sliced almonds

The egg whites in the batter keep these buttery shortbread-like cookies crumbly and light (and provide a place for all those spare egg whites you accumulate during holiday baking). The cardamom flavor is pronounced, so use the freshest cardamom you can find. These are also perfect for gift-giving, since they’ll keep practically forever, or at least 3 weeks stored airtight at room temperature.

Cardamom Butter Crescents

all-purpose flour, plus more for rolling

10 grams ground cardamom

kosher salt

unsalted butter (3 1/2 sticks), at room temperature

confectioners’ sugar,

almonds

Heat oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, add the flour, cardamom and salt, and whisk to combine.

In the bowl of an electric mixer, beat butter and sugar on low speed until just combined. Add egg whites, beat until just combined, then add flour mixture and mix until just combined.

Divide dough into 8 equal pieces. On a lightly floured surface, roll one piece out into a log 3/4-inch thick. Using a bench scraper or sharp knife, cut 3-inch pieces off the log. Working with one 3-inch piece at a time, gently roll both ends so they taper slightly, then form into a crescent. Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1-inch apart.

Gently press 1 almond slice into each cookie. Bake until light golden brown, 10 to 14 minutes. Cool, then dust with confectioners’ sugar.

This recipe from the eminent American food writer came to The Times through the chef Andrew Zimmern, who was a frequent guest at James Beard’s legendary Sunday and holiday open houses when he was a child. The savory combination of red peppers, onions, raisins, almonds and green olives was new and exciting to him in the 1970s, and still tastes fresh today.

James Beard’s Farmer’s Chicken

bone-in, skin-on chicken thighs (or a combination of thighs and

Kosher salt and black pepper

olive oil

yellow onion,

red bell pepper, stemmed, seeded and minced

oregano

sweet paprika

dry white wine

chicken stock

mild green olives,

currants

lemon

parsley

almonds (optional)

rice

Pat chicken pieces dry and sprinkle with salt and pepper.

In a wide skillet with a lid, heat oil over medium. Working in batches if necessary to avoid crowding the pan, brown the chicken, rotating as needed, until the skin is golden and releases easily from the pan, at least 5 minutes per side. Adjust the heat to avoid scorching. As the pieces are browned, transfer them to a plate.

Once all the chicken is browned, add the onion and bell pepper to the skillet. Sprinkle with salt and cook, stirring, until softened and beginning to brown around the edges, about 5 minutes. Stir in the oregano and paprika.

Add the wine and simmer, stirring up the browned bits from the bottom of the pan, until the pan is almost dry, about 5 minutes.

Stir in stock, olives and currants, and bring to a simmer. Carefully return the chicken pieces to the pan. Cover and let simmer over low heat for 20 minutes. Remove the lid, stir and let simmer, uncovered, until the chicken is tender and the liquid reduces slightly, about 15 minutes. (The sauce will be quite loose.) Taste the sauce for salt and pepper. (Recipe can be made up to this point and refrigerated for up to 3 days.)

When ready to serve, heat through and stir in lemon zest and juice. Divide among shallow bowls and sprinkle with parsley and almonds (if using). Serve with rice, orzo or toast.

Though quite straightforward, this recipe for Norwegian apple cake from Nevada Berg's cookbook “North Wild Kitchen” did raise a question. A whole tablespoon of cinnamon? Really? But it was not at all excessive, giving the cake autumnal fragrance and flavor along with a nicely burnished surface. What this recipe also offers is great flexibility. Though it calls for an 8-inch springform, it also worked in a 9-inch and a 10-inch, the latter providing a little less cake in proportion to topping (though no change in cooking time). Larger pans require more fruit. And on that score, in place of apples the recipe works well with fresh figs and peaches. Small purple plums, pears, apricots and even bananas are some other options to consider.

Norwegian Apple Cake

tart apples,

all-purpose flour

baking powder

granulated sugar

eggs,

whole milk

32 grams sliced almonds

dark brown sugar

cinnamon

Whipped cream cream

Peel and core apples; slice 1/2-inch thick. Set aside. Use some of the butter to grease an 8-inch springform cake pan. Dust with a little flour. Heat oven to 350 degrees.

Sift or whisk flour with baking powder. Set aside. In the bowl of a standing mixer, beat granulated sugar with 3/4 cup (1 1/2 sticks) of the butter for several minutes, until light and fluffy. Beat in eggs, one at a time, then beat mixture about 3 minutes until creamy. Gradually add flour mixture in three batches, alternating with milk, mixing well after each addition. Transfer batter to pan.

Arrange the apple slices on top of batter in tight overlapping concentric circles, gently pressing them in a bit. Scatter almonds on top. Dust with brown sugar and cinnamon. Dot with remaining butter. Place in the oven and bake about 1 hour, until a cake tester comes out clean, the top has browned and feels fairly firm to the touch.

Allow to cool in the pan until just warm. Remove sides of pan and serve with whipped cream or ice cream. If cake has cooled completely it can be warmed before serving.

Celery, an underappreciated vegetable relegated to making stocks and mirepoix, rarely gets the attention it deserves. It’s available in the grocery store year-round. Come late summer, it starts popping up in farmers' markets everywhere, and it deserves to shine. In this dish, its pleasantly bitter leaves are used in a unique take on gremolata, a fresh herb condiment traditionally made with Italian parsley (which you can also use here). Snappy green beans, also readily available in late summer, round out this unassuming, but impressive pasta you’ll want to make again and again no matter what the season.

Pasta With Green Beans and Almond Gremolata

celery leaves or parsley leaves

garlic clove, grated

Kosher salt

gemelli, campanelle

beans,

olive oil,

garlic cloves, thinly sliced

red-pepper flakes

unsalted butter

Pecorino

Kosher salt,

Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don’t burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.

Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it’s done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.

While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.

Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.

This one-pan chicken dish is a practically effortless meal packed with the flavors of Morocco. Tfaya is a sweet and savory Moroccan sauce made of caramelized onions, raisins and spices, and here those ingredients are used to create a comforting meal that requires only 10 minutes of preparation time.

Tfaya Baked Chicken

raisins

onions

chicken leg quarters (about 2 1/2 pounds total)

Couscous

vegetable stock

honey

garlic cloves, pressed

turmeric

ginger

fine sea salt

black pepper

Heat the oven to 400 degrees. Prepare the chicken: Soak the raisins in hot water for 5 minutes or until softened; drain and transfer to a deep roasting pan.

Make the marinade:  Transfer the stock, olive oil, honey, garlic, turmeric, ginger, salt, black pepper and cinnamon to a large bowl; mix until smooth and well combined.

Finish preparing the chicken: Add the onions to the roasting pan and pour approximately half of the marinade over the onions and raisins. Use your hands or tongs to combine.

Transfer the chicken legs to the large bowl with the remaining marinade and use your hands or tongs to make sure that the chicken is thoroughly coated. Place the chicken legs on top of the onion mixture, skin-side up, and pour any remaining marinade over the chicken.

Bake in the oven for 35 minutes. Remove the roasting pan from the oven and scatter the almonds on top. Return to the oven for another 10 to 15 minutes, until the chicken is cooked through and golden and the almonds are nicely toasted. Serve immediately, with a side of couscous or bread.

This simple and tender cake is prepared entirely in the food processor, with juicy apricots, fragrant vanilla and nutty almond flour, which accentuates the fruity flavor. The apricots add natural tartness to balance the rich, buttery cake, but the cake also works well with other stone fruits, like peaches, plums and nectarines. It’s an ideal recipe for using overripe fruits, if you’ve bought too many and can’t eat them fast enough. Perfect for breakfast with coffee or tea, this snacking cake is a great pick-me-up treat any time of day. For dessert, toast the slices and serve warm topped with whipped cream, ice cream or macerated fruit.

Apricot Snacking Cake

unsalted butter,

55 grams sliced almonds

light brown sugar

baking soda

kosher salt (such as Diamond Crystal)

eggs

vanilla extract

almond flour

apricots,

Honey, whipped cream or ice cream,

Set a rack in the middle position of the oven and heat oven to 350 degrees. Grease a 9-by-5-inch metal loaf pan with butter. 

On a rimmed baking sheet, spread almonds into a single layer and toast in the oven until golden, 5 to 7 minutes. Transfer to a plate to cool.

Meanwhile, in the bowl of a food processor, combine the 6 tablespoons butter, both sugars, the baking powder, baking soda and salt, and pulse until butter is pea-size. Add eggs and vanilla, and pulse until well blended. Add both flours and pulse, scraping down the sides of the bowl, until well incorporated. Add apricots and pulse until fruit is finely chopped and mixture is almost smooth. 

Using a spoon or flexible spatula, stir in toasted almonds. Scrape mixture into prepared pan and smooth top. 

Bake until cake is golden on top and firm in the center, 40 to 45 minutes. Transfer to a rack and cool for 30 minutes. Slide a paring knife or small offset spatula along the sides of the pan to loosen the cake, then turn out cake and cool completely (or until lukewarm).

Slice the cake and enjoy it drizzled with honey, topped with whipped cream or ice cream, or as is.

Apricot Snack Cake

This is the perfect salad for serving up for Thanksgiving dinner! It's an easy-to-make salad with tons of flavors and textures to perfectly accompany anything you serve up for dinner.

Bacon Cranberry Shaved Brussels Sprouts Salad

lemon juice

Tbsp orange juice

garlic cloves,

cayenne pepper

Salt and pepper

sprouts,

bacon,

cranberries

parmesan cheese

In a small bowl, add lemon juice, orange...

In a small bowl, add lemon juice, orange juice, garlic, and cayenne. Whisk together to combine. While whisking, slowly pour in olive oil in a steady stream to form an emulsion. Season with salt and pepper to taste. Set aside in the refrigerator.

Using a mandoline, shave brussel sprouts into thin...

Using a mandoline, shave brussel sprouts into thin slices to form a slaw texture. Rinse and dry once they've all been shaved.

Add shaved sprouts to a large serving bowl....

Add shaved sprouts to a large serving bowl. Add bacon, cranberries, sliced almonds and grated parmesan cheese, tossing to combing. When ready to serve, toss with dressing.

Add almonds, cranberries, cheese, bacon and sprouts to...

Add almonds, cranberries, cheese, bacon and sprouts to a bowl, tossing to combine. When ready to serve, toss with the dressing.

This vegan kale power salad is so satisfying and loaded with flavour. Kale is topped with tender roasted sweet potatoes, crispy baked tofu bits, avocado, red onion, and a super creamy spicy almond dressing that you&#039;ll want to drizzle on everything!

Kale Power Salad with Spicy Almond Dressing

garlic,

yeast

water

white wine vinegar

lime juice

Tamari

maple syrup

Dijon mustard

hot sauce of choice,

sea salt and ground black pepper,

nutritional yeast

garlic powder

onion powder

chili powder

potatoes

olive oil, divided

arrowroot powder

cornmeal

kale,

peeled,

red onion,

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

Make the spicy almond dressing. In an upright blender, combine the almonds, garlic, nutritional yeast, water, olive oil, white wine vinegar, lime juice, Tamari, maple syrup, Dijon mustard, hot sauce, salt, and pepper. Blend the mixture on high until smooth and creamy. If it&#39;s a little thick and pasty, just add a big splash of water and blend it again. Taste the dressing and check for seasoning, adjust if necessary, and set aside.

In a small bowl, make a little spice blend: stir together the nutritional yeast, garlic powder, onion powder, paprika, and chili powder. Set out two medium bowls. Place the chopped sweet potatoes in one of the bowls and the tofu pieces in the other. Using a clean kitchen towel, really do your best to blot all moisture from the tofu.

Divide the spice blend evenly amongst the sweet potatoes and tofu. Drizzle both the sweet potatoes and the tofu with 1 ½ tablespoons of olive oil. Season both with salt and pepper. To the tofu only, add the arrowroot and cornmeal. Toss the sweet potatoes until evenly coated. Then, using a spatula, toss the tofu bits until evenly coated.

Spread the sweet potatoes and tofu out on opposite sides of the baking sheet. Give each piece as much space as you can. Pop the baking sheet into the oven and roast for 35 minutes, stirring and flipping the pieces at the halfway point. At the end of the roasting, the sweet potatoes should be tender and the tofu bits should be crunchy on the outside.

In a large bowl, combine the kale, remaining tablespoon of olive oil, lime juice, maple syrup, salt, and pepper. Use your hands to massage the kale until it’s slightly tenderized, about 1 minute.

Drizzle the top of the kale with some of the spicy almond dressing. Then top with roasted sweet potatoes, crispy spiced tofu bits, avocado, and red onion. Drizzle more of the dressing on top. Finish the salad with the toasted sliced almonds. Enjoy immediately.

https://content.jwplatform.com/videos/nErixSmn.mp4

This vegan kale power salad is so satisfying and loaded with flavour. Kale is topped with tender roasted sweet potatoes, crispy baked tofu bits, avocado, and red onion. A super creamy spicy almond dressing that you’ll want to drizzle on everything finishes it off.

Packed with wholesome vegan goodness, this easy green lentil edamame salad comes together in about 20 minutes with a deliciously tangy spiced lemon dressing and toasted almonds for crunch.

Green Lentil Edamame Salad with Spiced Lemon Dressing

dry green lentils,

sea salt

cumin

coriander

chilies

avocado oil

lemon zest (plus extra)

Worcestershire sauce

sea salt,

edamame,

red onion, small dice

flat leaf parsley, chopped (plus extra)

Place the lentils in a medium saucepan and cover with 3-4 inches of water. Add the pinch of salt and bring to a boil. Simmer until lentils are just tender–you don’t want to overcook them! About 13-15 minutes is good. Once cooked, drain and set aside to cool slightly.

Make the dressing. In a medium bowl, combine the cumin, coriander, chilies, and black pepper. In a small skillet, heat the avocado oil until it’s just starting to get hot. Then, pour the oil over the spices in the bowl. Let it sit for 5 minutes or so before whisking in the lemon zest, lemon juice, maple syrup, Worcestershire, and salt. Set aside.

In a large bowl, combine the cooked lentils, thawed edamame, red onion, parsley, salt, and pepper. Pour over the dressing and toss to combine. Serve with toasted almonds on top (plus extra parsley and lemon zest if you like) and enjoy!

Love the dressing and the oil method! I used Trader Joe’s pre-cooked lentils so this came together incredibly quickly for a great weeknight salad. I also added roasted sweet potatoes, chopped dill, and a tahini drizzle which put this over the top for me :) Thank you, Laura!

Thank you for this delicious &amp; nutritious lentil edamame salad. I doubled on the spices a bit and omitted the maple syrup. You were right, so quick to make, just about 20 minutes. The next day after sitting overnight in the fridge…is so flavorful! I ate served atop a mix of arugula and cabbage mix and added a few pumpkin seeds. Perfect lunch for a summer's day!

YUMMMMM!!  Made this last night for my husband and me and it's gone!! I'm making it again tonight but doubling it!   It's one of those recipes that you can't stop eating (obviously). It's quick and easy and I always have the ingredients on hand. My husband said "keep this one in the rotation" :-)

It was quick and very tasty! Thanks Laura x

This makes up quickly and is delicious, even without the toasted almonds which I was too lazy to prep, haha. Used EVOO because I don't stock avocado oil in my pantry. Winner!

Top 10 sliced almonds recipes from across the web

The most viewed sliced almonds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cardamom Butter Crescents

James Beard’s Farmer’s Chicken

Norwegian Apple Cake

Pasta With Green Beans and Almond G...

Tfaya Baked Chicken

Apricot Snacking Cake

Apricot Snack Cake

Bacon Cranberry Shaved Brussels Spr...

Kale Power Salad with Spicy Almond ...

Green Lentil Edamame Salad with Spi...

Top 10 sliced almonds recipes from across the web

The most viewed sliced almonds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cardamom Butter Crescents

James Beard’s Farmer’s Chicken

Norwegian Apple Cake

Pasta With Green Beans and Almond G...

Tfaya Baked Chicken

Apricot Snacking Cake

Apricot Snack Cake

Bacon Cranberry Shaved Brussels Spr...

Kale Power Salad with Spicy Almond ...

Green Lentil Edamame Salad with Spi...

The most viewed sliced almonds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine