Almonds: the baker's unsung hero — theguardian.com

Lined up alongside green, paper-skinned pistachios or buttery pecans, almonds – anaemic, lozenge-shaped, creamily bland – can seem rather dull. But they're at the heart of baking, and for good reason: the almond's mellow flavour means that it can form the foundations of frangipane, flourless cakes, macaroons, pralines and marzipan, without overpowering other ingredients or leaving the recipe unpalatably rich. The unassuming almond is a baking building block. The following recipes are just the tip of the iceberg when it comes to showcasing almond's versatility – one is a heartily savoury biscuit, the other a moist cake with seasonal rhubarb.

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