Thinking ahead about Easter and the treats to serve? I’m a lifelong fan of marzipan, which is made from blanched almonds, sugar and some liquid sugar to make it malleable. The combination of marzipan and dark chocolate in these Mocha Marzipan Truffles is a natural. (They look like Easter eggs from Mars, where we might fine new friends.) The rich toasted notes of good-quality bitter chocolate balance the sweet almond flavors. When spiked with a
Almond Spice Sugar Cookies with Chocolate Coffee Crumbs

Each season I audition cookies to make for the holidays. My palate prefers spicy, toasty notes over pure sugar. Shortbread and these Almond Spice Sugar Cookies with Chocolate Coffee Crumbs appeal to me. A sugar cookie should be crisp, buttery and slightly sweet. Blanched almond flour adds a toasty note and warm baking spices suggest the winter holidays in these cut-out cookies. Although these cookies can be decorated with any sort of icing, the combination
MORE...
Almond Financiers

A patisserie staple, almond financiers are a favorite and a treat that is easily made at home. These buttery little cakes deceive. Their delicately crisp texture hides a melting crumb of deliciousness. Yes, I have my weaknesses, and these are among them. Blanched almond flour softens the crumb in these tender cakes. Browned butter gives them their rich flavor and melt-in-the mouth quality. If you’ve never made browned butter before, give it a try.
MORE...
Almond Romesco Sauce

Hot weather means cold food. We cook early in the day before our kitchen heats up. And we rely on a rotation of dishes to beat the heat including this Almond Romesco Sauce. Spanish romesco sauce is made from charred tomatoes and almonds or walnuts, which give it a dark undertone. Almonds in place of walnuts and roasted red peppers in place of tomatoes changes the flavor profile, lightening the sauce. There’s not much to
MORE...
Apricot Cherry Frangipane Tart

Anytime I see ripe fresh apricots I buy them. Apricot growers have upped their game. New storing techniques help preserve their flavor. Now they entice enough to inspire me to make desserts like this Apricot Cherry Frangipane Tart. Jump to Recipe To make this tart, I adapted the sweet tart dough recipe from On Baking, the textbook I co-author. Sweet tart dough bakes into a crisp shortbread-like crust. Use it when you are making a
MORE...
Asparagus, Roasted Almond and Poached Egg Breakfast Salad

When the world is upside down, something bright, fresh and green starts my day. You barely need a recipe for this Asparagus, Roasted Almond and Poached Egg Breakfast Salad. I wrote it down because it is a combination that always satisfies. The recipe serves only one because my other half religiously eats his poached egg with an English muffin. And it’s a little primer on eggs and labeling. Poaching requires the best eggs you can
MORE...
Orange and Almond Chiffon Cake

Our Easter gathering will be a party of two this year. But I know someone who will really enjoy this Orange and Almond Chiffon Cake, especially if I serve it with fresh raspberries and coconut sorbet. A moist chiffon cake combines the lightness of angel food cake with some of the richness of a butter cake. Instead of butter, oil gives the cake its tender crumb. This gluten-free cake is ideal for Easter or Passover.
MORE...
Toasted Bread and Almond Crumble

Looking for a home made pantry staple to brighten up an everyday meal? Think savory granola. Toasted Bread and Almond Crumble is the topping you’ve been craving. It gives zip to soft creamy foods. Sprinkle it on salads, of course. But also use it as a topping for soups, deviled eggs, mashed potatoes and steamed vegetables. One thing you should not do, eat it with a spoon from the jar. You won’t want to stop.
MORE...
Almond Sablé Cookies

Some sweets deceive. These Almond Sablé Cookies among them. They require few ingredients. Finely milled blanched almond flour and cultured butter prime among them. The almond flour adds to the sweetness and the cultured European-style butter gives the cookies their rich flavor. The trick is finding the best quality ingredients. And baking the cookies low and slow to develop caramel notes. You can bake these sandy-textured cookies plain. (Sablé means “sandy” in French.) Or you
MORE...
Pumpkin Cherry Pear Cake with Cinnamon Almond Streusel

What do you look for in a snacking cake at this time of the year? Pumpkin, naturally. And warm spices, studded with fruit. This moist Pumpkin Cherry Pear Cake with Cinnamon Almond Streusel delivers just that and is what I’m making right now. We serve it with breakfast or as a snack for family and houseguests. Originally, I developed this recipe for American Almond Products Company. I used their cinnamon filling in the streusel, and
MORE...
"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4