Editing Almond (section)

====Desserts====

A wide range of classic sweets feature almonds as a central ingredient. Marzipan was developed in the Middle Ages. Since the 19th century almonds have been used to make bread, [[almond butter]], cakes and puddings, candied confections, almond cream-filled pastries, [[nougat]], cookies ([[macaroon]]s, [[biscotti]] and [[qurabiya]]), and cakes ([[Financier (pastry)|financiers]], [[Esterházy torte]]), and other sweets and desserts.<ref>{{cite book |last=Dolby |first=Richard |title=The Cook's Dictionary: A New Family Manual of Cookery and Confectionery |date=1830}}</ref>

The young, developing fruit of the almond tree can be eaten whole (green almonds) when they are still green and fleshy on the outside and the inner shell has not yet hardened. The fruit is somewhat sour, but is a popular snack in parts of the Middle East, eaten dipped in salt to balance the sour taste. Also in the Middle East they are often eaten with dates. They are available only from mid-April to mid-June in the Northern Hemisphere; pickling or brining extends the fruit's shelf life.

=====Marzipan=====
{{main|Marzipan}}

Marzipan, a smooth, sweetened [[almond paste]], is used in a number of elegant cakes and desserts. [[Princess cake]] is covered by marzipan (similar to [[Fondant icing|fondant]]), as is [[Battenberg cake]]. In [[Sicily]], sponge cake is covered with marzipan to make [[cassatella di sant'Agata]] and [[cassata siciliana]], and marzipan is dyed and crafted into realistic fruit shapes to make [[frutta martorana]]. The [[Andalusian cuisine|Andalusian]] Christmas pastry ''[[pan de Cádiz]]'' is filled with marzipan and candied fruit.