Toasted pistachio ice cream

Pistachios, shelled, toasted	1 cup
Sugar	1 cup
Salt, fine sea	¼ teaspoon
Half-and-half	2 cups
Cream, heavy	1 cup
Egg yolks	6
Almond extract	¼ teaspoon

1. In a food processor, pulse together the nuts, sugar, and salt until the nuts are completely integrated into the sugar, but not turned into a paste. 
2. In a large saucepan over medium heat, combine the half-and-half, cream, and pistachio mixture and bring to a simmer, about 12 to 15 minutes. 
3. Prepare an ice water bath for the custard, and set aside. 
4. Whisk the yolks and almond extract in a large bowl until smooth and light in color, about 3 minutes. 
5. Slowly pour the hot custard into the yolks, whisking constantly. 
6. Return the mixture to the pan, and continue cooking over medium-low heat, stirring constantly, until the custard coats the back of the spoon, about 3 to 5 minutes. 
7. Pour the custard into a clean bowl, and return to the ice water bath for 15 minutes; refrigerate for 3 to 12 hours. 
8. Freeze in an ice cream maker according to the manufacturer’s instructions.

Cardamom pound cake with tea-poached plums

Cake
Butter, unsalted, room temperature	¾ cup +
Flour	2 cups +
Baking powder	1 ¼ teaspoons
Cardamom, ground	1 teaspoon
Salt, kosher	¾ teaspoon
Milk, whole	¼ cup
Crème fraîche	½ cup +
Sugar	1 cup
Eggs, large, room temperature	3
Vanilla extract	¾ teaspoon
Almond extract	¼ teaspoon
Almonds, sliced	¼ cup
Plums
Plums, small	1 ½ pounds
Tea, strong black	3 bags
Sugar	¾ cup
Cardamom pods, lightly crushed	6
Star anise pod	1
Vanilla bean, halved	1

Cake

1. Place a rack in the middle of the oven, and preheat to 350°F. 
2. Butter a 9-by-5-by-3-inch loaf pan; line bottom and long sides with a strip of parchment paper, leaving an overhang.
3. Butter the parchment, and dust the pan with flour; tapping out any excess.
4. Whisk the flour, baking powder, cardamom, and salt together in a medium bowl; set aside.
5. Whisk the milk and crème fraîche in a small bowl; set aside.
6. Using an electric mixer on high speed, beat the sugar and butter until light and fluffy, about 4 minutes.
7. Add the eggs, one at a time, beating to blend between additions, and occasionally scraping down the sides and bottom of the bowl.
8. Add the vanilla and almond extracts.
9. Reduce speed to low, and add the dry ingredients in three additions, alternating with the milk mixture in two additions.
10. Scrape the batter into the loaf pan, smooth the top, and sprinkle with the sliced almonds.
11. Bake the cake, rotating halfway through, until golden brown, and a tester inserted in the center comes out clean, about 55 to 65 minutes.
12. Transfer the pan to a wire rack, and let the cake cool for 15 minutes.
13. Using the parchment overhang, gently remove the cake from the pan, transfer to the wire rack, and let cool.

Plums

1. Using a paring knife, score the plums all the way around, starting and ending at the stem end, and cutting just through the skin (keeping the plum intact). 
2. Bring 2 cups of water to a boil in a medium saucepan.
3. Remove from heat, add the tea, cover, and let steep for 5 minutes; discard the tea.
4. Add the sugar, and bring the mixture to a boil, stirring to dissolve.
5. Reduce heat, and add the plums, cardamom, and star anise, scrape in the vanilla seeds and add the pod.
6. Simmer until the plums are just tender, about 15 to 20 minutes.
7. Remove from heat, and let cool.
8. Discard the vanilla pod, cardamom, and star anise.
9. Halve the plums, remove pits, and return to the poaching liquid.

Serve with the cake, and a dollop of crème fraîche.

Recipe from Bon Appétit, August 2013.

Cherry-almond smoothie

Yogurt, Greek	½ cup
Milk, almond	½ cup
Cherries, dark sweet	½ cup
Honey	1 tablespoon
Almond extract	½ teaspoon

1. In a blender, puree all the ingredients. 
2. With a spatula, scrape down sides of bowl.
3. Continue blending until smooth.

Almond paste

Almonds, raw	1 ½ cups
Water, boiling
Sugar, confectioners’	1 ½ cups
Egg white	1
Almond extract	1 ½ teaspoon
Salt	¼ teaspoon

1. Place almonds in a bowl, and barely cover with boiling water. 
2. Let sit for 1 minute, drain, rinse with cold water, and drain again. 
3. Pat dry, and slip off skins. 
4. Place almonds in a food processor, and process until smooth. 
5. Add the sugar, egg white, extract, and salt; process until smooth.

Tasty in:

• Sweet almond "biscotti"
• Almond angel cake

Angel cake

Egg whites, fresh, room temperature	1 ½ cups
Sugar, superfine	¾ cup + ¾ cup
Cake flour, sifted	1 cup
Cream of tartar	¼ teaspoon
Salt	¼ teaspoon
Vanilla extract or paste	2 teaspoons
Almond extract	1 teaspoon

1. Preheat oven to 325°F.
2. In a small bowl, whisk together ¾ cup sugar and the flour; set aside.
3. Using an electric mixer, beat the egg whites until frothy, and then add the cream of tartar and salt.
4. Beat until fully incorporated, and then add the remaining ¾ cup sugar, 1 to 2 tablespoons at a time.
5. Beat egg mixture to soft peaks. (A soft peak is when the egg whites look like soft waves, and when you lift the beater, the peaks droop back down into the batter. Avoid beating too long and forming stiff peaks.)
6. Add the vanilla and almond extracts, and beat for a few seconds to evenly distribute.
7. Sift the flour and sugar mixture over the egg whites in six to eight additions, and gently fold it in after each addition. (A gently touch is necessary, which cannot be rushed.)
8. Spoon the batter into an ungreased 9-inch tube pan with a removeable bottom.
9. Smooth the top with a spatula, and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the batter’s surface.
10. Bake for 50 to 60 minutes, until the top springs back when lightly pressed.
11. Cool on a wire rack for at least an hour.
12. Gently run a thin knife around the sides (including the center), and then around the bottom of the pan to release the cake when you are ready to serve.

Note: As an experiment, I've tested this recipe with both plain and roasted sugar. Hubby claims the roasted is less sweet tasting while being more caramel flavored from an initial taste test.

Almond angel cake with sliced strawberries

Egg whites, room temperature	1 ½ cups
Sugar, powdered	1 ½ cups
Flour, all-purpose baking	1 cup
Cream of tartar	1 ½ teaspoons
Vanilla extract	3/4 teaspoon
Almond extract	3/4 teaspoon
Sugar	1 cup

1. Preheat oven to 350°F; position rack on lowest level in oven.
2. Sift powdered sugar and flour together three times.
3. In a large bowl, beat whites, cream of tartar, and extracts with a mixer until soft peaks form (tips curl).
4. Gradually add sugar to egg mixture, beating until stiff peaks form (tips stand straight).
5. Sift one-fourth of the flour mixture over the egg mixture; fold in gently.
6. Repeat, folding in remaining flour mixture by fourths.
7. Pour into an ungreased 10-inch tube pan.
8. Bake for 40 to 45 minutes, or until the top springs back when lightly touched.
9. Immediately invert cake, leaving it in the pan; cool thoroughly.
10. Loosen sides of cake from pan, and remove.
11. Serve with sliced strawberries, or other topping, if desired.

Cocoa-nutty bar

Butter, unsalted, softened	¾ cup + ½ cup
Sugar, powdered	¾ cup
Flour, all-purpose	1 cup
Flour, almond	½ cup
Almonds, sliced, toasted	1 ¼ cups
Cocoa powder	½ cup
Milk, sweetened condensed	14 ounces
Coconut, sliced, toasted	½ cup
Water, hot	½ cup
Eggs, well beaten	2
Almond extract	½ teaspoon
Salt	1/8 teaspoon

1. Preheat oven to 350°F; grease an 8x10-inch casserole dish.
2. In a large bowl, beat ¾ cup butter and sugar until well combined; sprinkle flours over, and mix until just combined.
3. Press on to bottom of dish, and bake 15 minutes, or until lightly golden brown.
4. Meanwhile, in a medium saucepan over low heat, melt 1/3 cup butter; stir in cocoa.
5. Turn off heat, and stir in remaining ingredients.
6. Pour evenly over baked crust, and bake 35 to 40 minutes, or until the center sets.
7. Cool completely on wire rack; chill thoroughly.
8. Cut into bars; store covered in refrigerator.