Shaved Summer Squash with Almond Salsa Verde

When shaved into long, thin ribbons, summer squash more readily soaks up flavor—plus, it’s fun to eat.

• 
  
  1/2 cup finely chopped toasted blanched almonds
  
  


• 
  
  1/4 cup finely chopped fresh cilantro
  
  


• 
  
  1/4 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1-1/2 Tbs. chopped capers
  
  


• 
  
  1 Tbs. minced shallots
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  Flaky sea salt and freshly ground black pepper
  
  


• 
  
  1-1/4 lb. yellow squash and green zucchini, trimmed and cut in half crosswise
  
  

In a large bowl, combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic, and kosher salt.

Shave the squash and zucchini into ribbons with a vegetable peeler. Toss with the salsa verde, sea salt and black pepper to taste. Drizzle with more extra-virgin olive oil and serve.

Green Beans with Almonds and Garlic

Green beans amandine—beans tossed with toasted almonds and a lemon-butter sauce—is a classic. But this riff has much richer almond flavor because the beans are sautéed in the butter mixture in which the nuts were toasted. Using thin haricots verts makes the dish even more special; regular green beans are fine, too, but they’ll take longer to blanch.

• 
  
  1-1/2 lb. haricots verts (thin French green beans) or green beans, trimmed
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  2 Tbs. pure olive oil
  
  


• 
  
  1/2 cup slivered almonds
  
  


• 
  
  1 tsp. minced or pressed garlic (1 medium clove)
  
  


• 
  
  1 Tbs. fresh lemon juice (from 1 small lemon)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Bring a 6- to 7-quart pot of water to a boil. Add the beans and cook until bright green and barely crisp-tender, about 2 minutes. Drain in a colander and rinse under cold running water until completely cool. Spread the beans on a clean kitchen towel and dry thoroughly.

In a 12-inch skillet, heat the butter and oil over medium-low heat until the butter melts and the foam subsides. Add the almonds and cook, stirring occasionally, until golden-brown all over, about 3 minutes.

Using a slotted spoon, transfer the almonds to a plate. Reduce the heat to low and add the garlic to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the beans, increase the heat to medium, and cook, tossing occasionally, until crisp-tender and lightly browned in some places, 5 to 8 minutes.

Stir in the lemon juice and season to taste with salt and pepper. Transfer to a serving platter, sprinkle with the almonds, and serve.

Shaved Summer Squash with Almond Salsa Verde

When shaved into long, thin ribbons, summer squash more readily soaks up flavor—plus, it’s fun to eat.

• 
  
  1/2 cup finely chopped toasted blanched almonds
  
  


• 
  
  1/4 cup finely chopped fresh cilantro
  
  


• 
  
  1/4 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1-1/2 Tbs. chopped capers
  
  


• 
  
  1 Tbs. minced shallots
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  Flaky sea salt and freshly ground black pepper
  
  


• 
  
  1-1/4 lb. yellow squash and green zucchini, trimmed and cut in half crosswise
  
  

In a large bowl, combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic, and kosher salt.

Shave the squash and zucchini into ribbons with a vegetable peeler. Toss with the salsa verde, sea salt and black pepper to taste. Drizzle with more extra-virgin olive oil and serve.

Green Beans with Almonds and Garlic

Green beans amandine—beans tossed with toasted almonds and a lemon-butter sauce—is a classic. But this riff has much richer almond flavor because the beans are sautéed in the butter mixture in which the nuts were toasted. Using thin haricots verts makes the dish even more special; regular green beans are fine, too, but they’ll take longer to blanch.

• 
  
  1-1/2 lb. haricots verts (thin French green beans) or green beans, trimmed
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  2 Tbs. pure olive oil
  
  


• 
  
  1/2 cup slivered almonds
  
  


• 
  
  1 tsp. minced or pressed garlic (1 medium clove)
  
  


• 
  
  1 Tbs. fresh lemon juice (from 1 small lemon)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Bring a 6- to 7-quart pot of water to a boil. Add the beans and cook until bright green and barely crisp-tender, about 2 minutes. Drain in a colander and rinse under cold running water until completely cool. Spread the beans on a clean kitchen towel and dry thoroughly.

In a 12-inch skillet, heat the butter and oil over medium-low heat until the butter melts and the foam subsides. Add the almonds and cook, stirring occasionally, until golden-brown all over, about 3 minutes.

Using a slotted spoon, transfer the almonds to a plate. Reduce the heat to low and add the garlic to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the beans, increase the heat to medium, and cook, tossing occasionally, until crisp-tender and lightly browned in some places, 5 to 8 minutes.

Stir in the lemon juice and season to taste with salt and pepper. Transfer to a serving platter, sprinkle with the almonds, and serve.

Sweet & Spicy Roasted Nuts

Guests dropping by at the last minute? The more the merrier! These sweet-spicy nuts have only a few ingredients, are simple to prepare, and take a less-is-more approach to entertaining.

• 
  
  1 lb. mixed unsalted almonds, pecans, and cashews
  
  


• 
  
  1-1/2 Tbs. light brown sugar
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1/2 tsp. chipotle powder
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. unsalted butter, melted
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Spread the nuts on a large rimmed baking sheet and roast until they start to brown, about 10 minutes.

While the nuts are roasting, combine the sugar, thyme, chipotle powder, and 1 tsp. salt in a small bowl. Transfer the nuts to a large bowl, add the butter, and toss well. Add the sugar mixture and toss again to coat evenly. Season with more salt to taste, transfer to small bowls, and serve while still warm. (These are also good at room temperature and will keep in an airtight container for at least 3 days.)

Almond Sablés

Of the three different cookies you can make with the versatile Almond Dough, this is the simplest: the dough is simply sliced and rolled in raw sugar for a crunchy, crumbly cookie that's not too sweet.

• 
  
  One-third of a batch (10-1/2 to 11 oz. or 1-1/4 cups) freshly made Almond Cookie Dough
  
  


• 
  
  1-1/2 Tbs. granulated sugar
  
  


• 
  
  1/4 cup turbinado (or granulated) sugar
  
  

Use the back of a large spoon or a rubber spatula to mash the 1-1/2 Tbs. granulated sugar into the dough until it’s evenly dispersed. On a lightly floured surface, shape the dough into a log about 6 inches long and 1-3/4 inches in diameter. Wrap the log in waxed paper or foil. Refrigerate for at least 2 hours, but preferably overnight.

Put the 1/4 cup turbinado (or granulated) sugar on a flat surface such as a tray or clean countertop. Roll the log of dough in the sugar, pressing so the sugar adheres. Cut the log into 1/4-inch slices and arrange them at least 1 inch apart on an ungreased or foil-lined cookie sheet. Position a rack in the center of the oven and heat the oven to 350°F. Let the cookies sit at room temperature while the oven heats. Bake until the edges are golden brown, 12 to 15 minutes, rotating the pan from front to back about halfway through baking. Let the cookies sit on the sheet for a minute or two before transferring them to a rack with a metal spatula. Let cool completely before storing airtight.

Hazelnut-Almond Dacquoise

Most of the offerings at Flour Bakery + Cafe are decidedly American: chocolate chip cookies, banana bread, puddings, and muffins. But when I wrote the opening menu, I knew I wanted to include this very French cake. I really like how dramatic it looks and how well all of the flavors and textures go together. Dacquoise refers to both the baked meringue layers within the cake and the composed cake itself. First, you make a light meringue and quickly and gently fold in hazelnut and almond flour. Then you pipe three long rectangles of the meringue onto a baking sheet and bake them in a slow oven overnight, so they dry out and get crispy. A creamy espresso buttercream that tastes like soft coffee ice cream and a chocolate ganache filling are sandwiched between the layers. The cake is not difficult to make, but all of its components make it important to read the recipe from start to finish so you can organize your prep schedule. Each component can be made in advance, which makes the final assembly of the cake easier.

• 
  
  1/2 cup blanched whole hazelnuts, plus 3/4 cup sliced almonds, toasted
  
  


• 
  
  1/2 cup blanched whole almonds, plus 1/4 cup blanched whole hazelnuts, toasted
  
  


• 
  
  1-1/3 cups confectioners’ sugar
  
  


• 
  
  1/8 tsp. kosher salt
  
  


• 
  
  6 egg whites
  
  


• 
  
  1/3 cup granulated sugar
  
  

For the bittersweet chocolate ganache

• 
  
  1 lb.semisweet or bittersweet chocolate, chopped
  
  


• 
  
  2 cups heavy cream
  
  

For the espresso buttercream

• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/4 cup water
  
  


• 
  
  2 eggs
  
  


• 
  
  1 egg yolk
  
  


• 
  
  1-1/2 cups (3 sticks) unsalted butter, at room temperature, cut into 2-inch chunks
  
  


• 
  
  1 Tbs. instant espresso powder, 2 Tbs. instant coffee powder, or 1/4 cup cooled brewed espresso
  
  


• 
  
  1/4 tsp. kosher salt
  
  

Position a rack in the center of the oven, and heat the oven to 225°F. Line an 18-by-13-inch baking sheet (if you don’t have a sheet that large, line 2 smaller sheets) with parchment paper. Draw three 10-by-3-inch rectangles at least 3 inches apart on one side of the parchment paper, then turn the parchment over and liberally coat the other side of the paper with nonstick cooking spray or butter.

In a food processor, pulse the 1/2 cup hazelnuts until ground to a fine powder. (Stop grinding once they are powdery; if you continue, they will become a paste.) Transfer to a medium bowl. Repeat with the 1/2 cup almonds, and add the ground almonds to the hazelnuts. Sift the confectioners’ sugar into the bowl holding the ground nuts. Add the salt and stir with a rubber spatula until all of the ingredients are well mixed.

Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat the egg whites on medium speed for 3 to 4 minutes, or until they hold soft peaks. (This will take 6 to 7 minutes with a handheld mixer.) The whites will start to froth and turn into bubbles, and eventually the yellowy viscous part will disappear. Keep whipping until you can see the tines of your whip leaving a slight trail in the whites. To test for the soft-peak stage, stop the mixer and lift the whip out of the whites; the whites should peak and then droop.

On medium speed, add the granulated sugar in three equal additions, mixing for 30 seconds after each addition. When all of the granulated sugar has been incorporated, increase the speed to high and beat for about 15 seconds longer. The meringue should be slightly glossy and white and somewhat stiff. Scrape the meringue into a large bowl.

Sprinkle the nut-sugar mixture on top of the meringue. Working quickly and gently, use a rubber spatula to fold the nuts into the meringue, scraping the sides of the bowl to catch any loose nuts. The final consistency will be soupy, gloupy, and puddingy.

Fit a pastry bag with a 1/2-inch round plain tip and fill the bag with the meringue. Following the guidelines you drew on the underside of the parchment paper, pipe 3 rectangles of meringue, “fill in” the rectangles to form your individual layers. Space the rectangles about 3 inches apart (they will expand in the oven).

Bake for about 3 hours, or until the dacquoise rectangles are firm to the touch. Turn off the oven and leave the rectangles in the closed oven for at least 6 hours or for up to 12 hours.

To make the chocolate ganache

Place the chocolate in a medium heatproof bowl. In a small saucepan, scald the cream over medium-high heat (bubbles start to form around the edge of the pan, but the cream is not boiling). Pour the hot cream over the chocolate and let sit for about 1 minute, then slowly whisk the chocolate and cream together until the chocolate is completely melted and the mixture is smooth. You should have about 4 cups. Let cool, cover, and store at room temperature for up to overnight. (The ganache can be made up to 1 week in advance and stored in an airtight container in the refrigerator. Remove it from the refrigerator 1 day before using.)

To make the buttercream

In a small saucepan, stir together the granulated sugar and water. Place the pan over high heat, bring to a boil, and cook, without stirring, for 3 to 4 minutes, or until the syrup registers 238°F on a candy thermometer (the soft-ball stage). Meanwhile, fit the stand mixer with the whip attachment (or use a handheld mixer) and beat together the eggs and egg yolk on medium speed for 3 to 4 minutes, or until pale and light.

When the syrup is ready, remove from the heat. On low speed, slowly add the syrup into the eggs, drizzling it down the side of the bowl to keep it from hitting the whip and spattering. Turn the speed up to medium and whip for 6 to 8 minutes, or until the mixture turns light and fluffy, is pale, and is cool to the touch. Turn the speed down to low and add the butter, a few chunks as a time. Increase the speed to medium and continue to whip for 4 to 5 minutes. The mixture will break and look curdled at first, but don’t worry. It will soon become smooth and silky.

Add the espresso powder and salt and whip until completely combined. You should have about 3 cups. Use within 30 minutes, or cover and leave at room temperature for up to 8 hours, and then beat vigorously with a wood spoon until smooth before using. (Or, transfer to an airtight container and store in the refrigerator for up to 5 days, then bring to room temperature and beat with the stand mixer fitted with the paddle attachment for a few minutes until smooth before using.)

To assemble the cake

When the dacquoise rectangles are ready, carefully peel them from the parchment paper. Using a small paring knife or a small, serrated knife, trim the edges so they are even and the rectangles are all about the same size. The rectangles are fairly delicate at this point, and if you are not careful, they could shatter. The best way to avoid this is to shave off a little piece at a time until the rectangles are roughly uniform. If a rectangle shatters as you are trimming it, don’t fret. That rectangle can be the middle layer. If 2 or all 3 rectangles shatter, again don’t fret. You can piece them together as you assemble the cake. The cake will not be quite as neat, but the final product will taste the same.

Cut a piece of cardboard the size of the dacquoise rectangles and place one rectangle on the cardboard. Fit a pastry bag fitted with the 1/2-inch round plain tip and fill with about half of the ganache. Pipe a layer of ganache about 1/2 inch thick on top of the dacquoise. Gently press a second dacquoise rectangle directly on top of the ganache layer and press lightly to adhere the dacquoise to the ganache. Fill the pastry bag with about two-thirds of the espresso buttercream and pipe a layer of buttercream about 1/2 inch thick on top of the second dacquoise layer.

Top the buttercream with the last dacquoise rectangle, placing it upside down so the flat side is on top. Press lightly to adhere this last rectangle to the buttercream. Use a small offset spatula to spread the remaining buttercream into the gaps between the layers and to spread a very thin layer all over the dacquoise. Do your best to make the exterior of the cake as smooth as you can—you will need to use a fair amount of buttercream to fill in all the gaps.

Place the cake in the refrigerator for at least 1 hour to chill all of the layers. (At this point, the cake can be well wrapped in plastic wrap and stored in the refrigerator for up to 2 days or in the freezer for up to 2 weeks. If frozen, thaw overnight in the refrigerator before serving.)

When ready to serve, spoon the remaining ganache into a small heatproof bowl, place over (not touching) simmering water in a saucepan, and heat just until melted. (Or, place in a microwave-safe bowl and microwave on low power for 30 to 45 seconds, or just until melted and warmed enough to pour freely—not warmer than that). Place a wire rack on a baking sheet (to catch the drips), and place the cake on the rack. Pour the melted ganache evenly over the entire dacquoise, so it covers the top and drips down the sides. Use a small offset spatula to level off the ganache on the top of the cake. Then, with the spatula, spread the ganache that drips down the sides so that it covers the sides evenly. Some of the ganache may mix into the buttercream, which is okay, because the sides will be covered with sliced almonds. Now, press the sliced almonds into the sides of the cake, covering them completely. (It helps to tilt the cake with one hand and press the almonds with your other hand.) Place the cake on a cake plate, and press the whole hazelnuts along the top edge for decoration.

The cake can be stored in an airtight container in the refrigerator for up to 2 days.

Plum Clafoutis

Clafoutis is a traditional French dessert made by pouring a custard over fruit and baking it. Quickly sautéing the fruit first concentrates its juice and creates a flavorful syrup that permeates the custard. You can make this dessert with any ripe but relatively firm fruit that will remain intact, such as cherries, apricots, pears, or figs. 

• 
  
  1 Tbs. sliced almonds
  
  


• 
  
  7 Tbs. granulated sugar
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter; more for the pie plate
  
  


• 
  
  12 oz. (3 to 5 medium) red or black plums, pitted and quartered
  
  


• 
  
  1 Tbs. brandy
  
  


• 
  
  1 Tbs. amaretto
  
  


• 
  
  1-1/2 oz. (1/3 cup) unbleached all-purpose flour
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  3 large eggs
  
  


• 
  
  3/4 cup whole milk
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  Confectioners’ sugar for dusting
  
  

Position a rack in the center of the oven and heat the oven to 350°F.

Put the almonds in a 9-inch ceramic or metal pie plate and toast in the oven until pale golden, 3 to 5 minutes. Transfer the nuts to a small bowl to cool, stir in 1 Tbs. of the sugar, and set aside. Return the pie plate to the oven and raise the temperature to 425°F.

Melt the butter in a 10-inch skillet over medium-high heat. When the butter is bubbling and hot, add the plums, and cook, turning, until they begin to soften, 1 to 2 minutes. Sprinkle 3 Tbs. of the sugar over the fruit. Reduce the heat to medium low and cook until the sugar melts into the fruit juices and becomes a syrup, 1 to 2 minutes. Turn off the heat and stir in the brandy and amaretto.

In a medium bowl, whisk together the flour, salt, and the remaining 3 Tbs. sugar. Whisk in the eggs until the mixture is completely smooth; then whisk in the milk, cream, and vanilla.

Remove the pie plate from the oven and carefully butter it. Pour the fruit and syrup into the pie plate, spreading the fruit evenly.

Pour the custard over the fruit (the pie plate will be very full). Bake, sprinkling the reserved almond topping over the batter halfway through baking, until puffy and the center is set, about 15 minutes.

Let the clafoutis cool to warm, 10 to 15 minutes (it will deflate). Dust liberally with confectioners’ sugar and serve. 

Almond-Crusted Halibut

The crunchy earthiness of the halibut’s nut-coating is balanced by a crisp green salad and a drizzle of tangy lemon-tarragon vinaigrette. Since fish cooks so quickly, this dish is speedy by nature, but you can save even more time by chopping the almonds in a food processor and making the vinaigrette while the halibut cooks.

• 
  
  4-1/2 oz. (1 cup) all-purpose flour
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 large eggs
  
  


• 
  
  1-1/2 cups toasted slivered almonds, finely chopped
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  1 1- to 1-1/2-lb. skinless halibut fillet (preferably 1 inch thick), cut into 4 pieces and patted dry
  
  


• 
  
  1/2 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  5 oz. (8 cups) mixed salad greens
  
  


• 
  
  1/4 cup fresh lemon juice (from 1 large lemon)
  
  


• 
  
  1 medium shallot, minced
  
  


• 
  
  1 Tbs. chopped fresh tarragon leaves
  
  

Line up three medium bowls on the counter. Whisk the flour, 2 tsp. salt, and 1 tsp. pepper in the first; lightly beat the eggs in the second; and mix the almonds, lemon zest, and 1/2 tsp. salt in the third. Lightly season both sides of the fish with salt and pepper. Dredge each piece in the flour, then the egg, and then the almond mixture, pressing the nuts onto the fish so they adhere.

Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat. Add the fish and cook, flipping once, until browned on both sides and flaky throughout (cut into a piece to check), about 4 minutes per side.

Meanwhile, put the greens in a large bowl. In a small bowl, whisk the lemon juice, shallot, tarragon, 1/2 tsp. salt, and 1/4 tsp. pepper. Gradually whisk in the remaining 1/2 cup olive oil. Toss the greens with enough of the vinaigrette to lightly coat. Season to taste with salt.

Divide the greens among 4 plates and top with one of the halibut fillets. Drizzle some of the remaining vinaigrette over each and serve.

Cranberry-Almond Shortbread Tart

Inspired by fregolatas (large, crisp Italian cookies flavored with almonds and cornmeal), this sturdy bar-cookie-disguised-as-a-tart features a tangy cranberry filling between two tender layers of almond-cornmeal shortbread.

For the cranberry filling

• 
  
  1 cup granulated sugar
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  12 oz. fresh or thawed frozen cranberries (about 3 cups)
  
  


• 
  
  3 Tbs. apricot jam
  
  

For the shortbread

• 
  
  3-1/2 oz. (1 cup) sliced almonds
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour
  
  


• 
  
  1-3/4 oz. (1/4 cup plus 2 Tbs.) fine yellow cornmeal
  
  


• 
  
  3/4 tsp. kosher salt
  
  


• 
  
  8 oz. (1 cup) unsalted butter, cut into 16 pieces and softened
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1/2 Tbs. packed finely grated lemon zest (from 1 large lemon)
  
  


• 
  
  3/4 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. pure almond extract
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  Cooking spray
  
  


• 
  
  Confectioners’ sugar, for garnish (optional)
  
  

Make the filling

Combine the sugar, lemon juice, and 1/2 cup water in a 3-quart saucepan. Bring to a boil over high heat, stirring occasionally to dissolve the sugar, about 2 minutes. Add the cranberries and lower the heat to medium-low. Simmer until the cranberries have popped and the liquid is syrupy, 10 to 12 minutes. Stir in the apricot jam and simmer until the jam melts, about 1 minute more. Remove from the heat and let cool completely.

Make the shortbread

Position a rack in the center of the oven and heat the oven to 325°F. Spread the almonds on a rimmed baking sheet and toast until warm and fragrant but not yet brown, about 5 minutes; let cool completely.

In a food processor (with at least a 10-cup capacity), combine the nuts with 2 Tbs. of the flour. Pulse until very fine but not powdery, 20 to 25 short pulses. Transfer to a large bowl and stir in the remaining flour, the cornmeal, and salt.

In the food processor, combine the butter, sugar, lemon zest, vanilla, and almond extract.

Pulse until creamy, 10 to 20 short pulses. Add the egg yolk and pulse a few times to combine. Add the dry ingredients and pulse, scraping down the sides as necessary, just until a soft dough forms, 30 to 40 short pulses. Turn the dough out onto a piece of plastic and divide.

Lightly coat a round 91/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Press half of the dough evenly onto the bottom and up the sides of the pan. Cover with plastic wrap. Form the remaining dough into a disk and wrap in plastic. Refrigerate the dough and the tart shell until very firm, at least 30 minutes.

Prick the bottom of the tart shell all over with a fork and bake on a heavy-duty baking sheet until firm, dry, and just starting to turn golden brown around the edges, 30 to 35 minutes. The shortbread will have puffed up during baking, so use the back of a spoon to gently press down the bottom of the crust to create enough space for the cranberry filling. Spoon the filling into the tart and spread evenly.

Crumble the remaining shortbread dough over the cranberries in pebble-like pieces, covering the filling. Bake until the topping is firm and golden-brown, 30 to 35 minutes. Cool completely on a wire rack.

Carefully remove the tart rim. Slide a long, flat spatula between the pastry and the pan bottom and transfer the tart to a serving platter. Dust with confectioners’ sugar, if using, just before serving.

Plum Clafoutis

Clafoutis is a traditional French dessert made by pouring a custard over fruit and baking it. Quickly sautéing the fruit first concentrates its juice and creates a flavorful syrup that permeates the custard. You can make this dessert with any ripe but relatively firm fruit that will remain intact, such as cherries, apricots, pears, or figs. 

• 
  
  1 Tbs. sliced almonds
  
  


• 
  
  7 Tbs. granulated sugar
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter; more for the pie plate
  
  


• 
  
  12 oz. (3 to 5 medium) red or black plums, pitted and quartered
  
  


• 
  
  1 Tbs. brandy
  
  


• 
  
  1 Tbs. amaretto
  
  


• 
  
  1-1/2 oz. (1/3 cup) unbleached all-purpose flour
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  3 large eggs
  
  


• 
  
  3/4 cup whole milk
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  Confectioners’ sugar for dusting
  
  

Position a rack in the center of the oven and heat the oven to 350°F.

Put the almonds in a 9-inch ceramic or metal pie plate and toast in the oven until pale golden, 3 to 5 minutes. Transfer the nuts to a small bowl to cool, stir in 1 Tbs. of the sugar, and set aside. Return the pie plate to the oven and raise the temperature to 425°F.

Melt the butter in a 10-inch skillet over medium-high heat. When the butter is bubbling and hot, add the plums, and cook, turning, until they begin to soften, 1 to 2 minutes. Sprinkle 3 Tbs. of the sugar over the fruit. Reduce the heat to medium low and cook until the sugar melts into the fruit juices and becomes a syrup, 1 to 2 minutes. Turn off the heat and stir in the brandy and amaretto.

In a medium bowl, whisk together the flour, salt, and the remaining 3 Tbs. sugar. Whisk in the eggs until the mixture is completely smooth; then whisk in the milk, cream, and vanilla.

Remove the pie plate from the oven and carefully butter it. Pour the fruit and syrup into the pie plate, spreading the fruit evenly.

Pour the custard over the fruit (the pie plate will be very full). Bake, sprinkling the reserved almond topping over the batter halfway through baking, until puffy and the center is set, about 15 minutes.

Let the clafoutis cool to warm, 10 to 15 minutes (it will deflate). Dust liberally with confectioners’ sugar and serve. 

Chocolate, Coconut, and Almond Bread

Inspired by a favorite coconut candy bar, the Almond Joy, this desserty quick bread is a joy to bake and eat.

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1 cup chocolate chips
  
  


• 
  
  1-1/4 cups shredded sweetened dried coconut
  
  


• 
  
  1 cup coconut milk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/2 tsp. pure almond extract
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  


• 
  
  1/2 cup sliced or chopped almonds
  
  

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the chocolate chips and coconut.

In a medium bowl, combine the coconut milk, eggs, vanilla, and almond extract. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Sprinkle the almonds evenly over the batter, gently patting them in so they adhere.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days.

Cherry, Almond, and Chocolate Quick Bread

This bread is more dessert than breakfast, full of sweet chocolate chips and dried cherries, and topped with a sugared-almond topping. It makes a fantastic gift for holiday giving.

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1 cup chocolate chips
  
  


• 
  
  3/4 cup dried cherries
  
  


• 
  
  1 cup buttermilk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/2 tsp. pure almond extract
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  


• 
  
  1/2 cup sliced almonds
  
  


• 
  
  Confectioners’ sugar for dusting
  
  

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the chocolate chips and dried cherries.

In a medium bowl, combine the buttermilk, eggs, and vanilla. Add the almond extract and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Sprinkle the almonds evenly over the batter, gently patting them in so they adhere.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners’ sugar. Store, covered, at room temperature for up to 2 days.

Bittersweet Chocolate Bark with Marcona Almonds

Salty almonds meet deep, dark chocolate in this festive party nibble. If you can’t find Spanish Marcona almonds, which are generally sold salted, use toasted blanched almonds and add a good pinch of salt to the brittle.

• 
  
  1 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  9 oz. Marcona almonds, coarsely chopped and sifted
  
  


• 
  
  1 lb. bittersweet chocolate, coarsely chopped
  
  

Make the almond brittle

Line a heavy-duty rimmed baking sheet with foil. Put the sugar in a 2-quart heavy-duty saucepan. Add 1/4 cup water and swirl (don’t stir) to moisten. Cover and boil over high heat until starting to turn golden around the edges, about 4 minutes. Remove the lid and cook, swirling occasionally, until the caramel is deep amber, 3 to 4 minutes more. Stir in half of the nuts. Pour the mixture onto the foil-covered baking sheet, and spread to 1/8 inch thick. Cool completely at room temperature.


Peel the brittle off the foil, chop coarsely, and sift through a medium-fine sieve to remove the extra-small pieces and the brittle dust, which will make the chocolate bark too sweet. At this point, you can proceed with making the bark, or store the brittle in an airtight container in the freezer for up to a week.

Make the chocolate bark

Line two 8x8-inch pans with foil. In a 12-inch skillet, bring 1 inch of water to a boil over high heat. Reduce the heat to maintain a bare simmer. Put the chocolate in a dry stainless-steel bowl that fits in the skillet and put the bowl in the simmering water bath. Stir until most of the chocolate is melted, about 5 minutes. Remove the bowl from the water—be careful not to get any water in the chocolate—and stir until smooth. Stir in the remaining almonds and the almond brittle.


Divide the chocolate mixture between the prepared pans, making sure that none of the brittle is exposed. (The brittle will sweat and soften if not coated in chocolate.) Shake the pan a little to level the chocolate. Refrigerate until firm, about 30 minutes. Turn out the bark and remove the foil. Cut into small, rustic pieces and refrigerate for up to 1 week before serving.

Coconut Chocolate Almond Biscotti

These cookies render the flavors of an Almond Joy candy bar—almond, chocolate, and coconut—in biscotti form. They keep and pack well, making them great for gift-giving.

• 
  
  10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  3/4 cup firmly packed light brown sugar
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/2 cup firmly packed sweetened shredded coconut
  
  


• 
  
  1 cup chopped toasted almonds
  
  


• 
  
  1 cup semisweet mini chocolate chips
  
  

In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing on medium speed after each addition until incorporated. Mix in the vanilla and then the coconut until well combined.


With the mixer on low speed, gradually add the flour mixture and mix just until combined. The dough will be sticky. With the mixer still on low, mix in the almonds and chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 minutes.


Position a rack in the center of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment. Divide the dough into equal halves and place on the cookie sheet. Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high. Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.


Cool about 30 minutes on the cookie sheet. Reduce the oven temperature to 325°F.


Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal. When slicing, hold the sides of the loaf near each cut to keep the slices neat. Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.

Plum Clafoutis

Clafoutis is a traditional French dessert made by pouring a custard over fruit and baking it. Quickly sautéing the fruit first concentrates its juice and creates a flavorful syrup that permeates the custard. You can make this dessert with any ripe but relatively firm fruit that will remain intact, such as cherries, apricots, pears, or figs. 

• 
  
  1 Tbs. sliced almonds
  
  


• 
  
  7 Tbs. granulated sugar
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter; more for the pie plate
  
  


• 
  
  12 oz. (3 to 5 medium) red or black plums, pitted and quartered
  
  


• 
  
  1 Tbs. brandy
  
  


• 
  
  1 Tbs. amaretto
  
  


• 
  
  1-1/2 oz. (1/3 cup) unbleached all-purpose flour
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  3 large eggs
  
  


• 
  
  3/4 cup whole milk
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  Confectioners’ sugar for dusting
  
  

Position a rack in the center of the oven and heat the oven to 350°F.

Put the almonds in a 9-inch ceramic or metal pie plate and toast in the oven until pale golden, 3 to 5 minutes. Transfer the nuts to a small bowl to cool, stir in 1 Tbs. of the sugar, and set aside. Return the pie plate to the oven and raise the temperature to 425°F.

Melt the butter in a 10-inch skillet over medium-high heat. When the butter is bubbling and hot, add the plums, and cook, turning, until they begin to soften, 1 to 2 minutes. Sprinkle 3 Tbs. of the sugar over the fruit. Reduce the heat to medium low and cook until the sugar melts into the fruit juices and becomes a syrup, 1 to 2 minutes. Turn off the heat and stir in the brandy and amaretto.

In a medium bowl, whisk together the flour, salt, and the remaining 3 Tbs. sugar. Whisk in the eggs until the mixture is completely smooth; then whisk in the milk, cream, and vanilla.

Remove the pie plate from the oven and carefully butter it. Pour the fruit and syrup into the pie plate, spreading the fruit evenly.

Pour the custard over the fruit (the pie plate will be very full). Bake, sprinkling the reserved almond topping over the batter halfway through baking, until puffy and the center is set, about 15 minutes.

Let the clafoutis cool to warm, 10 to 15 minutes (it will deflate). Dust liberally with confectioners’ sugar and serve. 

Sesame-Orange Almond Tuiles

These lacy cookies have an exotic appeal thanks to the tiny sesame seeds inlaid in the surface, as well as the spoonful of sesame oil in the batter that adds a toasty sesame scent. Black sesame seeds make the tuiles especially striking.  

• 
  
  3 Tbs. (1-1/2 oz.) unsalted or salted butter
  
  


• 
  
  1 Tbs. toasted sesame oil
  
  


• 
  
  3 Tbs. freshly squeezed orange juice
  
  


• 
  
  Grated zest of 1 orange, preferably organic
  
  


• 
  
  10 Tbs. granulated sugar
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3/4 cup unblanched or blanched sliced almonds
  
  


• 
  
  2 Tbs. white sesame seeds
  
  


• 
  
  1-1/2 tsp. black sesame seeds
  
  

In a small saucepan, warm the butter, sesame oil, orange juice, orange zest, and sugar over low heat until melted and smooth. Remove from the heat and stir in the flour, almonds, and white and black sesame seeds. Let the batter rest for 1 hour at room temperature.

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. (Don't use silicone baking mats because the cookies may be difficult to remove.) Set a rolling pin for shaping the tuiles on a folded dish towel to steady it and have ready a wire rack.

Drop level tablespoons of batter on the prepared baking sheets, placing only 4 on each sheet and spacing them evenly apart. Slightly flatten the batter with dampened fingers.

Bake one sheet at a time, rotating the baking sheet midway during baking, until the cookies are evenly browned, 8 to 9 minutes.

Let cool briefly, about 1 minute. Using a metal spatula, lift each cookie off the baking sheet and drape it over the rolling pin. (If the cookies cool and harden before you have time to shape them, they can be softened by putting them back in the oven for 30 to 45 seconds.) Let cool on the rolling pin, then transfer the tuiles to a wire rack. Repeat with the remaining batter.

Serve the tuiles within a few hours of baking.

Manchego and Marcona Almond Pesto

Rich sheep’s milk cheese pairs well with roasted almonds. In this Spanish twist, the two come together with peppery arugula and lemon zest to make a bright tasting pesto that is perfect for linguine with shrimp, baked fish, or roasted cherry tomatoes and olives tossed with penne. For breakfast, try spreading this pesto on toast and topping it with a soft-boiled egg.

• 
  
  3 oz. arugula (about 2 cups, packed)
  
  


• 
  
  1 Tbs. lemon zest
  
  


• 
  
  2 Tbs. lemon juice
  
  


• 
  
  1/2 cup roasted Marcona almonds
  
  


• 
  
  1/4 lb. Manchego, grated (1-1/2 cups)
  
  


• 
  
  2 small garlic cloves
  
  


• 
  
  Sea salt, to taste
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  

Tip:

Marcona almonds are available at many grocery and specialty food stores. If you can’t find them, substitute toasted almonds, preferably skinless.

Place everything but the olive oil in a food processor or blender and combine until roughly chopped. Then, with the blade running, slowly add the olive oil until the mixture is well combined. For a rough pesto, use a mortar and pestle.

Crisp-Toasted Almond Wonton Crisps

Serve these simple wonton triangles by themselves, with tea, or with sliced fruit and/or ice cream or sorbet.  

• 
  
  2 Tbs. virgin olive oil, or olive oil spray
  
  


• 
  
  1-1/2 cups sliced almonds
  
  


• 
  
  1/4 cup sugar
  
  


• 
  
  2 tsp.  ground cinnamon
  
  


• 
  
  1 egg white, lightly beaten
  
  


• 
  
  2 Tbs. maple syrup
  
  


• 
  
  50 wonton wrappers
  
  

Preheat the oven to 425°F. Brush or spray 2 baking sheets with olive oil.

Put the almonds in a plastic bag and, using a rolling pin or the bottom of a heavy pan, crush coarsely.

In a bowl, mix the crushed almonds with the sugar and cinnamon. Toss lightly to mix. In another bowl, mix the beaten egg white with the maple syrup.

Arrange the wonton wrappers side by side on the prepared baking sheets and brush their surfaces with the egg white mixture. Sprinkle the almond cinnamon mixture on top. Cut in half diagonally into triangles, using a sharp pizza cutter or a chef’s knife. Bake for 5 to 6 minutes, until golden brown. Remove with a spatula to a cooling rack and let sit until cool. Arrange on a serving dish or serve with individual portions of cut fruit, ice cream, or sorbet.

Almond Sablés

Of the three different cookies you can make with the versatile Almond Dough, this is the simplest: the dough is simply sliced and rolled in raw sugar for a crunchy, crumbly cookie that's not too sweet.

• 
  
  One-third of a batch (10-1/2 to 11 oz. or 1-1/4 cups) freshly made Almond Cookie Dough
  
  


• 
  
  1-1/2 Tbs. granulated sugar
  
  


• 
  
  1/4 cup turbinado (or granulated) sugar
  
  

Use the back of a large spoon or a rubber spatula to mash the 1-1/2 Tbs. granulated sugar into the dough until it’s evenly dispersed. On a lightly floured surface, shape the dough into a log about 6 inches long and 1-3/4 inches in diameter. Wrap the log in waxed paper or foil. Refrigerate for at least 2 hours, but preferably overnight.

Put the 1/4 cup turbinado (or granulated) sugar on a flat surface such as a tray or clean countertop. Roll the log of dough in the sugar, pressing so the sugar adheres. Cut the log into 1/4-inch slices and arrange them at least 1 inch apart on an ungreased or foil-lined cookie sheet. Position a rack in the center of the oven and heat the oven to 350°F. Let the cookies sit at room temperature while the oven heats. Bake until the edges are golden brown, 12 to 15 minutes, rotating the pan from front to back about halfway through baking. Let the cookies sit on the sheet for a minute or two before transferring them to a rack with a metal spatula. Let cool completely before storing airtight.