Almond dessert

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 •

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) •

—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

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

refrigerated pie crust • almond flour (about 100 grams) • sugar (about 100 grams) • unsalted butter, softened (about 120 grams) • eggs, 1/2 cup all-purpose flour (about 60 grams) • vanilla sugar • canned peach halves, drained (about 6 halves) • peach jam

whole wheat flour (200 grams) • egg yolk • unsalted butter (100 grams) • water • unsalted butter (100 grams) • honey (85 grams) • eggs • whole wheat flour (60 grams) • finely ground almonds (120 grams) • Raspberry jam, • cherries (about 350 grams) • Sliced almonds,

unsalted butter, at room temperature (110 g) • sugar (120 g) • almond flour (90 g) • all-purpose flour (50 g) • eggs • baking powder • milk • vanilla extract • sliced almonds • rectangular baking pan, 7x7x1.5 inches (17x17x4 cm)

almond flour (about 300 grams) • sugar (about 150 grams) • dark chocolate (about 200 grams) • salt • lemon or orange • milk (80 ml) • eggs

eggs • packed light brown sugar (about 200 grams; I use unrefined cane sugar) • finely ground almonds (about 250 grams) • chopped almonds (about 125 grams) • lemon • Powdered sugar, to taste, for decorating

eggs • sugar (125 grams) • ground almonds (300 grams) • flour (10 grams) • Zest of 1 lemon • sugar (150 grams) • water (150 grams) • Cointreau (50 ml) • egg whites • sugar (90 grams) • water (60 ml) • sugar (285 grams) •

Important: You need to make this cake a day in advance • whole almonds, ground with skins (about 100 grams) • sugar (about 200 grams) • eggs • heavy cream (about 100 ml) • liquid vanilla extract • unsalted butter, softened (about 150 grams; use spreadable butter if possible) • milk chocolate (about 150 grams) • sunflower oil (about 70 ml) • Daim candy pieces (or similar crunchy caramel chocolate pieces) • Note: When I made the cake, I realized I only had blanched almonds, not whole with skins, so the cake looks lighter. It tastes just as good, but ideally use almonds with skins • For the Daim balls: Royal Topps’s (these are crunchy caramel balls with chocolate, sold at IKEA; you can also find Daim bags from the Royal brand in the baking section at some stores. If you can't find them, use any similar crunchy caramel chocolate pieces)

almond flour (175 grams) • sugar (150 grams) • plus 1 tablespoon unsalted butter, at room temperature (125 grams) • all-purpose flour (75 grams) • baking powder (8 grams) • eggs • Zest of 1 lemon, finely grated • Zest of 1 orange, finely grated • fresh figs (about 150 grams) • sliced almonds (25 grams) • honey

almond turrón (250 grams) • heavy whipping cream (200 ml) • whole milk (200 ml) • unflavored gelatin • vanilla sugar • rum extract • Mixed berries and fresh mint for garnish

rolled oats (50 g) • almonds (40 g) • banana • almond butter (40 g) • kefir (500 g) • gelatin • erythritol or xylitol (60-65 g) • frozen raspberries (100 g)

round sheet puff pastry • eggs • finely ground almonds (about 180 grams) • sugar (about 185 grams) • cornstarch (about 25 grams) • unsalted butter (about 135 grams) • brandy • toasted sliced almonds (about 60 grams) • vanilla extract

bread flour or cake flour (150 grams) • sugar (mix of white and brown) (150 grams) • sunflower oil (75 ml) • eggs • mixed pistachios and almonds, chopped (50 grams) • ground cinnamon • salt • baking powder (10 grams cream of tartar and 5 grams baking soda) • Frosting: • cream cheese (like Philadelphia) (160 grams) • powdered sugar (160 grams) • unsalted butter, softened (70 grams) •

Fig Jam: • figs (750 grams) + 2/3 cup water (150 ml) + 3 tablespoons sugar • rounds of refrigerated pie dough • almond flour (200 grams) • sugar • fig jam (300 grams, I used homemade) • extra-large egg (about 2 3/4 oz with shell/79 grams), separate the white and yolk • Almond extract • Sliced almonds • Chopped almonds • Figs in syrup for decoration

high-quality refrigerated round puff pastry • (about 500 grams) angel hair squash jam (cabello de ángel) • Ground cinnamon, to taste • powdered sugar (about 200 grams) • finely ground raw almonds (about 250 grams) • large eggs • Zest of 1 lemon • Almond brittle, to taste (optional) • Powdered sugar, to taste (for decorating) • (28 cm) springform pan • Parchment paper

almond flour (about 250 grams) • puff pastry • brandy • sugar (about 200 grams) • eggs • water (about 120 ml) • sugar (about 100 grams) • sugar • Orange peel • cinnamon sticks • Candied cherries • sugar (about 240 grams) •

sugar (200 g) • finely ground almonds (250 g) • eggs • ground cinnamon (3 g) • Zest of half a lemon • Powdered sugar

--------------- Cake Ingredients: • large eggs • egg yolks • finely ground raw almonds (150 grams) • all-purpose flour (about 100 grams) • sugar (about 150 grams) • Zest of 1 lemon (yellow part only, no white pith) • -inch (23 cm) springform pan • Parchment paper • ------------ Syrup Ingredients: • water (250 ml) • sugar (about 125 grams) •

almond flour (about 200 grams) • powdered sugar (about 100 grams) • egg white • cornstarch (about 20 grams) • water (about 20 ml) • granulated sugar (about 80 grams) • almond extract • vanilla extract

almond flour (about 125 grams) • eggs • sugar (about 200 grams) • milk (about 500 ml) • Liquid caramel

eggs • finely ground almonds (about 250 grams) • sugar (about 250 grams) • vanilla extract • Powdered sugar for dusting