Ground blanched almonds: This form works well for coatings, too, or to make almond butter or marzipan. Almond cake recipes include this form as "almond flour".
To make almond butter, place cup ground blanched almonds in a blender or food processor, and add 1/8 teaspoon salt; pour in 3 tablespoons almond or vegetable oil in a slow, steady stream, blending until the mixture comes together.
Almond milk: Found in a box near the soymilk at the supermarket, this form is delicious in coffee or in smoothies. Some pastry chefs sweeten it and make almond milk sherbet.
Blend together almond milk, fruit and ice cubes or frozen yogurt to make a delicious smoothie.
Make hot chocolate using almond milk instead of plain milk.
Green almonds: Available in limited supply in spring, green almonds are a true delicacy. These young, small, ivory almonds are still inside their fuzzy green hull.
Cut the almond hull along the seam with a paring knife, and use the fresh, herbaceous-tasting nuts inside as part of a composed salad, or nibbled plain with a bit of sea salt.