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magazine chocolate almond tassies
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This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.
4.3
(4.3)
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Caramelized almonds make this dense, velvety chocolate mousse party-ready.
4.0
(4)
Easy
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(5)
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There's a secret ingredient that helps replace the dairy in this vegan, fudgelike treat. Just kidding; it's not a secret...it's avocado!
4.3
(4.29)
Easy
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Almond paste makes these supremely fudgy cookies extra chewy, while coffee adds a savory note that complements the chocolate and nut flavors.
4.0
(3.84)
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The dough for this decadent pear and chocolate tart uses a clever technique called fraisage, which creates a flaky crust that rolls out with minimal cracking.
4.3
(4.33)
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This recipe is easily doubled; it's also a perfect host or hostess gift.
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Easy
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Use your favorite nut—or mixed nuts—in place of the cashews.
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You can’t see the candied almonds in these cookies, but you’ll taste them for sure.
3.3
(3.3)
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When making the candied almonds, stir them until the caramel transforms into a dry, crystallized coating.
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(3.84)
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Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.
3.0
(2.85)
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Melt tahini with chocolate in whatever shade you please for a glossy bittersweet filling that will sandwich together rich cocoa shortbreads.
4.7
(4.73)
Articles
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Shopping
Whether for a special occasion or any old Tuesday, these are the milks, darks, and even whites you need.
MacKenzie Chung Fegan
Shopping
There’s a lot of fancy chocolate on the market. This one is my favorite.
Esra Erol
Shopping
Whether you’re looking for classic truffles, artisanal bonbons, or the gooiest chocolate chip cookies—we’ve got you covered.
Kate Kassin
Shopping
An ode to the sweet, squishy side of life.
Ali Francis
Cooking
They're cheap, they take 15 minutes to make, and they'll make you look like Martha Stewart.
Kat Boytsova
Shopping
It's ethically sourced, delicious, and less than $6 a bar.
Devorah Lev-Tov
Videos
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Grated coconut may not be everybody's cup of tea, but there is no denying that this candy is an absolute classic. In this episode, Claire Saffitz attempts to make a gourmet version of Almond Joys, that almond, coconut and chocolate Halloween staple.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple. Any nut will work in place of the almonds.
Get the recipe: Chocolate Macaroon Cake
Read More: 41 Passover Desserts to Cap Off Your Seder
Get the recipe: Chocolate Macaroon Cake
Read More: 41 Passover Desserts to Cap Off Your Seder
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Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 24 of “It’s Alive.” This is part 2 of Brad's adventure to learn how chocolate is made. Brad joins Amy Guittard at the Guittard chocolate factory in San Francisco to follow fermented cacao beans on their journey toward becoming finished chocolate products.
Part 1 of this pair of episodes took place in Ecuador at a cacao farm where Brad learned how cacao is harvested and fermented.
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There's a technique to rolling and baking rugelach cookies—watch the step-by-step here with these Chocolate-Nut Rugelach (there will be Nutella).
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It's Alive with Brad Leone is back for episode 82 and this time he's making fermented peanut butter & jelly sandwiches. This nut butter uses both peanuts and pecans that ya roast in the oven first. But be advised: don't go walking Hank the dog while they're in the oven, because they'll go from nice, fragrant and beautiful to scorched real fast. The jelly is a raspberry, blackberry and blueberry mix that you ferment until they're good and rotten (in a safe way).