Salted Almond Butter Cookies with Chocolate Chunks...

Looking for something sweet and deliciously different to welcome fall? These cookies are one of our favorite recipes from Almonds: Recipes, History, Culture. They’re perfect for a crowd and a wonderful alternative to your average chocolate chip cookie. Fresh, creamy butter flecked with fleur de sel is a luxurious European tradition, often enjoyed slathered on a fresh baguette. Sea salt loves sugar, balancing sweetness and prodding us to have more. In this recipe, flakes of fleur de sel are whipped into the cookie batter, where they remain intact, complementing the golden flavor of the almond butter and studding the dough with tiny, crunchy bursts of salt. 1¾ cups (255 g) unbleached all-purpose flour 2 teaspoons baking soda ½ teaspoon salt 1 cup (225 g) unsalted butter, softened 1 cup (220 g) firmly packed dark brown sugar ¾ cup (180 g) granulated...

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Almonds are on Fire, says Mark Jansen...

Blue Diamond Almonds CEO Mark Jansen told FoodNavigator-USA that “almonds are on fire,” with double-digit sales growth in all categories. California’s almond production has doubled over the last ten years, and quadruped over the last thirty. The 2013 harvest exceeded estimates, weighing in at a staggering 2 billion pounds. Did we see this coming? Of course we did. But even we were surprised to learn that almonds are the #1 nut in all new snack products launched in North America. And while we do love ready-to-eat almond products, something off the shelf in the market is no match for cooking with almonds from scratch. That’s why we wrote our book, which is full of recipes for food you won’t find in any store....

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Photos: Processing

In 2011, Barbara and Betsy followed the almonds from the field to the processing plant. All photographs by Barbara...

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Photos: Harvesting

In 2011, Barbara and Betsy got a first hand look at the almond harvesting process.         When the pods split, the almonds are ready to be harvested.        ...

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Photos: Before the Harvest

While researching the book, Betsy and Barbara visited the almond fields to get a first-hand look at the harvesting process in the summer of 2011. All Photographs by Barbara...

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