Instructions: Just a few almonds, whether whole or cut into delicate white slivers, can alter dramatically the look, feel and flavor of a dish. Here are a few ways to apply the various forms of almonds to everyday cooking:

Whole, split or coarsely broken almonds: Salads, trail mix, snack mix, biscotti, shortbread, confections, chocolates, toffee, truffles.

Sliced: Granola, pizza, calzone, pestos, egg rolls, schmears, muffins, coating for log rolls, nougats.

Slivered: Oatmeal, pasta, rice, couscous, filled pastries, artisan breads, brittles.

Chopped: Coating for fish or chicken fillets, salads, dessert sauces, pies, cakes, brownies, fudge.

Diced: Waffles, pancakes, French toast, salsas, chutneys, dressings, dips.

Meal: Stuffing, hummus, smoothies, cheesecake crust.

Paste: Sandwich spread, cookies, cheesecake crust, croissants, marzipan bars.

Oil: Pestos, flavored coffee creamer.

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