Editing Almond (section)

====World cuisines====

*In [[French cuisine]], alternating layers of almond and hazelnut [[meringue]] are used to make the dessert ''[[dacquoise]]''. [[Pithivier]] is one of many almond cream-filled pastries.
*In [[German cuisine|Germany]], Easter bread called ''Deutsches Osterbrot'' is baked with raisins and almonds.
*In Greece almond flour is used to make ''[[amygdalopita]]'', a ''glyka tapsiou'' dessert cake baking in a tray. Almonds are used for ''kourabiedes'', a Greek version of the traditional ''quarabiya'' almond biscuits. A soft drink known as ''[[soumada]]'' is made from almonds in various regions.
*In [[Saudi Arabia]], almonds are a typical embellishment for the rice dish [[kabsa]].<ref>{{cite book |last=El Masri |first=Arwa |title=Tea with Arwa: A Memoir of Family, Faith and Finding a Home in Australia |date=27 September 2011 |publisher=Hachette Australia |isbn=9780733628528 |url=https://books.google.com/books?id=6Gg0AgAAQBAJ&pg=PT22}}</ref><ref>{{cite book |last=Salloum |first=Habeeb |title=The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking |date=28 February 2012 |publisher=Tuttle Publishing |isbn=9781462905249 |url=https://books.google.com/books?id=v5TTAgAAQBAJ&dq=Kabsa+rice+almonds&pg=PA74}}</ref>
*In Iran, green almonds are dipped in [[sea salt]] and eaten as snacks on street markets; they are called ''chaqale bâdam''. Candied almonds called [[noghl]] are served alongside tea and coffee. Also, sweet almonds are used to prepare special food for babies, named ''harire badam''. Almonds are added to some foods, cookies, and desserts, or are used to decorate foods. People in Iran consume roasted nuts for special events, for example, during New Year ([[Nowruz]]) parties.
*In Italy, ''[[colomba di Pasqua]]'' is a traditional [[Easter cake]] made with [[almonds]]. Bitter almonds are the base for ''[[Amaretti di Saronno|amaretti]]'' cookies, a common dessert. Almonds are also a common choice as the nuts to include in ''[[torrone]]''.
*In Morocco, almonds in the form of sweet [[almond paste]] are the main ingredient in pastry fillings, and several other [[List of Moroccan dishes#Desserts|desserts]]. Fried blanched whole almonds are also used to decorate sweet ''[[tajine]]s'' such as lamb with prunes. Southwestern Berber regions of [[Essaouira]] and Souss are also known for ''amlou'', a spread made of almond paste, [[argan oil]], and honey. Almond paste is also mixed with toasted flour and among others, honey, olive oil or butter, anise, fennel, sesame seeds, and cinnamon to make ''sellou'' (also called ''zamita'' in [[Meknes]] or ''slilou'' in [[Marrakech]]), a sweet snack known for its long shelf life and high nutritive value.
*[[India|In]] [[Indian cuisine]], almonds are the base ingredients of ''[[pasanda]]''-style and [[Mughlai]] [[curry|curries]]. ''Badam halva'' is a sweet made from almonds with added colouring. Almond flakes are added to many sweets (such as ''sohan barfi''), and are usually visible sticking to the outer surface. Almonds form the base of various drinks which are supposed to have cooling properties. Almond [[Sherbet (powder)|sherbet]] or ''sherbet-e-badaam'', is a common summer drink. Almonds are also sold as a snack with added salt.
*In Israel almonds are used as a topping for [[tahini cookie]]s or eaten as a snack.
*In Spain ''Marcona'' almonds are usually toasted in oil and lightly salted. They are used by Spanish confectioners to prepare a sweet called ''[[turrón]]''.
*In [[Arabian cuisine]], almonds are commonly used as garnishing for [[Mansaf]].
*In [[British cuisine]], almonds are used for dessert items such as [[Bakewell tart]] and [[Battenberg cake]].