The almond has long been prized for cakes, confectionery and as a source of cosmetic oil. For many of us it has a strong association with Spain, where we have seen groves of almond trees (smelt them too if we are lucky enough to be abroad in the spring) and seen shops filled with dozens of different almond biscuits and pastries.

Turron is another almond speciality: it’s a grown-up version of nougat made in Spain and Italy using toasted almonds.

The flavour of uncooked almonds is delicate and does not keep forever. With a food processor you can grind your own almonds for immediate use and conserve much more almond flavour.
Related Recipes
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Cherry and Almond Crunchies

This is one of three recipes for crunchies on the site - the easiest biscuits ever, you can use whatever you have to hand to invent your own version, allowing you to get creative in the kitchen!

Prune, Apple and Armagnac Cake with Almond Streusel Topping 

Prune, Apple and Armagnac Cake with Almond Streusel Topping

This is a cake that borders on being a dessert, and would be my choice for a celebration supper party, served warm with crème fraîche. If you are not a lover of Armagnac, the prunes also taste good served with port or amaretto liqueur.

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Lemon Ricotta Cheesecake with a Confit of Lemons

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Baked Apple and Almond Pudding Serves 4-6

Baked Apple and Almond Pudding

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Ajo Blanco – Chilled Almond Soup Serves 4

Ajo Blanco – Chilled Almond Soup

It may sound unusual, but you really must try this cooling, summery almond soup - a Spanish classic and just the thing for lunch on a balmy day.




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