smooth.

By France Cevallos

Ingredients

• ✓ almond
• cold brew concentrate
• cream of coconut
• almond extract
• vanilla ice cream
• whipped cream
• coconut flake
• maraschino cherry

Instructions

1. 1 Place chilled cold brew concentrate, cream of coconut, almond extract, and ice cream in a blender. Blend all ingredients just enough to mix well, 10 to 15 seconds. Pour into a large glass.
2. 2 Top with whipped cream, sweetened coconut flakes, almond slices, and a maraschino cherry.

By Allrecipes Member

Ingredients

• ✓ almond
• water
• cinnamon stick
• white rice
• sweetened condensed milk
• ice

Instructions

1. 1 Bring 4 cups water to a boil. Add cinnamon sticks and let steep for 10 minutes.
2. 2 Combine rice and almonds in a blender; blend to the consistency of sand. Transfer to a bowl and mix in cinnamon water. Cover and let sit for 6 hours.
3. 3 Strain mixture through a fine-mesh sieve twice. Save cinnamon sticks but discard almond and rice solids. Add 6 cups cold water, sweetened condensed milk, and cinnamon sticks. Serve over ice.

By Suzie Lopez O'Connor

Ingredients

• ✓ almond
• white rice
• water
• cold brew concentrate
• blue agave nectar
• ice cube
• cinnamon stick

Instructions

1. 1 Combine rice, water, and almonds in a blender. Blend the mixture until well combined, about 2 minutes. The mixture will be coarse.
2. 2 Strain mixture through a fine sieve or cheesecloth into a pitcher; discard solids. Stir in cold brew concentrate and blue agave.
3. 3 Serve over ice. Garnish with cinnamon sticks.

By Jamie Justice Yost

Ingredients

• ✓ almond
• white rice
• coconut
• water
• coconut milk
• sweetened condensed milk
• water
• ice

Instructions

1. 1 Place rice, almonds, and coconut flakes into a food processor. Process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in boiling water. Cover and rest for 6 hours or overnight.
2. 2 Strain rice mixture through a sieve twice, discarding ground rice, almonds, and coconut. Stir in coconut milk and sweetened condensed milk. Stir in cold water and serve over ice.

By Suzie Lopez O'Connor

Ingredients

• ✓ almond
• water
• long grain rice
• cinnamon stick
• strawberry
• water
• stevia powder
• ice

Instructions

1. 1 Combine 3 cups hot water, almonds, and rice in a powerful blender, such as a Vitamix®; blend until smooth. Pour into a container, add cinnamon stick, and cover; let sit at room temperature for 24 hours.
2. 2 Remove cinnamon stick from mixture break up into small pieces. Pour mixture and cinnamon pieces into the Vitamix® and blend until cinnamon pieces are pulverized and blended.
3. 3 Strain mixture over a sieve. Pour back into Vitamix® and add strawberries, 1/2 cup water, and stevia. Blend until smooth.
4. 4 Pour over ice and serve, or chill until ready to serve.

By Yoly

Ingredients

• ✓ almond
• water
• white sugar
• clove
• cinnamon stick
• raisin
• red wine
• lemon
• orange

Instructions

1. 1 In a large pot, combine the water, sugar, cloves, cinnamon, and raisins. Bring to a boil, then remove from the heat and stir in the wine, lemon juice, and orange juice. Heat through, but do not boil. Remove the cinnamon stick. Ladle into cups, and serve with sliced almonds and the boiled raisins.

By KIRSII

Ingredients

• ✓ almond
• red wine
• port wine
• cinnamon stick
• clove
• orange peel
• white sugar
• rum
• brandy
• raisin

Instructions

1. 1 Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
2. 2 Mix the raisins and almonds together in a bowl.
3. 3 To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.

By Myleen Sagrado Sjdin

Ingredients

• ✓ almond
• port wine
• bourbon whiskey
• white rum
• cinnamon stick
• orange peel
• clove
• cardamom pod
• cheesecloth
• white sugar
• raisin

Instructions

1. 1 Heat port wine in a large stockpot with a lid over medium heat until just below the simmering point. Add bourbon and rum; heat until just below simmering. Save the bottles and their caps for storing leftover glögg.
2. 2 Meanwhile, place cinnamon stick, orange peel, cloves, and cardamom pods in the center of the cheesecloth square. Gather edges of the cheesecloth and tie with kitchen twine to secure; set aside.
3. 3 When wine mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour sugar into the flames; let mixture burn for 1 minute. Place the lid on the stockpot to extinguish the flames and turn off the heat. Let mixture cool, covered, about 10 minutes.
4. 4 Add the cheesecloth spice bundle, raisins, and almonds to warm wine mixture; let it cool to room temperature, about 1 hour.
5. 5 Strain cooled glögg and reserve the raisins and almonds.
6. 6 To serve: Pour glögg into a saucepan and warm over medium-low heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glögg into a small coffee cup or a small Swedish-style glögg mug, and garnish each serving with a few reserved raisins and almonds.

By Judy

Ingredients

• ✓ almond
• water
• cardamom seed
• cinnamon stick
• clove
• orange
• sugar
• raisin
• muscatel wine
• port wine
• brandy

Instructions

1. 1 Bring water to a boil in a pot with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat and allow to steep 8 hours to overnight.
2. 2 Place raisins and almonds into a large saucepan. Strain sugar water into raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat and cook until hot but not simmering.
3. 3 Serve warm in a mug with some fruit and almonds in each cup.

By Gwynne

Ingredients

• ✓ almond
• cream of tartar
• heavy cream
• almond extract
• egg
• sugar
• cornstarch
• milk
• honey
• milk
• confectioners' sugar
• butter
• butter
• milk
• salt
• white sugar
• active dry yeast
• all-purpose flour

Instructions

1. 1 Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter in a large bowl. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well-greased bowl; cover and let rise in a warm place for 1 hour, or until doubled.
2. 2 Punch down dough. Roll out to a 1/2-inch thickness. Spread into a greased 8-inch square baking pan. Cover and let rise for 30 minutes.
3. 3 Melt 3 tablespoons butter and confectioners' sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto dough. Allow dough to rise for an additional 30 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
5. 5 Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar in the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat and stir in extract. Chill, covered, in the refrigerator for at least 1 hour. Beat whipping cream with cream of tartar until stiff. Fold into chilled pudding.
6. 6 Cut cooled almond bread into 1 1/4x2-inch rectangles; slice each one horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

By Carol Chung Chi Wa

Ingredients

• ✓ almond
• egg white
• basil leaves
• parmesan cheese
• salt
• garlic powder

Instructions

1. 1 Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper; set aside.
2. 2 Place egg whites and basil in a blender; blend on low speed until smooth. Transfer basil mixture to a bowl; add almonds and toss to coat. Drain in a colander.
3. 3 Combine Parmesan cheese, salt, and garlic powder in a bowl; add drained almonds and toss to coat. Spread almonds in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven for 1 hour, stirring every 15 minutes. Cool completely. Store in an airtight container.

By Almond Board

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