Type what you have

Ingredients

• ✓ almond
• egg white
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 In a large glass or metal mixing bowl, beat the egg white until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the toasted almonds. Drop by teaspoonfuls onto the prepared baking sheets.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden and firm. When cookies are completely cool, they can be placed into plastic bags and frozen.

By Patsy

Ingredients

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

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
2. 2 In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
3. 3 Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

By Kevin Ryan

Ingredients

• ✓ almond
• ✓ almond
• egg white
• white sugar
• almond extract
• granulated sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat egg whites and sugar until fluffy. Add the ground almond and almond extract, mixing well. Shape dough into walnut sized balls, roll in sugar and put a piece of almond or candied cherry on top.
3. 3 Bake at 350 degrees F (175 degrees F) until firm. Bottom should be light brown.

By Connie Alexander

Ingredients

• ✓ almond
• egg white
• white sugar
• hazelnut

Instructions

1. 1 Preheat oven to 325 degrees F (160 degrees C). Grease cookies sheets.
2. 2 In a large bowl, beat egg whites until frothy. Add sugar and beat until mixture is thick and white. Stir in chopped almonds and chopped hazelnuts.
3. 3 Pour mixture into saucepan over low heat, stirring with a wooden spoon until thick and beige, about 10 minutes. Drop dough by teaspoonfuls onto cookie sheets about 1 inch apart.
4. 4 Bake about 20 minutes, until cookies are dry to the touch. Let cool on wire rack.

By Chuck

Ingredients

• ✓ almond
• arugula
• olive oil
• garlic
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
2. 2 Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.

By John Mitzewich

Ingredients

• ✓ almond
• white sugar
• egg
• lemon zest
• vanilla extract
• white sugar

Instructions

1. 1 Combine ground almonds, 2 1/2 cups sugar, eggs, lemon zest, and vanilla extract in a bowl; mix into a smooth dough.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Pour 1/4 cup sugar onto a shallow plate. Roll dough into walnut-size balls and roll in sugar. Place 2 inches apart on the baking sheet.
4. 4 Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from oven and transfer carefully to a wire rack. Cool completely before serving.

By JolandaM

Ingredients

• ✓ almond
• basil
• parmesan cheese
• olive oil
• garlic

Instructions

1. 1 Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor; pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

By SAS4U

Ingredients

• ✓ almond
• garlic
• basil
• olive oil
• nutmeg
• salt
• pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
2. 2 In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.

By Rebecca Jane Thompson

Ingredients

• ✓ almond
• almond paste
• all-purpose flour
• egg white
• white sugar
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

By Cindy Laudico

Ingredients

• ✓ almond
• butter
• brown sugar
• honey
• vanilla extract
• salt
• all-purpose flour
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
2. 2 Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty. You can chop the almonds by hand if you prefer but it will take a lot longer.
3. 3 Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
4. 4 Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
5. 5 Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
6. 6 Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
7. 7 Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
8. 8 Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ almond
• butter
• confectioners' sugar
• salt
• vanilla extract
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place butter, 3/4 cup confectioners' sugar, and salt in a large bowl; beat with an electric mixer until smooth and creamy, about 2 to 3 minutes.
3. 3 Mix in ground almonds and vanilla.
4. 4 Blend in flour gradually until well-combined.
5. 5 Shape into balls (or crescents) using about 1 teaspoon for each cookie; place 1 inch apart on ungreased cookie sheets.
6. 6 Bake in the preheated oven until the edges of the cookies are just browned, 15 to 20 minutes.
7. 7 Let sit until slightly cooled, about 15 minutes. Roll cookies in remaining confectioners' sugar. Enjoy!

By Chris Hetherington

Ingredients

• ✓ almond
• egg
• vanilla extract
• almond extract
• all-purpose flour
• white sugar
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread almonds in a single layer on a baking sheet.
3. 3 Toast almonds in the preheated oven until lightly browned and fragrant, 8 to 10 minutes. Allow almonds to cool.
4. 4 Reduce oven temperature to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
5. 5 Lightly beat eggs, vanilla, and almond extract in a medium bowl. Combine flour, sugar, baking powder, and salt in a large bowl. Gradually beat egg mixture into flour mixture with an electric mixer until dough comes together. Add toasted almonds and mix until just incorporated.
6. 6 Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to the prepared baking sheet.
7. 7 Bake in the preheated oven until firm to the touch, 30 to 40 minutes. Allow log to cool on a wire rack for 10 minutes. Transfer log to a cutting board and cut into 1/2-inch-thick slices using a serrated knife. Return biscotti slices to the baking sheet.
8. 8 Return biscotti to the oven and bake until firm to the touch, about 20 minutes. Flip each cookie and continue baking until toasted, about 20 minutes more. Cool biscotti completely before storing in an airtight container.

By kel7298

Ingredients

• ✓ almond
• maraschino cherry
• rum extract
• vanilla pudding mix
• instant chocolate pudding mix
• ladyfinger cookie
• heavy cream
• sugar

Instructions

1. 1 In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.
2. 2 In a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.
3. 3 Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.
4. 4 In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. Refrigerate for 2 hours or more before serving.

By Donna Holub

Ingredients

• ✓ almond
• cornmeal
• sugar
• all-purpose flour
• lemon
• vanilla bean
• salt
• butter
• lard
• egg yolk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.
2. 2 Combine almonds, cornmeal, sugar, flour, lemon zest, vanilla, and salt in a bowl. Mix well using a fork.
3. 3 Pile flour mixture onto a flat work surface, forming a mound. Make a large well in the center; add butter, lard, and egg yolks. Knead vigorously until mixture is combined but crumbly. Spread evenly in the prepared baking pan.
4. 4 Bake in the preheated oven until golden, 40 to 45 minutes. Cut while still warm.

By GJGLAM

Ingredients

• ✓ almond
• confectioners' sugar
• ricotta cheese
• mini semi-sweet chocolate chip
• amaretto liqueur
• cannoli shell
• confectioners' sugar
• cocoa powder
• maraschino cherry

Instructions

1. 1 In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
2. 2 Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
3. 3 Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.

By KITTYCATGRL

Ingredients

• ✓ almond
• white sugar
• egg
• vegetable oil
• lemon juice
• lemon
• all-purpose flour
• yeast
• powdered sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup (7 ½x3-inch) fluted tube pan (such as Bundt). Sprinkle almonds evenly around the bottom of the pan. Set aside.
2. 2 Beat sugar and eggs in a large bowl with an electric mixer. Beat in oil, ¼ cup lemon juice, and lemon zest until well combined. Gradually beat in flour until incorporated. Add Lievito; beat until combined. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool for 10 minutes; run a knife around the edges of the pan to loosen. Place cake in the freezer for 20 minutes. Remove from the freezer; invert cake onto a serving platter.
4. 4 Combine confectioners' sugar and 1½ teaspoons lemon juice in a small bowl until smooth. Transfer glaze to a small resealable bag; snip one corner of the bag. Drizzle glaze over top of cake.

By Kim's Cooking Now

Ingredients

• ✓ almond
• egg
• all-purpose flour
• honey
• vanilla bean
• semisweet chocolate
• sprinkle
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Place eggs in bowl and beat until they have tripled in volume. Add flour gradually until well blended (do not use all the flour). The dough should remain slightly sticky.
2. 2 Transfer to floured board. Cut off a piece at a time. Using a little flour, if needed, roll between your hands to form pencil shapes.
3. 3 Cut into 1/4 inch pieces. Place each on floured cloth. In a large pan on top of the stove, heat oil to 375 degrees F (190 degrees C). Deep-fry pieces about 1/2 cup at a time, turning constantly until golden. Drain and set aside. (Note: after several batches, dough begins to turn brown quickly. This means it is time to change the oil)
4. 4 In large pan, bring honey to boil with vanilla bean. Discard bean. Place deep-fried pieces into hot honey and toss until all are coated. Cool and stir in chocolate, nuts, and multi-colored jimmies. Place on plate, shaping firmly into tall cone. Sprinkle with confectioner's sugar.

By Nancy

Ingredients

• ✓ almond
• pear
• amaretto liqueur
• white sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter a small tart pan or a 9-inch cake pan.
2. 2 Mix pear slices and amaretto liqueur together in a bowl.
3. 3 Process almonds and 2 tablespoons sugar together in a food processor until the mixture is a fine almond meal.
4. 4 Beat 1/4 cup sugar and butter together in a bowl using an electric mixer until light and fluffy; add eggs and vanilla extract and beat until well combined. Mix almond meal mixture, flour, and salt into creamed butter mixture to make a smooth batter.
5. 5 Drain pears, reserving the amaretto liqueur. Stir drained liqueur into batter just until incorporated.
6. 6 Pour batter into the prepared pan, smoothing batter if uneven. Arrange pear slices in a decorative pattern atop batter.
7. 7 Bake in the preheated oven until cake is starting to pull away from the edges, about 25 minutes. Allow cake to cool in pan for at least 15 minutes before serving.

By eatcookdream

Ingredients

• ✓ almond
• wafer paper
• pistachio
• honey
• sugar
• sugar
• egg white
• salt
• lemon zest
• vanilla extract

Instructions

1. 1 Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet wafer paper in the bottom of the lined dish. Place almonds and pistachios in a warm place to make them easier to mix in at the end.
2. 2 Pour honey into a heavy-bottomed pot. Add 1 cup plus 3 tablespoons sugar; cook over low heat with a spatula, stirring constantly, until mixture turns from grainy to silky and smooth, about 30 minutes. Remove the pot from heat.
3. 3 Place egg whites and salt in a mixing bowl. Whisk until whites form soft peaks, 3 to 4 minutes. Place the pot with honey mixture back on low heat. Gradually whisk 1/4 of the whipped egg whites into honey mixture; whisk in remaining egg whites in 3 more batches.
4. 4 Continue cooking over low heat, stirring constantly with a spatula, until mixture turns a brighter white and a ribbon of mixture sits on the surface for 4 or 5 seconds before it disappears, about 40 minutes. You can add a few drops of mixture to a small bowl of ice cold water to test the consistency; ideally it should feel like firm clay.
5. 5 Whisk in lemon zest and vanilla. Add warm almonds and pistachios; stir to incorporate evenly. Transfer nougat mixture to the prepared baking dish; smooth the top with a clean, oiled spatula. Top nougat with remaining sheet wafer paper, shiny-side up. Lay plastic wrap over the top and press down evenly, tamping mixture down gently but firmly. Remove top plastic wrap.
6. 6 Allow nougat to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours.
7. 7 Lift the edges of overhanging plastic wrap to release nougat from the baking dish. Invert and remove plastic wrap from the bottom. Trim off the edges if plastic wrap is hard to remove. Cut torrone into 1-inch squares using a sharp serrated knife.

By John Mitzewich

Ingredients

• ✓ almond
• almond paste
• egg white
• sugar
• confectioners' sugar
• all-purpose flour
• salt
• lemon extract
• red food coloring

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 2 In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
3. 3 Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.

By JANDEE

Ingredients

• ✓ almond
• all-purpose flour
• sugar
• baking powder
• salt
• orange zest
• egg
• vegetable oil
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
2. 2 In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add eggs oil, and almond extract. Stir or mix by hand until mixture forms a ball.
3. 3 Separate dough into 2 pieces and roll each one into a log, about 8 inches long. Place logs on a prepared baking sheet and flatten so they are about 3/4-inch thick. Bake in the preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2-inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

By Karen

Ingredients

• ✓ almond
• all-purpose flour
• sugar
• baking powder
• baking soda
• egg white
• egg
• vanilla extract
• cranberry

Instructions

1. 1 Preheat oven to 325 degrees F (170 degrees C).
2. 2 Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
3. 3 Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
4. 4 On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
5. 5 Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

By KATHIANNE

Ingredients

• ✓ almond
• butter
• white sugar
• egg
• anise extract
• vanilla extract
• all-purpose flour
• salt
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F ( 165 degrees C ).
2. 2 In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
3. 3 Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

By Bernie

Ingredients

• ✓ almond
• garlic
• rosemary
• sea salt
• black pepper
• zucchini
• salami
• mozzarella
• olive oil
• balsamic vinegar

Instructions

1. 1 Mix garlic, rosemary, sea salt, and pepper together in a large bowl. Add zucchini, salami, mozzarella cheese, and almonds. Mix well. Stir in olive oil and balsamic vinegar. Let stand for 10 minutes, then serve.

By Cooking Italian With Joe

Ingredients

• ✓ almond
• white sugar
• butter
• lemon
• vanilla sugar
• egg
• almond flour
• ricotta cheese
• white sugar
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
2. 2 Bean 3/4 cup sugar and butter in a large bowl with an electric mixer until creamy, about 3 minutes. Add lemon zest, lemon juice, and vanilla sugar; mix until well combined. Add egg yolks, one at a time, beating well after each addition. Fold in almond flour and ricotta cheese with a silicone spatula.
3. 3 Wash and dry the beaters. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into almond-ricotta batter; pour into the prepared pan. Sprinkle with sliced almonds.
4. 4 Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
5. 5 Remove from the oven and let cake cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

By Allrecipes Member

Ingredients

• ✓ almond
• prune
• raisin
• walnut
• hazelnut
• white sugar
• orange marmalade
• candied orange peel
• cinnamon
• white wine
• olive oil
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine prunes, raisins, almonds, walnuts, hazelnuts, sugar, orange marmalade, candied orange peel, and cinnamon in a large bowl and stir to combine with a wooden spoon. Pour in wine and olive oil. Add flour and mix everything into a sticky dough, adding more flour if mixture does not stick together.
3. 3 Shape mixture into 8 similar sized logs with wet hands and place onto prepared baking sheet.
4. 4 Bake in the preheated oven until golden, about 30 minutes.

By lacucinadinadia

Ingredients

• ✓ almond
• graham cracker crumb
• butter
• honey
• egg
• ricotta cheese
• honey
• vanilla extract
• whole wheat flour
• lemon zest
• pumpkin seed

Instructions

1. 1 In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seeds on top.
4. 4 Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door and leave pie inside to cool for 30 minutes.
5. 5 Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.

By MARBALET

Ingredients

• ✓ almond
• ✓ almond
• ✓ almond
• all-purpose flour
• semolina flour
• baking powder
• butter
• white sugar
• egg
• orange juice
• orange zest
• vanilla extract
• brandy
• brandy

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside.
2. 2 Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy.
3. 3 Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined.
4. 4 Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds.
5. 5 Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.

By sapphireml

Ingredients

• ✓ almond
• ✓ almond
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• sugar
• olive oil
• egg
• vanilla extract
• almond extract

Instructions

1. 1 Whisk flour, baking powder, and salt together in a mixing bowl.
2. 2 Place butter, 1 cup plus 1 tablespoon sugar, and olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
4. 4 Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
5. 5 Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
6. 6 Reduce oven temperature to 325 degrees F (165 degrees C).
7. 7 Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
8. 8 Transfer biscotti to a cooling rack; let cool to room temperature.

By John Mitzewich

Ingredients

• ✓ almond
• all-purpose flour
• sweet dessert wine
• olive oil
• white sugar
• cocoa powder
• cocoa powder
• lemon
• vanilla extract
• baking powder
• baking soda
• cinnamon
• clove

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread out almonds evenly on the baking sheet.
2. 2 Bake almonds in the preheated oven until toasted, about 15 minutes. Remove from the oven and cool for 10 minutes.
3. 3 Place almonds in the bowl of a food processor; pulse until finely chopped.
4. 4 Increase heat to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5. 5 Place flour in a large bowl and pour in 1/2 the sweet dessert wine, a little at a time. Stir and mix into a wet, sticky dough. Fold in almonds, olive oil, sugar, 1/2 cup plus 1 tablespoon cocoa powder, lemon zest, vanilla extract, baking powder, and baking soda.
6. 6 Pour remaining port wine into a saucepan and heat until warmed. Stir in cinnamon and cloves and add mixture to the dough. Knead dough for a few minutes until it holds together well but is still sticky. Shape dough into walnut-sized oval balls that resemble little rocks. Place cookies 2 inches apart onto the baking sheet.
7. 7 Bake in the preheated oven until browned, about 10 minutes. Remove from the oven and allow to cool completely.

By NonnaPia