Whether you’re looking for gluten-free alternatives or want to add nutty flavor to your baked goods, almond flour is worth stocking in your pantry. In this collection of recipes, it anchors a light joconde sponge and gives mini semolina cakes a moist, marzipan-like center. |
This dessert shepherds the best assets of an almond croissant into a lo-fi, freeform galette. A crisp, flaky pie crust echoes the shattering flakes of a freshly baked croissant with one-tenth of the effort. And the filling is a classic frangipane, a French almond cream used in many iconic pastries. |
