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.
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!
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.
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.
This is just the sort of thing that you hope will be served after a convivial Sunday roast, complete with home-made custard, or cream, of course!
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.