All natural nuts grown on our ow

All natural nuts grown on our own ranches in the Central San Joaquin Valley of California
in the farming community of Selma, California.

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Information About Almonds

Almonds come in two varieties, sweet and bitter. Sweet almonds are used in many dishes, as well as dessert pastes and garnishes. A popular use for crushed sweet almonds is a European candy base called marzipan. The almonds are mixed with glucose (a sugar substitute derived from almonds) and water to form a thick but pliable paste. Marzipan can be molded into cookies or other identifiable shapes by skilled dessert makers.

Sweet almonds can also be processed into essential oils or extracts as well as meal. Almond extract is commonly used as an alternative to vanilla extract in diabetic-safe recipes. Sweet almonds are often roasted and turned into slivers or chunks for texture in ice creams or puddings.

Many people have heard the term "bitter Almond" and want to know what they are. The bitter form of almonds is used in cooking, but it must first be processed in the raw stage. Bitter almonds contain a toxic amount of prussic acid. It is not legal to cultivate Bitter Almonds in California and they are virtually unavailable in the United States. Consuming a handful of raw bitter almonds can lead to death from this poison. Consequently, the prussic acid must be leached out of the bitter almonds before they can be used by humans as food.

The designation 'bitter almonds' does not necessarily mean a disagreeable bitterness. Extracts from bitter almonds are used to flavor a very flavorful liqueur called amaretto. The slight bitterness is a distinctive characteristic of amaretto, which is often mixed with orange juice or other sweet mixer to balance it out. Bitter almonds are also processed into slivers and whole pieces for salads and casseroles.

Almond trees can be found in Asia, Europe, North America and Africa. In the United States, virtually all almonds for commercial sale are produced in California. Almonds are very high in the good form of cholesterol, and are increasingly noted in scientific and medical literature as a valuable food item.

We have lots more information about Almonds and about us, D&S Ranches, at our FAQ (Frequently Asked Questions Page).

Here are some simple recipes using Almond Meal

This is Fine Ground Almond Meal, sometimes called Almond Flour. We Mill this with the skins still on the Almonds. We do not offer Blanched "White" as this requires high temperature processing that is bad for the Almonds and bad for the valuable nutritional value of the nuts. This Meal is ideal for making Nut Butter as well as in all baking recipes.


1 Jar of Olallieberry or Apricot Jam
1 Sheet puff pastry dough (from a 17 1/4 oz package)
Fresh whipped cream

*Preheat oven to 425 degrees. Thaw puff pastry dough. On a lightly floured surface roll out pastry sheet to 12x10 inches and then cut in half lengthwise. Cut each crosswise into four 5"x3" strips (for a total of 8 strips). Spread each strip with 1/2 tablespoon of jam, fold in half lengthwise and then twist each strip three times. Place on a baking sheet, lined with parchment paper. Bake until golden brown, about 15-20 minutes. Serve warm with fresh whipped cream.

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Better Tasting and Better For you than Peanut Butter

4 Cups Almond Meal Plain /or/ 2 Cups Plain and 2 Cups Toasted
1 1/4 TSP Sea Salt
1/2 TSP Sugar
1-4 TBSP Canola or Safflower oil

* Combine all ingredients in a high quality home food processor (or Hand Food Grain Mill) and process for 1-2 minutes or until creamy smooth. For Crunchy Almond Butter add 1/4 Cup Plain Whole or Roasted Almonds in the last few seconds of processing.
* You can substitute Orange Marmalade for the plain sugar for a delicious taste. Also you can leave out the sugar or salt entirely if such items are not on your diet.
* To Toast Almond Meal spread thin on a cookie sheet and place in a preheated 350 Oven for 10-15 minutes. Watch carefully to prevent scorching. If using toasted Almonds you can leave out the oil and make excellent butter in a hand food grain mill.

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1 Cup Almond Meal
1 Cup All Purpose Flour
1/3 Cup Sugar 1/4 TSP Salt
1 TSP Baking Powder
1 Stick Butter or Margarine
2 Eggs
Pinch of: Vanilla Extract /Cinnamon /Orange Rinds

Combine Dry Ingredients then cut in butter or margarine to dry crumb stage. Don't worry about a few lumps. Blend Eggs and stir in with fork. Turn out on plate and kneed until you can handle the dough and form into a 12" long loaf. Bake 15 minutes in preheated 350 Oven. Remove to rack and cool. To Make Classic Biscotti, slice loaves and re-bake until golden brown. These will keep up to a month in your cookie jar.

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2 cups rolled oats
1 cup Almond Meal
1 cup dried fruit raisins, dates, apple, apricot, etc.
1 cup raw unsalted seeds: sunflower, sesame, etc,
1/2 cup Low Fat Milk
1/4 cup Canola or Safflower Oil
1/2 cup (Optional) Brown Sugar
Combine all ingredients in a large bowl and mix well.

Line a 10 x 15 inch baking pan with foil and grease the foil.
Spoon batter into the pan. Bake at 325 degrees F. for 25 to 30 minutes, until golden brown.

Cool slightly, remove from pan, peel off foil and cut into bars.

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Makes about 2 cups

What You Need

1 cup raw almonds, preferably organic
2 cups water, plus more for soaking
Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste, optional

Measuring cup
Blender or food processor
Fine-mesh nut bag or cheese cloth


  1. Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight or up to 2 days. The longer the almonds soak, the creamier the almond milk.
  2. Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them.
  3. Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water.
  4. Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
  5. Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.
  6. Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups. (See Recipe Note for what to do with the leftover almond meal.)
  7. Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.
  8. Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.

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California Almond Granola with Raisins

3 tablespoons brown sugar
3 tablespoons honey
1 1/4 teaspoons sesame oil
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
2 cups rolled oats
1/3 cup sesame seeds
1/2 cup Whole natural almonds
1/3 cup Chopped almonds
1/3 cup dried cranberries
1/3 cup California raisins

Heat oven 350 F. Coat baking sheet with vegetable cooking spray. In heavy, 3-quart saucepan over low heat, mix sugar, honey, sesame oil, cinnamon, vanilla. Stir and cook just until sugar is dissolved. Remove from heat. Mix in oats and sesame seeds to coat completely. Spread evenly on baking sheet. Bake 10 minutes. Stir, then sprinkle whole and sliced almonds on top. Bake 10 minutes to toast almonds. Cool in pan, then mix with cranberries and raisins in large bowl. Store airtight. Serving tips: Top with creamy yogurt instead of milk. Top with your favorite fresh fruit. Make a quick cobbler by topping fresh fruit with granola and baking. This healthy granola offers vitamin E, magnesium and fiber.

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Almond Crunch Granola:

1 cup slivered almonds, toasted*
2 1/2 cups rolled oats**
1 cup flaked coconut
3/4 tsp. cinnamon
1/2 cup honey
1/4 cup almond or vegetable oil

Combine toasted almonds with oats, coconut and cinnamon. Blend honey with oil and drizzle over almond-oat mixture, tossing to mix well. Bake in oven at 350 degrees, 30 minutes, stirring occasionally. Remove from oven; loosen with spatula; cool.

Microwave: Combine as above in glass baking dish. Cook on high 8 minutes, stirring every two minutes; cool.

*To Toast Almonds:
Microwave Oven: Spread almonds in a single layer in shallow glass baking dish. Microwave on Hi Power, 3 minutes, stirring halfway through. Cool on counter.

Conventional Oven: Spread almonds in a single layer in shallow pan. Place in cold oven, toast at 350 ° F, 9-11 minutes, stirring occasionally, until lightly toasted. Cool on counter.

This granola is packed with good ingredients, as well as vitamin E. It’s also low in sodium.

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We have lots more information about Almonds and about us, D&S Ranches, at our FAQ (Frequently Asked Questions Page).

There are also many more Almond recipes at the California Almonds Board page. Be warned that not all of them are really that healthy for you, but they sure are tasty looking and fun to read :