The word "almonds" is correct.
It is used to refer to a type of nut that is commonly consumed as a snack or used in cooking and baking.
Example: "I like to add sliced almonds to my salad for extra crunch."
Alternatives: "nut" or "almond nuts."
Delicate cous cous, fragrant with toasted almonds and confit lemons, sits in a clean white bowl into which is placed lobster tails and stunning shellfish bisque.
Coarsely grind or chop the walnuts so you have a chunky rubble, then stir in the ground almonds and slivered pistachios, followed by the zest, salt (if using), cardamom and 5tbsp of melted butter.
Makes enough for 16 large brownies whole blanched almonds 160g whole blanched hazelnuts 160g unsalted butter 300g, chopped Valrhona or other dark chocolate (70%) 500g, broken or chopped into small pieces eggs 5 caster sugar 500g plain flour 100g fine sea salt a pinch Preheat the oven to 180C/gas mark 4. Line and lightly grease a 36cm x 26cm x 3.5cm baking tray.
Rocky Mohan, whose recipe is included in Rick Stein's India, adds fresh coconut and almonds, Jaffrey uses almonds alone, Sethi and Toombs cashews, and Sethi melon seeds, which necessitate a trip down to Brick Lane, London.
The Yips by Nicola Barker She smells of almonds, like a plump Bakewell pudding; and he is the spoon, the whipped cream, the helpless dollop of warm custard.
I like the slight bitterness of the walnuts as a base, mixed with sweet ground almonds and a few pricey pistachios, both for their lovely flavour and the crunch they bring.
Jaffrey adds her almonds whole, along with sultanas, while Mohan uses raisins.
Almonds and vines and lawns drink up the last of shallow, short-term water then suck on the black depths with a draw mightier than the moon's.
(Makes 1 tray) 250g butter 300g walnut pieces 125g ground almonds 75g pistachio kernels, slivered Zest of 1 orange Generous pinch of salt (optional) 1tsp ground cardamom 12 sheets of filo pastry (2 x 270g packets) 250g granulated or caster sugar Juice of 1/2 lemon 1 tbsp orange-blossom water (or to taste) Melt the butter.
Click here to order a copy for £20 from Guardian Bookshop Serves 8 under-ripe pears 5 dark chocolate 180g butter 250g eggs 6 sugar 175g ground almonds 100g Poire William liqueur 2 tbsp Preheat the oven to 170C/gas mark 5 and grease and line a 23cm round deep cake tin.
Put the almonds and hazelnuts into a roasting tin and roast for about 10 15 minutes, stirring every few minutes until they are golden brown.
