Almond dishes

Ajoblanco (sometimes written ajo blanco) is a popular Spanish cold soup typical from Granada and Málaga (Andalusia). This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon. When almonds were not available, for instance during the post-war period, flour from dried beans was used.

thumb|250px|Ashkenazi-style haroset made from apples, walnuts, red wine and cinnamon

Italian traditional Easter cake

thumb|Gateaux pithiviers fondant A pithivier (; , ) is a round, enclosed pie usually made by baking two disks of puff pastry, with a filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping on the edge. It is named after the French town of Pithiviers, where the dish is commonly assumed to originate.

Pasanda (, ), also called parche (, ), is a popular curry from the Indian subcontinent. It is derived from a style of food served in the court of the Mughal emperors. In a pasanda, the meat is marinated in yoghurt and spices. After cooking, cream is added to the sauce. It has become a standard type of curry served in British Indian restaurants.

Pastry from Leipzig, Saxony, Germany

nut butter made from almonds

thumb|right|Xató sauce thumb|right|Xató plate Xató () is a typical Catalan dish. It is a sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper. The sauce is often served with an endive salad prepared with anchovy, tuna and dried and salted cod (bacallà).

Turkish "pilav" dish in "yufka"

Medfouna (, "buried"; ), also known as "Berber pizza" or "desert pizza", is a Berber and Moroccan cuisine, rustic dish from the Middle Atlas of Morocco. It is prepared from a round-shaped dough that is stuffed and baked over a wood fire, soft inside and crispy outside. Unlike pizza, Medfouna consists of two layers of dough: one at the bottom and one on top that covers the filling. It is typically served along with a glass of Moroccan mint tea.

sweet bread from Rimini, Italy

garnish