A frangipane-like pastry made with ground almonds, egg yolks and orange flower water. The mixture is thickened in a bain-Marie and is garnished with praline made with almonds.

An extract fermented and distilled from bitter almonds, used in cakes.

An extract fermented and distilled from bitter almonds, used in cakes.

Frangipane. Almonds ground to a fine powder, used for making pastries and confection.

A large variety of almond-based fancy pastries. It also means "with almonds", as in flaked, toasted almonds to garnish sweet or savoury dishes such as trout or rice, green vegetables or rice.

Frangipane. Almonds ground to a fine powder, used for making pastries and confection.

Almond milk is made by warming ground almonds and barley water for about half an hour, liquidising the mixture and straining it. Originally this was quite soupy, but later came to mean blancmange. It is also sometimes used to describe a round cake made from almond paste, sugar and eggs.

Blanched and skinned almonds cut into even shapes to use as decoration for desserts or cakes.

Almond oil is a pale, clean, odourless oil pressed from almonds. It has a neutral flavour making it ideal for use in baking and confectionary and for oiling baking tins where it is important that no flavour is imparted to the item being cooked.