I can’t get enough of almond-flavored pastries. My mom used to make blondies with almonds on top, so treats such as biscotti or amaretti always have a familiar, nostalgic taste.
A couple weeks ago, I had a wonderful Gâteau de Beurre d’Amande (almond-butter cake) at Bistrot Zinc. And when I was jonesin’ for some baking last weekend, I knew I wanted to recreate it at home.
I’d never worked with almond paste before, but David Lebovitz’s Almond Cake was easy to make, as it’s all done in the food processor. Individual “cakes” (made in muffin tins) are just the right size dessert with your favorite berries and homemade whipped cream.
This is definitely a new favorite.
Nicole M. Markle 
I had forgotten about the almond blondies! I still have that recipe if you should want it. I may make some to take to work…
These little beauties here look delish! Quick question: Do you miss
your produce box??
Yes, the Produce Box would be starting up for the season right about now. I will miss it a lot. I’m looking for something similar in this area.
— N