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.
No cooking here - just an assembly job involving ready-made custard, trifle sponges and a few other magic ingredients. You'll end up with a trifle that will be loved by everyone!
A lovely dark preserve that you can make in the winter months, when fresh fruit is out of season, as it uses dried apricots. Apricots and almonds have a wonderful affinity and this is bound to become a family favourite!
Wholemeal flour adds lightness to this stunning, classic cake - and of course you can kid yourself that it's a healthy option too! What could be better with a cup of tea?
Definitely not for diet days, but this glorious chocolate cheesecake is a must for chocoholics. It's also easier to make than it looks, so why not wow your guests?
Light and full of Christmas flavour, this steamed panettone pudding will go down a treat after the turkey on Christmas Day! Serve it with an alcoholic citrus sauce for a festive finale to remember...