Almond

Sugar, water, butter, and chopped almonds are cooked together until they caramelize to make this rich and chewy classic confection. Cut into rectangular shapes, dipped in chocolate, and covered with chopped almonds, these are hard to resist.

A mixture of almonds and confectioners’ sugar ground together very finely, almond paste has a sweet flavor and is used as an ingredient in many candies.

A relative of English toffee, krokant is a chewy nut brittle rich with almonds, butter, and vanilla. It is eaten plain or dressed up by dipping in chocolate. It is also used to make other candies.

Nougatine is a crisp nut brittle made by cooking sugar with no liquid. The sugar must be stirred constantly to avoid burning and prevent lumps from forming. Nougatine is eaten plain, dipped in chocolate, or used as an ingredient in other candies.

These caramels are my favorites. They are creamy, chewy, and loaded with nuts.

If you like almonds, you will love these candies. Molded cups of chocolate surround a filling of rich almond truffle cream. Whole almonds adorn the top of these two-bite pieces of ecstasy.

Nougatine squares surround a creamy chocolate ganache center in this candy. I love the contrast of textures that is so satisfying.

For this confection you can use practically any combination of nuts or dried fruits and any type of chocolate. Making bark is a good way to use up valuable leftover chocolate.

These candy bars are loaded with the best that California has to offer. Toasted almonds, candied orange peel, and raisins are combined to make a delicious chunky candy bar.

This combination of two pure flavors is delicious. Sometimes I substitute toasted and skinned hazelnuts for the almonds.

Rocher is the name of a classic French candy made with almonds that has an irregular shape. I’ve added coconut to the mix, a variation often found in French chocolate shops.

If you like almonds, these truffles are for you. California Truffles offer a bounty of almonds combined with dried apricots.

These crunchy thyme-flecked nuts are delicious served with sherry and slices of Manchego cheese.

These tangy glazed nuts go perfectly with a glass of sherry.

Keep this topping in the freezer, in a resealable plastic bag, for up to 2 months; it can be used to make fruit crisps whenever you need a quick dessert. This recipe makes enough for 2 large crisps.

Frangipane, an almond-flovored paste, is a classic filling for tarts, such as the Sugar Plum Tart on page 462.

This classic Mexican sauce is often used in enchiladas or served with tamales.

The biscotti may be stored in an airtight container at room temperature for up to 2 weeks.