Every attempt at every dish

Search everything⌘K

01Start herewhat a cookbook keeps 02Exploredishes · drinks · market · map

Every version you cook, kept — what you changed, how it went, what to try next.

Start your first dish Sign in

Start Explore Sign in

Dishes · Suppr Club

Every attempt at every dish

Search everything⌘K

01Start herewhat a cookbook keeps 02Exploredishes · drinks · market · map

Every version you cook, kept — what you changed, how it went, what to try next.

Start your first dish Sign in

Explore

Dishes Drinks Market Map Cooks Menus

What cooks here have made, and the classics they come from.

WhatWhose

17 entries for “almond”

Showing

Waiting for a first cook

Classics on the shelf that no one here has made yet. See them on the map →

MinahasanKlappertaartA soft baked custard of young coconut, milk and eggs, with raisins and cinnamon, often topped with almonds or meringue.Tastes sweet and very richBe its first cook →PunjabiGajar ka halwaGrated red carrots cooked slowly in milk until it's gone, then fried in ghee with sugar, cardamom and nuts.Tastes sweetBe its first cook →KashmiriKahwaGreen tea brewed with saffron, cardamom and cinnamon, sweetened and poured over slivered almonds.Be its first cook →RajasthaniMohan maasMutton cooked slowly in milk and cream with cardamom and ground cashews — the mild, rich dish of Rajasthan's royal kitchens.Tastes very richBe its first cook →LevantineMansafLamb cooked in a sauce of jameed — dried, fermented yoghurt — piled on rice over thin bread, with toasted almonds and pine nuts.Tastes sharp and very richBe its first cook →MoroccanPastillaA round pie of paper-thin warqa pastry filled with spiced pigeon or chicken, eggs and sugared almonds, dusted with icing sugar and cinnamon.Tastes very rich and sweetishBe its first cook →BasqueGâteau basqueA short, buttery almond pastry baked around a filling of pastry cream or black cherry jam, the top glazed and scored.Tastes sweet and very richBe its first cook →CatalanSuquet de peixA fishermen's stew of white fish and potatoes in a saffron-tinted broth, thickened at the end with a picada of garlic, almonds and fried bread.Be its first cook →ValencianOrxata de xufaA cold, sweet, milky drink of soaked and ground tiger nuts, pressed and strained, served with long soft pastries called fartons.Tastes sweetBe its first cook →ValencianTurrónA Christmas sweet of almonds and honey — hard and crunchy in the Alicante style, soft and ground to a paste in the Xixona style.Tastes very sweet and mostly fatBe its first cook →AndalusianAjoblancoA cold white soup of almonds, bread, garlic, olive oil and vinegar, blended smooth and served with green grapes or melon.Tastes very rich and sharpBe its first cook →GalicianTarta de SantiagoA flat, moist almond cake with little or no flour, dusted with icing sugar around a stencil of the cross of Saint James.Tastes very sweet and very richBe its first cook →LyonnaisTarte aux pralinesA pastry case filled with crushed pink sugared almonds melted into cream, which sets into a glossy, vivid pink filling.Tastes very sweet and mostly fatBe its first cook →AlsatianKougelhopfA tall, fluted ring of buttery yeasted dough with raisins soaked in kirsch, an almond set in each fold, dusted with icing sugar.Tastes sweet and richBe its first cook →AlsatianBredeleSmall Christmas biscuits baked by the tinful — butter shapes, anise, cinnamon stars, spiced and almond ones — through Advent.Tastes very sweet and very richBe its first cook →PolishRogal świętomarcińskiA large crescent of flaky yeast pastry filled with white poppy seed, almonds, nuts and dried fruit, glazed and scattered with nuts.Tastes sweet and very richBe its first cook →MexicanChiles en nogadaRoasted poblano chillies stuffed with a picadillo of meat and fruit, under a cold walnut cream and scattered with pomegranate and parsley.Tastes sweetish and mildBe its first cook →

That's everything for that word. The index stops when it runs out.

Start Explore Sign in