Almonds Go Global

In this global village we live in, flavors cross borders as readily as rivers do. Pastry chefs and bakers today can search everywhere for inspiration, finding it perhaps in the sweet horchata (almond-milk beverage) of Mexico, in the baroque marzipan creations of Sicily or the ground almond confections of Greece.

Reaching out beyond the familiar to incorporate flavors from around the world is a sure way to contemporize your pastry or bakeshop offerings.

Some ideas from cultures near and far:

A Semolina and Ground Almond Cake from the Greek city of Thessaloniki, soaked while still warm in a cinnamon and brandy syrup.

Source: The Glorious Foods of Greece by Diane Kochilas (William Morrow)

Make it your own: Serve with fresh or poached cherries and apricots or with fresh blackberries.

A Lebanese almond Baklawa (baklava) scented with orange blossom and rose water.

Source: Lebanese Cuisine by Anissa Helou (St. Martin’s Griffin)

Make it your own: Serve in small squares with espresso or as part of a plate of mignardises.

Algerian Almond Cookies flavored with lemon zest and coated with confectioner’s sugar.

Source: Saffron Shores by Joyce Goldstein (Chronicle Books)

Make it your own: Serve with blood-orange sherbet or dried-apricot ice cream

Buñuelos de Almendra (Mexican almond fritters), flavored with grated orange and lime zest, deep fried and dusted with confectioner’s sugar

Source: My Mexico by Diana Kennedy (Clarkson Potter)

Make it your own: Serve with small cups of Mexican hot chocolate

Persian Rice Pudding scented with cardamom and garnished with slivered almonds and dried rose petals

Source: New Food of Life by Najmieh Batmanglij (Mage Publishers)

Make it your own: Serve in a martini glass with candied orange peel alongside

In this video demo, Culinary Institute of American pastry instructor Stephen Durfee makes an Almond-Milk Panna Cotta inspired by the flavors of the Middle East.