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Almonds are among the most adaptable nuts! This nutrient-dense nut isn't limited to salad toppings. Almonds are a versatile ingredient that may be used in quiche crusts, handmade crackers, nut butter, and desserts like ice cream and brownies. Because they are high in plant-based protein, almonds add a little extra fullness to everything!
Since almonds are so popular, here are some unusual almond dishes! While some recipes call for almond flour, most use whole almonds. Almond flour can be made at home, but you can usually buy it at the shop because it's difficult to acquire the finely ground texture. Continue reading!
Stuffed Rajbhog
A traditional Indian dessert, rajbhog is made with Indian cottage cheese and filled with a blend of nuts, including pistachios and almonds, saffron, green cardamom powder, and occasionally mawa (dried milk solids). They are cooked until soft and spongy after being gently added to a kettle of hot sugar syrup. This dessert is a popular post-meal sweet treat as well as a festive treat made for a variety of celebrations.
Badam Halwa
Badam Halwa is a rich and indulgent Indian sweet. It is a delightful treat made with ground almonds, ghee, sugar, and aromatic spices like cardamom and saffron. This dessert is often served on special occasions and festivals. The process involves slowly cooking the almond paste with ghee and sugar until it reaches a desired consistency, resulting in a melt-in-your-mouth texture. The aroma of roasted almonds and warm spices fills the air, making it an irresistible dessert for both young and old.
Makroud El Louse
Almonds, eggs, sugar, and orange blossom water are the ingredients of Makroud El Louse. It is a flourless Algerian cookie. These cookies are usually dusted with powdered sugar to coat them fully and baked until gently browned. Makroud el louse should melt in your mouth after eating it. Serving these cookies with tea or coffee on the side is the best choice.
Turrón De Jijona
Made with almonds, honey, sugar, and egg whites, turrón de Jijona is a soft nougat. It was named for Jijona (Xixona), a tiny hamlet in Valencia, where it was born. Egg whites, honey, sugar, and almonds are cooked to make this nougat.
It is light brown and flecked with small chunks of almond. Various ingredients are turned with paste, and then cooked again. After that, the mixture is poured into moulds and allowed to solidify. There are no wafers in this nougat and orange blossom and rosemary honey are also added.
Amygdalopita
Although there are versions of this Greek almond cake all around the country, it is usually linked with Amygdalopita. The cake is typically made with eggs, breadcrumbs or semolina flour, chopped and ground almonds, and cognac and other spices. This thick cake typically served cut into diamond shapes, is traditionally made in round tins and covered in a sugar syrup laced with lemon. The cake goes well with vanilla ice cream but can also be eaten independently.
Queijinhos De amêndoa
These sugar-coated Portuguese delicacies have a creamy egg-based interior and an almond shell. Egg whites and crushed almonds are used to make the shell, and traditional Portuguese doce de ovos, a thick, velvety custard cooked with sugar and egg yolks, is used to make the centre. It visually resembles cheese wheels, these delicious treats are also known as miniature almond cheeses. The Algarve region is where queijinhos de amêndoa are most commonly consumed.
Dacquoise
Traditionally, layers of whipped cream or buttercream are sandwiched between almond or hazelnut meringue sponge cake to create this crunchy, creamy French delicacy. Although the word "dacquoise" itself has come to refer to any dessert with layers of nut meringue sponge cake, the cake's name comes from the French word "dacquoise," which means "from Dax," a town in southwest France.
The cake is thought to have been created as an opulent treat for members of the French court in the 17th century. Later, when many French cooks relocated to England to prepare meals for the affluent, the recipe gained immense popularity there.
Mrouzia
One of the most popular Moroccan sweet-and-savoury dishes is Souza, made with lamb, honey, almonds, raisins, and ras el hanout spices atop a tagine. Traditionally, the dish has been saved for holidays, celebrations, and other big events. One of the most well-liked foods for the Muslim holiday of Eid al-Adha. Add a liberal amount of sesame seeds as a garnish.
