360 almond meal recipes

Filet mignon rolled in crushed coriander, white peppercorns, ancho chili, and cumin, then seared hard for a fragrant North African spice crust. Serve sliced with tomato jam and tahini yogurt for a 15-minute showstopper.

Gourmet glazed figs simmered in brandy, apple cider vinegar, and cloves until plump and transparent, then stuffed with toasted almonds. Pairs with roasted meats.

Creamy chicken casserole with green chilies, olives, and almonds topped with crunchy potato chips. Feeds a crowd with zero fuss.

Spiral sweet bread rolls filled with almond butter and plump currants, topped with vanilla cream icing and toasted almonds. These elegant French-style snails are a stunning addition to any brunch spread.

Chicken almendrado simmers breast halves in a blended sauce of almonds, red chilies, cinnamon, and chicken broth. A Mexican almond-chile sauce with warm spice and subtle heat. Serve over rice.

South African-inspired curried beef bake with almonds, raisins, and lemon juice under a silky egg custard topping. Rich, fragrant, and crowd-sized for 16 servings.

Open-faced crab sandwiches loaded with Swiss cheese, crumbled bacon, slivered almonds, and a tangy sour cream spread, broiled until golden and bubbly. Ready in 30 minutes.

Classic asparagus almondine with a microwave-browned butter and almond sauce finished with tarragon vinegar. Ready in under 5 minutes, served hot or cold over cooked asparagus.

Eggnog gelatin mold sets chilled eggnog with ground almonds, then unmolds onto a platter with mandarin oranges and whipped topping. A nostalgic holiday dessert.

Italian veal roast stuffed with pancetta, porcini, rosemary, and bay, then braised in white wine and vermouth with toasted almonds. Rustic Northern Italian Sunday dinner.

A fast wok stir-fry with wine-marinated chicken, ham, green peas, water chestnuts, and toasted walnuts. This Chinese-inspired weeknight dinner hits the table in just 25 minutes.

Look so appealing, and taste delicious too. An excellent dessert to impress your guests.

Mackinac Island omelet with whipped egg whites, sharp cheddar spread, and warm strawberry-almond preserves on top. A puffy, soufflé-style Michigan brunch classic.

No-bake mud pie with coffee ice cream in a chocolate wafer cookie crust, drizzled with fudge sauce and topped with whipped cream and toasted almonds. Frozen and foolproof.

Giant cookie studded with dates, almonds, and orange zest, baked on a pizza pan and sliced into wedges. Fun 30-minute dessert.

Chocolate praline truffles with homemade caramelized almond praline powder, semi-sweet chocolate ganache, orange liqueur, and a hand-rolled cocoa-dusted shell. A three-stage holiday confection worth the effort.