Nut

orange • plain yogurt (about 5 oz or 125 grams) • yogurt container of sunflower oil (about 1/2 cup or 120 ml) • yogurt containers of granulated sugar (about 1 cup or 200 grams) • yogurt containers of all-purpose flour (about 1 1/2 cups or 190 grams) • eggs • baking powder (about 0.5 oz or 16 grams) • Chopped walnuts, to taste

(about 8.8 oz/250 grams) soft almond nougat (Jijona turrón) • sugar • whole milk (about 500 ml) • eggs • sugar • water

oats (about 30-40 grams) • rice milk • Fuyu persimmon • coconut oil • almond flour • Sesame seeds, to taste • peanut butter • Cinnamon, to taste • Ground ginger, to taste • Nutmeg, to taste

rustic-style bread • pork tenderloin (about 400 grams) • brie cheese (about 200 grams) • Caramelized onions • Walnuts • Olive oil • Salt • Black pepper • Fresh parsley

large eggs, at room temperature • orange (about 7 oz / 200 grams) • sunflower oil (100 ml) • sugar (100 grams) • finely ground almonds (180 grams) • baking powder (10 grams) • salt • Powdered sugar, for dusting • round 8-inch (20 cm) cake pan

egg whites • all-purpose flour (about 140 grams) • sugar (about 110 grams) • vanilla extract • neutral oil (about 90 ml) • salt • For the filling • Pistachio cream • For the topping • heavy cream (about 100 ml) • semisweet chocolate, chopped (about 100 grams) • unsalted butter (about 50 grams)

For the Salad: • small head of lettuce (washed, dried, and thinly sliced) • tomatoes (washed, dried, and chopped) • cooked ham (cut into strips) • –1.75 oz pimento-stuffed olives (chopped) (25–50 g) • –2 tablespoons bean sprouts • –2 tablespoons pickled carrots • –3 white asparagus spears (chopped) • –1.75 oz walnuts (chopped) (25–50 g) • For the Vinaigrette: • –4 tablespoons olive oil • –3 tablespoons vinegar •

blanched almonds, preferably Marcona (about 300 grams) • sugar (about 250 grams) • ground cinnamon • eggs • Zest of 1/2 orange • orange juice

almond flour (about 200 grams) • ricotta cheese (about 500 grams) • large eggs (about 299 grams) • sugar (about 150 grams) • Zest of 1 lemon • Almond extract

eggs • finely ground almonds (about 200 grams) • powdered sugar (about 200 grams) • whole orange or 2 clementines (zest and pulp; discard the white pith) • small cup (about 1.5 fl oz/45 ml) orange liqueur (Cointreau or Grand Marnier) • baking powder • Ganache topping • bittersweet chocolate (about 200 grams) • heavy cream (about 200 grams) • butter

hard nougat, 8.8 oz each (250g each; ground, you’ll have about 14 oz/400g total) • eggs • ground cinnamon • vanilla extract or paste • honey and 1 tablespoon brown sugar • butter • Zest of 1 lemon • salt • shredded coconut (optional) • Powdered sugar and sliced almonds for decorating

Gluten-free ingredients • gluten-free flour (about 475 grams), such as gluten-free bread flour mix • large eggs (about 147 grams) • sugar (about 120 grams) • milk (about 80 grams) • sunflower oil (about 80 grams) • bitter almond extract • baking powder (about 8 grams) • Almond cream: • almond flour (about 150 grams) • sugar (about 65 grams) • large egg •

blanched almonds (about 200 grams), • cold water (about 500 ml, adjust to taste), • olive oil, • Garlic (to taste), • crustless bread, soaked in water (about 40 grams), • Salt • vinegar, • Cantaloupe or honeydew melon (for garnish)

large cucumbers • shelled pistachios (about 50 grams) • plain yogurts, Activia-style (about 4.5 ounces/125 grams each) • garlic clove • fresh mint • extra virgin olive oil • whole black peppercorns • Himalayan salt

red bell pepper • white wine (60 ml) • tomato (preferably Raf), grated if possible • garlic clove • Salt • Italian green pepper • sweet onion • refined olive oil (50 ml) • whole almonds (with skin) • hazelnuts • Saffron threads (about 90 mg) • bread, or 4 if small •

sugar (250 grams) • orange • eggs • baking powder (such as Royal, about 0.5 oz or 16 grams) • vegetable oil (70 milliliters) • all-purpose flour (170 grams) • raisins (75 grams) • shelled walnuts (75 grams)

flour (about 200 grams, cake flour or all-purpose) • quick oats or mixed cereal flakes (about 200 grams) • softened butter (about 125 grams) • shredded coconut (about 125 grams) • milk (about 100 ml, or as needed) • sugar (about 70 grams, or honey) • honey • walnuts (about 3.5 ounces/100 grams shelled walnuts) • baking soda

toasted hazelnuts, skins removed (100 grams) • all-purpose flour (200 grams) • powdered sugar (115 grams) • lard (100 grams) • sweet anise liqueur • ground cinnamon

large apples • almond flour (about 100 grams) • unsalted butter (about 100 grams) • eggs • cornstarch (about 50 grams) • granulated sugar (about 100 grams) • shredded coconut (about 50 grams) • brown sugar (about 50 grams) • ground cinnamon • baking powder

sugar (250 grams) • toasted almond flour (250 grams) • eggs • brandy or other liqueur • puff pastry • For the syrup • water (60 ml) • sugar (50 grams) • brandy or other liqueur • For the Italian meringue • egg whites • sugar (40 grams) •

About 9 carrots • hard-boiled eggs • peanut butter • Salt • Olive oil • Turmeric

—For the apple cake: • apples • Juice of 2 lemons • brown sugar • extra virgin olive oil (about 140 grams) • sugar (about 150 grams) • large eggs • all-purpose flour (about 250 grams) • baking powder • salt • whole milk (about 180 ml) • —For the crumble: •

large eggs • unrefined cane sugar (about 160 grams) • Zest of 2 lemons • plain yogurt (about 120 ml) • olive oil (about 120 ml) • whole wheat flour (about 140 grams) • almond flour (about 100 grams) • bitter almond extract • baking powder • salt • cherries, pitted and halved (about 350 grams) • Powdered sugar, for dusting

active spelt sourdough starter (about 130 grams) • whole spelt flour (about 300 grams) • white spelt flour (about 200 grams) • water (340–350 ml) • salt (about 12 grams) • walnuts (about 70 grams) • chocolate chips (about 60 grams)

eggs • sugar (170 grams) • finely ground almonds (250 grams) • cornstarch (20 grams) • Lemon zest

mango • kiwis • strawberries (about 300 grams) • almond milk • wooden skewers

almonds (about 140 grams) • water (700 ml) • Honey (optional)

onion • seitan (about 300 grams) • olive oil • all-purpose flour • almond milk (1 liter) • black pepper • salt • Guimarana Quixote seasoning (optional)

oranges (about 1.25 kg) • kiwi (about 300 grams) • unsweetened almond milk (about 1/2 liter) • Sugar to taste

(about 150 grams) raw almonds • (about 850 ml) water, or more as needed