INGREDIENTS: 4 to 5 nectarines 1 cup water 6 eggs 1 cup plus 2 tablespoons sugar 2 1/3 cups ground almonds 1 heaping teaspoon baking powder METHOD: Preheat the oven to 375˚F. Butter and line an 8-inch springform pan with parchment paper. Set aside Place the nectarines in a casserole dish with 1 cup of...Read More

A minty yogurt dressing refreshes this versatile salad of peas, toasted almonds, celery, and green onions. It’s finger food when you spoon the mixture into tender butter lettuce leaves or a side salad for a picnic. INGREDIENTS: 1 cup slivered almonds, toasted 1 1/3 cup mayonnaise 1/4 cup plain Greek yogurt or sour cream 1...Read More

Admittedly — hot oatmeal is not my favorite breakfast. But, keeping in mind the benefits of increasing fiber in the diet and chasing the cholesterol monster away, it is a mainstay in the fall and winter breakfast lineup. But, when spring arrives — I’m so ready to jettison the gruel for granola topped with a...Read More

Chutney is one of the most useful condiments to have in the cupboard! It can be used in so many different ways. This apricot chutney with almonds is packed with flavor and a breeze to make. You’ll find dried apricots available from Pulido Farms at our farmer’s markets. If you like chutney with a little...Read More

INGREDIENTS: COOKIES 2 cups all-purpose flour, sifted 1/2 cup sugar 1/4 teaspoon salt 1 cup butter (Plugra is best), cut into cubes 3/4 cup unblanched almonds, ground finely 2 teaspoons pure vanilla extract Chopped pistachio nuts, for garnish FROSTING 6 tablespoons butter 1/3 cup half-and-half 2/3 cup packed brown sugar 2 cups confectioners’ sugar 1/2...Read More

This recipe is similar to the delightful salad served at Magic Pan crepe restaurants that were popular during the 80s. In our updated version, we have added slices of fresh fennel bulb which adds a delectable crunch to the salad and we’ve replaced the canned mandarin oranges with fresh seedless clementine segments. INGREDIENTS: Salad 1/3...Read More

INGREDIENTS: 1 egg white 1 tablespoon water 2 cups whole natural or blanched almonds 1/2 teaspoon cinnamon 1/2 teaspoon cumin 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt or sea salt 1/8 teaspoon ground ginger 1 cup golden raisins METHOD: Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Whisk egg white...Read More

INGREDIENTS: 1 egg white 1 tablespoon water 3 cups whole blanched almonds (about 1 lb.) 1/4 cup sugar 2 teaspoons ground cumin 1 teaspoon ground coriander 2 teaspoons coarse salt 1 1/2 teaspoons ground red pepper METHOD: Preheat oven to 275 °F. Line a rimmed sheet pan with parchment paper. Whisk egg white and water...Read More

INGREDIENTS: 2 cups whole natural almonds 1/4 cup honey 2 tablespoons butter 1 cup turbinado sugar METHOD: Spread almonds in a shallow pan. Place in cold oven; turn oven to 350°F and roast for 12 to 20 minutes, stirring occasionally, until well roasted. Over medium heat in a medium saucepan, heat honey and butter to...Read More

In the winter, fresh crop almonds are plentiful at our farmers’ markets. Toffee makes a delightful holiday gift from your kitchen and is very easy to make! INGREDIENTS: 2 cups raw almonds 1 1/2 cups butter (use fresh, flavorful butter) 1 1/4 cups sugar 1/4 tablespoons light corn syrup 1/2 teaspoon salt 3/4 cup water...Read More