Whole natural almonds: This form is versatile, and is suitable for all-around use.
Try it in cocktail mixes, such as Sweet 'N Spicy Almonds. This recipe uses a technique in which egg whites are whisked and combined with seasonings; the almonds are then coated with this mixture, laid out on a baking sheet and baked until crispy. Other techniques include coating the almonds in simple syrup and seasonings, and then baking them; or saut¨|ing them with seasonings in a touch of oil or butter.
Serve roasted whole natural almonds and dried fruit with cheese as a pre- or post-dinner snack.
Whole blanched almonds: This form works well as an attractive garnish, either as is or roasted to bring out its flavor and color. It's beautiful for color contrast on cakes, cookies and other sweets, or it can easily be ground for pastes or for thickening.
Grind them in a blender or food processor as part of soups, sauces or vinaigrettes to add body and nutrition.
Place them on top of sugar cookies just before baking - either one by itself, or two in the shape of a heart, or five in the shape of a star.
Sliced natural almonds: This form is well-suited for fruit salad, green salad, in hot or cold vegetables, in granola and in soup.
Try a creamy vegetable soup with a sprinkle of roasted, sliced natural almonds for crunch and flavor.
Or make a granola by bringing a touch of butter to a simmer and steeping it with some orange zest; then stir in sliced natural almonds, oatmeal, and dried cherries. Spread it on a baking sheet and bake.
Sliced blanched almonds: This form is attractive on decorated frosted desserts or as sprinkled on muffins or other pastries before they?re baked.
Make a spinach salad containing sliced blanched almonds, orange segments and red onion.
Spread celery sticks with flavored cream cheese, and sprinkle some sliced blanched almonds on top for extra flavor and an additional layer of crunch.
Slivered blanched almonds: For stir-fries and grain dishes, this form holds its shape without breaking, to give some nice crunch and flavor.
For one-pan meal preparation, try roasting slivered blanched almonds in a dry wok. Then dump them into a saucer, and stir-fry some meat, vegetables and sauce in the wok. Return the almonds to the pan and stir before serving.
Try slivered blanched almonds in a rice pilaf or in couscous, with small-diced zucchini, red bell pepper and feta cheese.
Top baked chicken breasts with saut¨|ed mushrooms and a sprinkle of slivered blanched almonds.
Diced natural almonds: This form works well for stuffings and coatings. Many bread bakers include it in their whole grain bread dough.
Coat fish fillets with milk, then with a mixture of diced natural almonds and Italian bread crumbs before baking.
Stir diced natural almonds into whisked egg before making an omelet, for extra texture and nutrition.
Diced blanched almonds: This form works well for stuffings and coatings when a light, delicate appearance is needed.
Press diced natural almonds around the sides of a cake, for a homey, crunchy rim.
Include diced blanched almonds in pancake batter, and serve the pancakes with fruit such as peaches or raspberries.