Cherry Custard Tart with Sliced Almonds

This tart has everything going for it: a silky custard, sweet cherries, and a crunchy almond topping. This tart dough is more like a cookie dough because the butter gets mixed with the sugar instead of being left in pieces. Blind baking the tart shell keeps the bottom crust from getting soggy. This recipe makes enough for two crusts; divide the dough and freeze half for future use (defrost it in the refrigerator overnight before rolling it out).

For the tart dough:

• 6 oz. (12 Tbs.) unsalted butter, at room temperature
• 4-1/2 oz. (1 cup) confectioners’ sugar
• 1-3/4 oz. almonds, finely ground in a food processor to yield just under 1/2 cup
• 1 large egg, at room temperature
• 1/2 tsp. vanilla extract
• 9 oz. (2 cups) unbleached all-purpose flour
• 1/4 tsp. salt

For the cherry custard filling:

• 1 lb. fresh sweet cherries, rinsed and pitted
• 2/3 cup heavy or whipping cream
• 1/3 cup sugar
• 2 large eggs
• 1/3 cup sliced almonds, toasted

To make the dough:

Beat the butter and confectioners’ sugar in a heavy-duty mixer with the paddle attachment until mixed together. Add the ground almonds, egg, and vanilla, and then the flour and salt. Mix until just combined. Transfer the dough to a lightly floured surface, shape into two disks, and wrap both in plastic. Refrigerate one disk for at least 1 hour and up to 3 days; freeze the other for future use.

To assemble and bake:

Heat the oven to 400°F. Remove the dough from the refrigerator. On a lightly floured work surface, roll it into a round 1/8-inch thick. (If the dough crumbles, it’s too cold; gather it into a ball, knead a few turns, and roll again.)

Transfer the dough by rolling it onto the rolling pin and then unrolling it over a 9- or 9-1/2-inch fluted tart pan that’s 1 inch deep and has a removable bottom. Gently ease the dough into the bottom and up the sides of the pan. To remove excess dough, run the rolling pin over the top of the edges to cut it off. Put the pan on a baking sheet, line the dough with parchment, and fill it with pie weights, dried beans, or rice. Bake it in the middle of the oven until the sides are set, 10 to 15 minutes. Carefully remove the weights and parchment, return the shell to the oven, and bake until the bottom is set and the crust is light brown, another 7 minutes.

Unroll the dough over the tart pan...

...then press with the rolling pin to give the tart clean edges. Excess dough can be used to patch any holes, if needed.

Spread the cherries in the bottom of the tart crust in one layer (you can do this while the tart is still hot). Whisk together the cream, sugar, and eggs and carefully pour the mixture over the cherries until the custard comes just to the top of the pan; you may have an extra tablespoon or so of custard remaining. Sprinkle the almonds on top. Return the tart to the oven and bake until the top is brown and the cherries are bubbling, about 40 minutes. Let the tart cool until you can remove it from the pan.

A sweet, creamy custard surrounds whole sweet cherries. Pay attention as you pour so that you don't overfill the crust.

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.

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. 

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.

Brown-Butter Almond Cake

To really turn this cake into a stellar dessert, serve it with Roasted Pears with Caramel Sauce.

• 5 oz. (1 cup) whole almonds
• 5 oz. (10 Tbs.) unsalted butter; more for the pan
• 1-1/2 cups granulated sugar
• 3-3/4 oz. (1 cup) cake flour
• 2 tsp. baking powder
• Pinch table salt
• 2 Tbs. dark rum
• 1 tsp. pure vanilla extract
• 1/4 cup sour cream
• 9 large egg whites, ideally at room temperature
• 1/4 cup sliced almonds
• Confectioners’ sugar for dusting (optional)

Heat the oven to 350°F. Butter a 10-inch springform pan and line the bottom with a round of parchment or waxed paper.

Spread the whole almonds on a baking sheet and heat them in-the oven, shaking the pan every couple of minutes, until lightly toasted and aromatic, 5 to 9 minutes.

In a small saucepan over medium heat, melt the butter and then continue to cook it for 5 to 7 minutes. Watch it carefully and when you see brown flecks in the bottom of the pan, immediately pour the butter into a medium bowl, scraping the pan with a spatula to get all the flecks. Set aside to let cool slightly.

In a food processor, pulse the whole almonds and 3/4 cup of the sugar until finely ground. Pour the mixture into a medium bowl and stir in the cake flour, baking powder, and salt. Set aside.

Stir the rum, vanilla extract, and sour cream into the browned butter.

Using a stand mixer or a hand mixer, beat the egg whites in a large, clean, dry bowl, beginning on low speed until they start to foam. Increase the speed to medium high and beat until the whites barely hold peaks. Beat in the remaining 3/4 cup sugar in a very slow, steady stream; continue beating the whites until they hold soft peaks.

Scoop a large dollop of the egg whites into the butter mixture and stir it in. Gently fold half of the almond mixture into the remaining egg whites and then half of the butter mixture into the egg whites. Repeat, ending with the butter mixture.

Pour the batter into the prepared pan. Smooth the top with a spatula and give the pan a quick spin to even out the batter. Sprinkle with the sliced almonds. Bake in the middle rack of the oven until well risen and golden, 45 to 50 minutes. The center of the cake should spring back when pressed lightly.

Let the cake cool in the pan on a rack until warm to the touch, about 30-minutes. Run a knife around the inside edge of the pan and carefully flip the cake onto the rack to release it from the pan. Peel off the parchment. Gently flip the cake again onto a serving plate. Serve warm or at room temperature, dusted lightly with confectioners’ sugar.

Almonds with Parmesan, Rosemary & Fennel

A combination of blanched and skin-on almonds gives this mix great eye appeal.

• Olive oil for the pan
• 1 Tbs. chopped fresh rosemary leaves
• 2 tsp. salt
• 1 tsp. fennel seed
• 1/4 tsp. freshly ground black pepper
• 2 egg whites
• 1/2 cup finely grated Parmesan cheese
• 1/2 lb. (1-1/2 cups) blanched almonds
• 1/2 lb. (1-1/2 cups) skin-on almonds

Heat the oven to 300°F. Line a jellyroll pan with foil and spray or brush lightly with olive oil.

Grind the rosemary, salt, fennel, and pepper in a spice mill to a fine powder, or mince the rosemary and grind the mixture in a mortar and pestle. In a large bowl, whisk the egg whites until they foam. Add the spices and cheese. Whisk again to combine. Add the nuts, stirring and tossing to thoroughly coat them. Spread them in a single layer on the foil-lined pan. Bake for 45 min., stirring every 15 min. to redistribute the coating. The nuts will stick to the foil at first and need to be gently pried loose to expose them evenly to the heat. Slide the nuts, on the foil, onto a rack to cool.

Store in screw-top jars or airtight tins; plastic may cause the crisp coating to soften.

Green Olive & Almond Tapenade

The saltiness of your olives will determine how many anchovies you use. For best results, make the recipe in the following amount, making additional batches if you want larger quantities. It will keep for a few weeks in the refrigerator.

• 4 cups unpitted green, Mediterranean-style olives
• 4 to 6 whole salt-packed anchovies (or 10 to 12 oil-cured anchovy fillets)
• 1/4 lb. (about 1 cup) slivered almonds, toasted
• 1 Tbs. minced garlic
• 1 Tbs. capers, drained
• 1 tsp. fresh lemon juice (optional)
• 1/2 cup extra-virgin olive oil

Pit the olives with a knife; set aside. If using salt-packed anchovies, wash the ­anchovies in several changes of ­water. Separate the fillets by running a knife or your finger along the backbone; remove any large bones. Put the ­pitted olives, anchovies, almonds, garlic, capers, lemon juice, and olive oil in a food processor; process until a coarse paste forms.

It makes a tangy topping for savory tarts and pizza and is delicious tossed with pasta along with a little olive oil and some fresh goat cheese. Brennan also tucks this tapenade under the skin of a chicken breast as a flavor booster.

Pear Clafoutis with Almonds

Poire William, a pear eau de vie, is an excellent flavoring for this clafoutis.

• 2 medium pears (about 12 oz. total)
• 2 Tbs. pear eau de vie, such as Poire William
• 3 large eggs
• 1/3 cup sugar
• 1/3 cup all-purpose flour
• Pinch freshly grated nutmeg
• 1 tsp. vanilla extract, or better yet the seeds from 1/2 split vanilla bean
• 1/4 cup heavy or whipping cream
• 1/2 cup whole milk
• 3 Tbs. unsalted butter
• 1/4 cup sliced almonds

Heat the oven to 350°F. Butter a 9-inch cake or pie pan.

Peel the pears and cut them in half. Remove the core and any fibers and cut the halves into 1/4-inch slices. Put the slices in the prepared cake pan. Sprinkle them with the eau de vie and toss to coat; spread them in a fairly even layer.

No need to be neat. Just toss in the fruit and spread it into an even layer.

In a large bowl, whisk the eggs and sugar until lightly frothy and the sugar is dissolved. Sprinkle or sift in the flour and nutmeg and add the vanilla. Whisk until smooth. Gradually add the cream and milk, whisking just until smooth. Melt 2 Tbs. of the butter and stir it into the batter. Pour the batter over the fruit, sprinkle the almonds on top, and dot the surface with bits of the remaining 1 Tbs. butter.

The batter is thin, like crêpe batter, so it's easy to pour.

Bake until evenly puffed and brown and a skewer comes out clean, about 40 minutes. Serve warm.

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. 

Ginger & Marcona Almond Coffee Cake

• 1 Tbs. softened unsalted butter 

For the streusel topping:

• 2 oz. (4 Tbs.) unsalted butter
• 3 oz. (2/3 cup) all-purpose flour
• 1/4 cup coarsely chopped salted Marcona almonds
• 2 Tbs. granulated sugar
• 2 Tbs. light brown sugar
• 1/2 tsp. ground ginger
• 1/4 tsp. baking powder
• 1/4 tsp. table salt

For the filling:

• 3/4 cup coarsely chopped salted Marcona almonds
• 3 Tbs. granulated sugar
• 3 Tbs. light brown sugar
• 1/8 tsp. freshly ground nutmeg
• 1/2 cup very finely chopped crystallized ginger

For the cake:

• 11-1/4 oz. (3 cups) sifted cake flour
• 1-1/2 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. table salt
• 10 oz. (1-1/4 cups) unsalted butter, slightly softened
• 11-1/2 oz. (1-2/3 cups) superfine sugar
• 4 large eggs
• 2 tsp. pure vanilla extract
• 16 oz. (2 cups) sour cream

Tip:

Check out Carole's article for more information on superfine sugar.

Position a rack in the center of the oven and heat the oven to 350ºF (325ºF if using a dark nonstick pan). Generously butter a 10-inch tube pan with a removable bottom.

Make the topping:

In a 2-quart saucepan, heat the butter over medium heat until almost melted. Remove from the heat and cool to tepid. In a medium bowl, combine the flour, almonds, both sugars, ginger, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.

Make the filling:

In a food processor, pulse the almonds, both sugars, and nutmeg until the almonds are finely ground, 10 to 12 Pulses. Empty the mixture into a medium bowl and mix in the crystallized ginger.

Make the cake:

In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs one at a time, blending each one completely before adding the next. Scrape the bowl and blend in the vanilla. On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three parts, beginning and ending with the flour, and scraping the bowl as needed.

Layer and marble the batter and filling:

Spoon 2 generous cups of the batter into the prepared pan. Smooth with the back of a soupspoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the filling with about 2 cups of batter, dropping dollops around the pan and smoothing with the spoon. Sprinkle another 1/2 cup filling evenly over the batter and cover with 2 more cups batter. Layer on the remaining filling and then the remaining batter. (You’ll have four layers of batter and three layers of filling.) Insert a table knife 1 inch from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting up the blade, spacing the circles about 1 inch apart. Smooth the top with the back of the soupspoon.

Top and bake the cake:

Take a handful of the streusel crumbs and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Press the streusel lightly into the surface of the cake. Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 70 to 75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from the pan.

See our test kitchen's tip on how to keep the streusel from falling off when you remove the cake from the pan.

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.

Almond Crunch & Chocolate Confetti Chiffon Cake

This light, airy cake is dotted with tiny bits of chocolate, with a wreath of crackly sugared almonds on top. The almond crunch will stay crunchy for several days.

For the almond crunch topping:

• 1 large egg white
• 1-1/4 cups sliced almonds
• 2 Tbs. granulated sugar

For the cake:

• 10 oz. (1-1/2 cups) miniature semisweet chocolate chips
• 9 oz. (2-1/4 cups) cake flour
• 1-1/2 cups granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. table salt
• 1/2 cup canola or corn oil
• 7 large eggs, separated
• 2/3 cup water
• 1 tsp. pure vanilla extract
• 1/2 to 1 tsp. pure almond extract
• 2 Tbs. almond-flavored liqueur, such as Amaretto (optional)
• 1/4 tsp. cream of tartar

For the glaze:

• 1-1/2 cups confectioners’ sugar
• 3 to 4 Tbs. milk
• 1/2 tsp. pure almond extract (optional)

Make the almond crunch topping:

Heat the oven to 325°F. Have ready an ungreased nonstick baking sheet. In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds. Stir in the nuts until they’re evenly coated. Sprinkle the sugar over the nuts and stir the mixture. Spread the nuts in a single layer onto the baking sheet. Bake for 5 minutes. Stir the nuts with a wooden spoon to loosen them from the baking sheet. Bake until golden, another 5 to 8 minutes. Remove the nuts from the oven and immediately stir them to loosen them from the baking sheet. The nuts will become crisp as they cool. Set aside.

Make the cake:

Heat the oven to 325°F. Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.

In a food processor, pulse the chocolate chips until some of them are finely grated and the rest have formed small crumbs.

In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt. Make a well in the center and put in the oil, egg yolks, water, vanilla, almond extract, and almond liqueur. Beat the mixture on medium speed until smooth and thick, at least 3 minutes. With a rubber spatula, fold in the chocolate chips. Set aside.

In a large, clean bowl with clean beaters or whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy. Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture. Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs. at a time, and beat the mixture until soft peaks form.

With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture. Gently fold in the remaining egg whites until no white streaks remain. Pour the batter into the tube pan, spreading it evenly. Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 15 minutes. Any cracks that form on the top should look dry.

Invert the pan onto a bottle with a narrow neck and let cool thoroughly, about an hour and a half. Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary. Remove the cake from the pan and slide it onto a serving plate.

Make the glaze:

In a small bowl, stir together the confectioners’ sugar, milk, and almond extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency. Set aside 2 Tbs. of the glaze. Spread the remaining glaze over the top of the cake, letting it drip down the sides of the cake and into the center hole; you may not need to use all of it. Cover the top of the cake with the prepared almonds. Drizzle the reserved glaze over the almonds.

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.)

Cranberry & Almond Bundt Cakes

You could bake a pie or batch after batch of cookies to bring to a party, or you could delight the host with an elegant, festive bundt cake dusted with confectioners' sugar. This cake is made to last; it'll hold up for as long as a week and you can bake it up to a month ahead of time and freeze it. Your host doesn't have to know how easy it was to make.

• 6-3/4 oz. (1-1/2 cups) all-purpose flour; more for the pan
• 1-1/2 tsp. baking powder
• 1/4 tsp. table salt
• 8 oz. (1 cup) unsalted butter, softened at room temperature; more for the pan
• 7 oz. (about 2/3 cup) almond paste (not marzipan)
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 tsp. pure vanilla extract
• 1/4 cup milk, at room temperature
• 1-1/2 cups fresh or thawed frozen cranberries, picked through, rinsed, and coarsely chopped
• Confectioners’ sugar for dusting (optional)

Position a rack in the center of the oven and heat the oven to 350ºF. Butter and flour a 10- or 12-cup bundt or kugelhopf pan (or twelve 1-cup mini bundt pans). Tap out any excess flour.

Sift together the flour, baking powder, and salt. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter and almond paste in a large bowl on medium speed until smooth, 1 to 2 minutes. Add the sugar and beat until light and fluffy, about 2 minutes. Beat in the eggs one at a time, stopping the mixer to scrape the bowl after each addition. Beat in the vanilla. With the mixer on low speed, alternate adding the flour mixture and the milk, beginning and ending with the flour. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds. Fold in the cranberries with a rubber spatula.

Spoon the batter into the prepared pan (or pans), spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets. Bake until a wooden skewer inserted in the center comes out clean, 40 to 45 minutes (about 20 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack, remove the pan, and let the cake cool completely. If you’re making the cake ahead, wrap it while still barely warm.  Serve at room temperature dusting the top with convectionar's sugar, if you like. 

Classic Lace Cookies

For a slightly thicker cookie that’s easier to handle, melt four tablespoons of butter rather than five, which makes a thicker batter but still gives you lacy results.

• 2 oz. blanched almonds (to yield 1/2 cup ground almonds)
• 2-1/2 oz. (5 Tbs.) unsalted butter
• 1/3 cup granulated sugar
• 2 Tbs. light corn syrup
• 1-1/2 oz. (1/3 cup) all-purpose flour
• Pinch salt
• 1 tsp. pure vanilla extract

Position two racks in the middle and upper third of the oven. Heat the oven to 350°F. Line two baking sheets with nonstick liners, like Silpat brand, or with parchment.

In a food processor, grind the almonds finely and measure out 1/2 cup. Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high and, stirring constantly, bring the mixture just to a boil. Remove the pot from the heat and stir in the flour and salt until incorporated. Stir in the remaining ground almonds and the vanilla.

Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet. Bake the cookies until evenly light brown, about 10 minutes total. About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies won’t begin to spread until about 6 minutes into baking.

Line a wire rack with paper towels. Remove the cookies from the oven and, as soon as they’re firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely.

Bake off the remaining cookies; the batter will have firmed up a bit, but that’s fine.

Frangipane-Ripple Chocolate Pound Cake

For the best flavor and easiest slicing, serve this cake a day after you bake it.

For the frangipane:

• 1/3 cup sliced blanched almonds
• 1/2 cup almond paste
• 1/4 cup granulated sugar
• 1 large egg
• 4 Tbs. unsalted butter, softened at room temperature

For the cake:

• 2-1/3 cups cake flour; more for the-pan
• 2 tsp. baking powder
• 1/4 tsp. table salt
• 3/4 cup unsweetened Dutch-processed cocoa
• 1-1/4 cups (2-1/2 sticks) unsalted butter, softened at room-temperature; more for the-pan
• 2 cups granulated sugar
• 3 large eggs
• 1 tsp. pure vanilla extract
• 1 cup whole milk

Make the frangipane: In a food processor, blend the almonds, almond paste, and sugar until the nuts are finely ground. Add the egg and butter; process until smoothly blended. Cover and refrigerate.

Make the cake: Remove the frangipane from the refrigerator and make sure all other ingredients are at room temperature. Position a rack in the lower third of the oven and heat the oven to 350°F (325°F if your cake pan has a dark finish). Grease and lightly flour a 12-cup bundt pan. Sift together the cake flour, baking powder, salt, and cocoa; set aside. Using the beater attachment on an electric mixer (or the paddle attachment, if you have one), beat the butter at medium speed until creamy and smooth, 30 to 45 seconds. Add the sugar. Beat until the mixture is fluffy and light in color, 4 to 5 minutes, scraping down the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla. At very low speed, add the dry ingredients alternately with the milk in three additions, starting and ending with the dry ingredients, blending just until smooth. Scrape down the sides of the bowl as needed. Spoon about 2 cups of batter into the pan, spreading evenly.

Spoon half the frangipane filling in dollops over the center of the batter. Spread the filling evenly over the batter, avoiding the center tube and the sides of the pan (to achieve a neat, contained design). Spoon about 1-1/2 cups of batter evenly over the filling. Spoon the remaining frangipane over the batter, spreading evenly. Spoon the remaining batter over evenly.

Bake just until the cake springs back lightly when touched in the center and just starts to come away from the sides of the pan, 60 to 65 minutes (65 to 70 minutes with a dark pan at 325°F). Transfer the pan to a cooling rack. Cool the cake upright in the pan for 15 to 20 minutes before inverting. Cool the cake completely on a wire rack.

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.

Almond Cookie Dough

One batch of this dough, with very little effort, morphs into three different types of cookies: Chocolate Thumbprints, Hazelnut Almond Crescents, and Almond Sablés.

• 1/2 cup granulated sugar
• 1/2 tsp. table salt
• 4 oz. (3/4 cup) whole almonds
• 12 oz. (1-1/2 cups) unsalted butter, cut in large chunks and slightly softened
• 4 tsp. pure vanilla extract
• 1/4 tsp. pure almond extract 
• 13-1/2 oz. (3 cups) bleached all-purpose flour

Process the sugar and salt in  a food processor until it looks powdery and a little finer, 30 to 60 seconds. Add the almonds and process until they’re finely chopped, about 20 seconds. Add the butter and the vanilla and almond extracts. Pulse until the butter is smooth, scraping the bowl as necessary. Add the flour and pulse until a soft dough begins to form around the blade. Transfer the dough to a large bowl and stir briefly with a rubber spatula to be sure it’s evenly mixed. Portion the dough into equal thirds. If you have a scale, weigh each third; each should weigh 10-1/2 to 11 oz. Make the variations for the type of cookie you are making (Chocolate Thumbprints, Hazelnut Almond Crescents, or Almond Sablés) before chilling the dough.

Apple & Almond Haroset

One of the six elements on the Passover seder plate, this spiced chunky spread symbolizes the mortar that the Jewish slaves used for constructing buildings in ancient Egypt. You can serve it spooned over matzo, though it's also a fine topping for roast chicken or beef. I like to start light with the prominent flavors (cinnamon, honey, and red wine) and then add more to taste.

• 1 cup almonds, toasted and chopped
• 1 medium Granny Smith apple, peeled, cored and finely chopped
• 1 medium Fuji or Gala apple, peeled, cored and finely chopped
• 3 Tbs. honey; more to taste
• 3 Tbs. sweet red wine (like Manischewitz); more to taste
• 1/4 tsp. ground cinnamon; more to taste

Mix all the ingredients together in a medium bowl. Let sit for 10 minutes, toss well, then add more honey, red wine, or cinnamon to taste.