In this post we present you with some almond recipes and you can then read an ebook online with another 348 sample recipes
Chicken with Almond and Berry Relish
4 boneless, skinless chicken breasts
Salt and pepper
2 tablespoons olive oil
1 tablespoon freshly squeezed lime juice
Almond and Raspberry Relish
1/2 pint raspberries, divided
1/2 teaspoon lime juice
1/2 teaspoon finely minced or pressed garlic
1/2 teaspoon honey
1/8 teaspoon salt
2 tablespoons vegetable oil
1/3 cup sliced California Almonds
1/3 cup chopped scallions
For chicken, season chicken with salt and pepper. Place in a large zippered plastic bag with olive oil, and marinate refrigerated for 1-24 hours.
Preheat grill or broiler, and cook chicken 3-4 minutes each side, or until cooked throughout. Sprinkle with lime juice and top with relish.
For relish, combine about half of raspberries with lime juice, garlic and 1 teaspoon honey in a small bowl, stirring well and mashing up raspberries so that mixture becomes saucy.
Taste and add more honey if mixture is too tart. Add salt and whisk in vegetable oil.
Gently stir in remaining raspberries, keeping them whole. Stir in almonds and scallions just before serving.
2 cups almonds
2 egg whites
1 cup packed brown sugar
2 tablespoons sifted all-purpose flour
Preheat oven to 300 degrees F. Grease cookie sheets.
Chop almonds into 5 or 6 pieces each and set aside.
Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
Chocolate Almond Pudding
1/2 cup sugar
1/3 cup baking cocoa
2 tablespoons cornstarch
2 cups milk
1 egg, beaten
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened.
Remove from heat, and quickly stir in the vanilla and almond extracts.
Garnish as desired, and serve warm.