Love'n Bake News in a Nutshell

We were fortunate to have Nick Malgieri and Hervé Poussot of Brooklyn’s Almondine Bakery demonstrate techniques for making French macarons and Italian macaroons using American Almond Products last fall. The demo took place at the Institute for Culinary Education in New York. Attendees were professional bakers and members of the group the Bakers Dozen. Here are some [...]

[Read more →]

Eddy Vandamme is a pastry chef extraordinaire. European-trained, he is now a teacher in Houston, Texas. He made these almond macaroons sandwiched with a delectable star anise and olive oil ganache. Wouldn’t they be perfect with a glass of sparkling wine on February 14th? In his informative discussion of how to make these treats, he [...]

[Read more →]

At this time of the year, we receive the most requests for a good Pignoli Cookie recipe. And this is the one we recommend, an elegant Pignoli Cookie or Almond Macaroon that is light and tender. We like to savor just one with a dark cup of espresso or a touch of vin santo. This [...]

[Read more →]

Not all macaroons are made with egg whites. These rustic beauties are bound with egg yolks, which give them a tender bite. Letting the formed cookie dough sit for a few hours gives them time to crust over. Once baked, the cookies develop a thick, crisp exterior and soft golden center. The team at the [...]

[Read more →]