Almonds

eggs (about 150 grams) • sugar (100 grams) • milk (80 grams) • sunflower oil (80 grams) • all-purpose flour (400 grams) • Zest of 1 orange • baking powder (12 grams) • orange jam (290 grams) • almond flour (300 grams) • sugar (60 grams) • Orange extract • apricot jam

chopped almonds (about 250 grams) • sugar (about 250 grams) • large eggs • Zest of 1/2 lemon • ground cinnamon • brandy • For the syrup: • water • sugar • brandy

almond flour (250 grams) • sugar (100 grams; traditionally, use 1 1/4 cups/250 grams if you like it very sweet) • large eggs • Grated zest of 1 lemon • ground cinnamon (optional; I skipped it so the main flavor is almond) • Powdered sugar for dusting • stencil of the Cross of Santiago

(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

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

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

For the shortcrust pastry: • all-purpose flour (280 grams) • sugar (150 grams) • cold unsalted butter (150 grams) • Zest of 1 lemon • salt (to enhance flavor) • large egg (about 73 grams with shell) • ice-cold water • For the filling: • unsalted butter, at room temperature (175 grams) • sugar (175 grams) • large eggs (about 237 grams with shell) •

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)

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 •

almond flour (about 300 grams) • sugar (about 250 grams) • eggs • lemon (zest only) • Powdered sugar

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

sugar (200 grams) • finely ground almonds (300 grams) • eggs • lemon zest • Powdered sugar for decorating • Butter for greasing the pan

all-purpose flour (about 200 grams) • sugar (about 125 grams) • egg • Butter or margarine • finely ground almonds (about 250 grams) • sugar (about 250 grams) • eggs • lemon • Ground cinnamon • Powdered sugar • Cross stencil (easily found online)

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,

eggs • finely ground almonds (about 125 grams) • chopped almonds (about 125 grams) • erythritol (about 125 grams) • lemon extract (5 ml) • ground cinnamon

finely ground almonds (250 grams) • sugar (250 grams) • eggs • ground cinnamon and the zest of 1 lemon

all-purpose flour (300 grams) • finely ground almonds (175 grams) • lard (150 grams) • powdered sugar (125 grams) • ground cinnamon • Zest of 1 lemon • kcal per polvorón • Very high in carbohydrates

-inch round springform pan (preferably with a removable bottom) • sugar (250 grams) • eggs • Zest of 1/2 lemon • almond flour (250 grams) • Orujo liqueur (or substitute with grappa or brandy) • Powdered sugar • Santiago cross stencil (optional)

blanched almonds (about 250 grams) • granulated sugar (about 250 grams) • eggs • ground cinnamon • Zest of half a lemon

cake flour (160 grams) • almond flour (20 grams) • baking powder • chopped almonds (20 grams) • light plant-based butter, at room temperature (75-80 grams) • Zest of 1/2 lemon • cinnamon • erythritol • sesame seeds