California's almond harvest season delivers premium nuts bursting with nutrition.
Just 23 almonds provide 60% of your daily vitamin E recommendation.
Loaded with unsaturated fatty acids, protein, and fiber, they're a smart, balanced snack.
Regular intake helps lower 'bad' cholesterol levels, as supported by nutritional studies.
As a passionate home cook with years of experimenting with almonds, I adore them raw or in summer dishes.
Try this irresistible marzipan recipe featuring California almonds.
Pesticide-free California almonds make an ideal gourmet snack anytime.
In July and early August, almond husks split open, sun-drying shells for optimal harvest quality.
Delight your palate with this gluten-free, lactose-free Soft Pear Cake topped with marzipan.
The batter highlights the rich flavor of California almonds.
– 200g marzipan
– 4 eggs
– 100g vanilla soy yoghurt
– 120g rice flour
– 40g gluten-free oat bran
– 1 sachet of gluten-free baking powder
– 5 pears
– 50 g slivered almonds
– 4 tbsp. agave syrup
– 4 tbsp. water
– 1 tbsp. almond liqueur
– Icing sugar.
Preheat oven to 180°C.
Separate egg yolks from whites. Blend yolks with marzipan and soy yoghurt.
In another bowl, combine flour, oat bran, and baking powder.
Whip whites to stiff peaks, then fold in dry ingredients and marzipan mixture.
Gently incorporate with a spatula in lifting, rotating motions for a light, foamy batter.
Arrange whole pears in an 18cm pastry circle, spaced apart.
Pour batter between pears, smooth top, and sprinkle with slivered almonds.
Cover with lid and bake 1 hour.
Test doneness with a skewer, then remove from oven.
Mix agave syrup, water, and liqueur; spoon over cake to soak.
Cool completely, unmold, and dust with icing sugar before serving.
Discover more on California almonds and expert tips at the Almond Board of California site.
