Almonds Recipes

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Cooking with Almond Flour Recipe

Cooking with Almond Flour

01.06.15 by Jackie

My childhood in France was punctuated with much fun, joy and delicious pleasures. I especially loved January, because it's the time of the year when Epiphany is celebrated with la galette des Rois, or king's cake. For those who don't know, epiphany is a Christian holiday that celebrates the Magi visiting baby Jesus. January 6th is the official day of Epiphany, but in France, we usually celebrate it on the Sunday between the 2nd and the 8th.

I just stocked up my kitchen with almond flour for the delicious occasion, so little Aria gets to experience the same delights. I know I'm going to have a lot of leftover almond flour, so I went through all the recipes creatively utilizing the special ingredient for you to see.

Almond flour is also a great alternative for gluten-free cooking. My mother-in-law discovered later in life that she has celiac disease, and almond is a great substitute in recipes. My tip for a longer shelf life is to store almond flour in the freezer. And not only does it make delicious desserts, almond flour is a great thickener for savory sauces. Isn't that sweet?

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Almond Tea Cake Recipe Recipe

Almond Tea Cake Recipe

04.12.13 by Jackie

I don't make these sweet treats too often, because in my opinion (being from France where pastries are subtly sweetened), they're a tad too sweet. But they're perfect with a hot of cup of tea and I know my husband Lulu loves them. The concept of these cookies is to create an absolute overload of almonds. The cookie dough is made of chopped almonds, marzipan (honey and almond meal), almond extract, powdered sugar and a strong, floral honey.

I got the girls involved in rolling the cookies into balls and coating them in powdered sugar prior to baking. And once the cookies were baked, the girls dunked them one more time in powdered sugar to resemble snowballs. 


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Chocolate Almond Drink Recipe Recipe

Chocolate Almond Drink Recipe

08.29.12 by Jackie

Since I started working out intensely, I sometimes feel a little low on energy especially after my early morning workout before my infant daughter Aria wakes up. I've tried some of the commercially available protein drinks, and a few are ok, but when I have the time I make an almond chocolate drink. It's made of homemade toasted red rice powder (I've mentioned it in the past), ground almonds, almond milk, unsweetened cocoa powder and a natural sweetener. I usually pour it in a travel mug and enjoy it in the car later in the morning.  It's thick, nutritious and extremely filling. I'm usually less hungry at lunch time so a light salad is more than enough to stay satisfied until dinner.

I'll share more of the flavors I've developed soon. These drinks have become my grab-and-go "breakfast," once my little Aria wakes up and keeps me busy for the rest of the day. I'm no dietitian or medical expert, but I've noticed a boost of energy and I eat a lot less when lunch time comes.


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Almond Pudding Recipe Recipe

Almond Pudding Recipe

09.24.10 by Jackie

Almond pudding is not your average dessert. I came up with the recipe in an effort to make good use of the Tamarin speculoos spread I recently received and some left-over almond flour I ground after making frangipane apple tartlets.

To make the dessert, I mixed black sesame powder with almond milk. I used arrowroot starch as a thickener and added speculoos spread and agave nectar as the sweeteners.  Arrowroot is a neutral ingredient and is very easy to digest.

It makes a great dessert, but my husband Lulu also loves it as breakfast (I thin it with more almond milk) or as a late-night snack. As an added bonus, this dessert is eggless, dairy fee and gluten free.


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Semolina Cake Recipe Recipe

Semolina Cake Recipe

04.16.10 by Jackie

Gâteau de semoule (semolina cake) is a French dessert packed with Oriental spices. I think semolina dessert was influenced by North African ingredients such as citrus, raisins, date, almonds, cardamom and cinnamon. The creamy dessert itself isn't very sweet so the the richness of the caramel sauce compliments it very well. As French desserts go, it is fairly "healthy" because very little butter is required.

I make this dessert in the winter and early spring because very few fresh fruits are available at the market. It is typically served warm, which also makes it perfect for the cooler months of the year.

Tasting semolina cakes instantly sends me back to my childhood. I have to admit that we would buy them at the market back then. After dinner, I would take a serving, put it in the microwave for 30 seconds, and then savor every single bite. Semolina cakes may not be part of your childhood, but if you give this recipe a try, I'm sure it will make you feel like a kid again!


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