2,447 almond meal recipes

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

Cubed chicken with mushrooms, water chestnuts, red pepper, and slivered almonds in a creamy soy-mushroom sauce, topped with crunchy chow mein noodles and baked bubbly. Retro comfort in one pan.

This classical Halloween recipe is always popular at my Halloween parties, everyone loves them!

Almond-crusted yellowtail fillets pan-fried until golden, then drizzled with a buttery amaretto sauce. An elegant seafood dinner with a nutty, slightly sweet finish, ready in 45 minutes.

Baked chimichangas filled with seasoned ground beef, almonds, raisins, and green chiles. Crispy oven-baked tortillas served with almond red sauce and jalapeno cream sauce.

Pan-fried bass or trout amandine with butter-toasted slivered almonds, thyme, and a squeeze of lemon. A classic French-inspired fish dish done simply.

European-style spice cookies with ground hazelnuts, lemon zest, and warm cinnamon, clove, and nutmeg. Topped with a whole almond and egg-glazed for a glossy finish.

Vegetable nut burgers with brown rice, wild rice, lentils, millet, and cashew butter, served with a fresh fennel-tomato-basil coulis. A hearty, vegan patty with serious substance.

No-bake fruit and nut balls made with cherries, dates, walnuts, almonds, and coconut, bound with a single egg and rolled in sugar. Five-ingredient old-fashioned candy with a chewy, dense bite.

Low-calorie blueberry parfaits layered with vanilla frozen yogurt, warm blueberry-apricot sauce, and slivered almonds. Four ingredients, 15 minutes, and gorgeous in a glass.

Flour-free hazelnut cookies made with ground hazelnuts, almonds, eggs, and sugar. Naturally gluten-free nut cookies with a delicate, macaroon-like texture baked low and slow.

Romanesco sauce is a Spanish-inspired vegetarian pasta sauce of charred roasted red peppers, toasted almonds, garlic, and bright lemon zest, pureed and spooned over hot or cold spaghetti. Smoky, nutty, and no-cook simple.

No-bake fruit and nut bars with dates, apricots, toasted almonds, and corn cereal in a brown sugar caramel. Chewy, crunchy, and ready in 40 minutes.

Yes from the year 1475. Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid is eaten today in the South of France and Greece, and can be found in special fish shops here, I would prefer salmon or halibut. But if you hanker for squid, just go ahead with it if you can find some, and be sure to have the fish man prepare it for you by removing the black liquid from the backbone.

Yogurt-marinated chicken simmers in a rich sauce of freshly ground spices, poppy seeds, cashews, almonds, and coconut. An authentic Indian chicken korma built from scratch.

Kirsch-soaked tart cherries layered over ladyfingers and topped with almond cream cheese mousse, finished with chopped pistachios. An elegant German-inspired parfait.