Almonds are sun dyed Moroccan markets; they’re the frangipane on a perfectly British Bakewell tart. They’re spring in some foreign climes, green, fresh, fragrant and juicy. They’re the sweet decadence of a rich Christmas cake and the chewy whisper of a light as a feather macaroon. Almonds are for me, the king of all nuts.Continue reading “Chocolate almonds”