Nut recipes

Course Eclairs

Hazelnut Eclair

See recipe

Course Christmas Desserts

Polvorón (shortbread) (Spain)

See recipe

Course Naturally Fermented Milks and Yogurts

Almond milk culture with probiotics

See recipe

Course Naturally Fermented Milks and Yogurts

Cashew milk cultivation with rejuvelac

See recipe

Course Naturally Fermented Milks and Yogurts

Energizing Almond Milk Smoothie

See recipe

Course Naturally Fermented Milks and Yogurts

Hazelnut milk with chocolate

See recipe

Course Naturally Fermented Milks and Yogurts

Classic hazelnut milk

See recipe

Course Naturally Fermented Milks and Yogurts

Brazil nut milk

See recipe

Course Naturally Fermented Milks and Yogurts

Cashew milk

See recipe

Course Naturally Fermented Milks and Yogurts

Almond Milk

See recipe

Course Techniques with Pectinase Enzymes

Bone marrow with almonds

See recipe

Couse Plant Based Burgers and Falafels

Veganaise

See recipe

Course Tempting Cakes

‘No Bake’ Chocolate and Hazelnut Tart

See recipe

Course Cooking with Game

Cana Soup and Green Pine

See recipe

Course Spanish Nougat

Praline Turrón: Macadamia

See recipe

Course Spanish Nougat

Praline Turrón: Hazelnut

See recipe

Course Spanish Nougat

Soft Turrón: Jijona with Neula

See recipe

Course Spanish Nougat

Hard Nougat: Guirlache

See recipe

Course Spanish Nougat

Hard Nougat

See recipe

Course Petits Gâteaux

Pistacho cherry

See recipe

Course Petits Gâteaux

Pecan Paris Brest

See recipe

Course Pastry Basics: Syrups, Mousses, Meringues and Crunchies

Praline

See recipe

Course Pastry Basics: Syrups, Mousses, Meringues and Crunchies

Garrapiñados

See recipe

Course Petits Fours

Milk Chocolate and Hazelnut ‘Peach Stone’

See recipe

Course Creative Pastry Textures

Crispy Ceps and Pine Nut Leaf

See recipe

Course Gourmet Cookies: Recipes and Techniques

Pistachio Duchess Cookies

See recipe