Almonds and apricots share benzaldehyde—the compound responsible for their overlapping sweet, slightly bitter almond-cherry aroma. The pairing is foundational in tarts, preserves, and frangipane.
almonds
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The seed of Prunus dulcis — with a mild, sweet, nutty flavor from benzaldehyde (the almond-characteristic compound also responsible for marzipan's aroma), alon…
86 pairings
Editorial
Flavor profile
Almonds are unique among major nuts in their high concentration of benzaldehyde — the same compound that gives cherry pits and bitter almonds their distinctive cherry-almond flavor. Sweet almonds (the culinary variety) have very low amygdalin (a cyanogenic glycoside present in large quantities in bitter almonds — which are restricted or banned in some markets) and derive their characteristic flavor primarily from benzaldehyde and furfural. Toasting dramatically intensifies almond flavor through Maillard browning of the surface proteins: a light toast (10–12 minutes at 325°F/163°C) is ideal for salads and garnishes; a darker toast develops richer, more complex flavor for pastry applications. Blanched almonds (skins removed by brief blanching) are the basis for marzipan (almond paste + sugar, with almond extract/bitter almond to amplify benzaldehyde), frangipane (almond cream with butter, eggs, and sugar), and almond flour for flourless cakes, macarons, and financiers. Almond milk is the most widely consumed nut milk; almond butter is a close relative of peanut butter with a cleaner, less aggressive flavor.
Pairings
Flavor relationships
Core pairings
apricots
cardamom
cherries
honey
vanilla
apricots
Almonds and apricots share benzaldehyde—the compound responsible for their overlapping sweet, slightly bitter almond-cherry aroma. The pairing is foundational in tarts, preserves, and frangipane.
cardamom
Cardamom's eucalyptus-floral warmth elevates the mild sweetness of almonds; a pairing rooted in Persian sweets, Indian barfi, and Scandinavian baked goods.
cherries
Like apricots, cherries carry a natural benzaldehyde note that harmonises perfectly with almond; together they appear in amaretto, marzipan, and classic Bakewell tart.
honey
Honey's floral sweetness amplifies almonds' delicate nuttiness; together in baklava, nougat, and roasted nut glazes.
vanilla
Vanilla's vanillin rounds out almond's toasted nuttiness with creamy sweetness, pushing the pairing toward pastry, custard, and marzipan-style desserts.
Cardamom's eucalyptus-floral warmth elevates the mild sweetness of almonds; a pairing rooted in Persian sweets, Indian barfi, and Scandinavian baked goods.
Like apricots, cherries carry a natural benzaldehyde note that harmonises perfectly with almond; together they appear in amaretto, marzipan, and classic Bakewell tart.
Honey's floral sweetness amplifies almonds' delicate nuttiness; together in baklava, nougat, and roasted nut glazes.
Vanilla's vanillin rounds out almond's toasted nuttiness with creamy sweetness, pushing the pairing toward pastry, custard, and marzipan-style desserts.
Pairs well with
amaretto
anise
apples
beans
blackberries
brandy
butter, unsalted
butterscotch
caramel
cayenne
cheese, goat
cheese, manchego
cheese, ricotta
chicken
chocolate, dark
chocolate, milk
chocolate, white
cinnamon
coconut
coffee
cornmeal
corn syrup
crab
cranberries
cream
cream cheese
crème fraîche
crust, pastry
crust, pie
currants
figs
fish
french pastries
fruits, most
garlic
grapes
greens, salad
hazelnuts
ice cream
italian sauces
lamb
lavender
lemon, juice
lemon, zest
liqueurs, fruit (including orange)
mascarpone
mexican beverages and mole sauces
milk, sweetened condensed
molasses
nectarines
oats
olive oil
olives
orange, juice
orange, zest
paprika
passion fruit
peaches
pears
pecans
pepper, ground
pine nuts
plums
praline
prunes
quince
raisins
raspberries
rhubarb
rice
rosemary
rum
salt, kosher
salt, sea
shellfish
sherry
strawberries
sugar, brown
sugar, white
tea
walnuts
amaretto
Amaretto leans into almonds' confectionary side, pulling out marzipan, praline, or toasted-nut notes.
anise
Anise gives almonds aromatic contrast, lifting their soft nuttiness with spice, heat, or herbal freshness.
apples
Apples brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
beans
Beans gains crunch and toasted depth from almonds, which make the vegetable feel more complete.
blackberries
Blackberries brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
brandy
Brandy pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
butter, unsalted
Unsalted butter makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
butterscotch
Butterscotch makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
caramel
Caramel leans into almonds' confectionary side, pulling out marzipan, praline, or toasted-nut notes.
cayenne
Cayenne gives almonds aromatic contrast, lifting their soft nuttiness with spice, heat, or herbal freshness.
cheese, goat
Goat cheese uses almonds for texture and mild sweetness, adding richness without burying the main ingredient.
cheese, manchego
Manchego makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
cheese, ricotta
Cheese, ricotta makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
chicken
Chicken uses almonds for texture and mild sweetness, adding richness without burying the main ingredient.
chocolate, dark
Chocolate, dark leans into almonds' confectionary side, pulling out marzipan, praline, or toasted-nut notes.
chocolate, milk
Chocolate, milk makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
chocolate, white
White chocolate leans into almonds' confectionary side, pulling out marzipan, praline, or toasted-nut notes.
cinnamon
Cinnamon gives almonds aromatic contrast, lifting their soft nuttiness with spice, heat, or herbal freshness.
coconut
Coconut pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
coffee
Coffee pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
cornmeal
Cornmeal pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
corn syrup
Corn syrup leans into almonds' confectionary side, pulling out marzipan, praline, or toasted-nut notes.
crab
Crab uses almonds for texture and mild sweetness, adding richness without burying the main ingredient.
cranberries
Cranberries brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
cream
Cream makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
cream cheese
Cream cheese makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
crème fraîche
Crème fraîche makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
crust, pastry
Crust, pastry pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
crust, pie
Crust, pie pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
currants
Currants brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
figs
Figs brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
fish
Fish uses almonds for texture and mild sweetness, adding richness without burying the main ingredient.
french pastries
French pastries pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
fruits, most
Fruits, most brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
garlic
Garlic gives almonds aromatic contrast, lifting their soft nuttiness with spice, heat, or herbal freshness.
grapes
Grapes brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
greens, salad
Greens, salad gains crunch and toasted depth from almonds, which make the vegetable feel more complete.
hazelnuts
Hazelnuts pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
ice cream
Ice cream makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
italian sauces
Italian sauces pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
lamb
Lamb uses almonds for texture and mild sweetness, adding richness without burying the main ingredient.
lavender
Lavender gives almonds aromatic contrast, lifting their soft nuttiness with spice, heat, or herbal freshness.
lemon, juice
Lemon juice brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
lemon, zest
Lemon zest brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
liqueurs, fruit (including orange)
Liqueurs, fruit (including orange) brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
mascarpone
Mascarpone makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
mexican beverages and mole sauces
Mexican beverages and mole sauces pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
milk, sweetened condensed
Milk, sweetened condensed makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
molasses
Molasses leans into almonds' confectionary side, pulling out marzipan, praline, or toasted-nut notes.
nectarines
Nectarines brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
oats
Oats pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
olive oil
Olive oil pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
olives
Olives pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
orange, juice
Orange juice brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
orange, zest
Orange zest brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
paprika
Paprika gives almonds aromatic contrast, lifting their soft nuttiness with spice, heat, or herbal freshness.
passion fruit
Passion fruit brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
peaches
Peaches brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
pears
Pears brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
pecans
Pecans pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
pepper, ground
Ground pepper gives almonds aromatic contrast, lifting their soft nuttiness with spice, heat, or herbal freshness.
pine nuts
Pine nuts pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
plums
Plums brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
praline
Praline pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
prunes
Prunes brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
quince
Quince brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
raisins
Raisins brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
raspberries
Raspberries brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
rhubarb
Rhubarb brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
rice
Rice pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
rosemary
Rosemary gives almonds aromatic contrast, lifting their soft nuttiness with spice, heat, or herbal freshness.
rum
Rum pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
salt, kosher
Kosher salt pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
salt, sea
Sea salt pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
shellfish
Shellfish uses almonds for texture and mild sweetness, adding richness without burying the main ingredient.
sherry
Sherry pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
strawberries
Strawberries brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
sugar, brown
Sugar, brown leans into almonds' confectionary side, pulling out marzipan, praline, or toasted-nut notes.
sugar, white
White sugar leans into almonds' confectionary side, pulling out marzipan, praline, or toasted-nut notes.
tea
Tea pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
walnuts
Walnuts pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
amaretto
Amaretto leans into almonds' confectionary side, pulling out marzipan, praline, or toasted-nut notes.
Anise gives almonds aromatic contrast, lifting their soft nuttiness with spice, heat, or herbal freshness.
Apples brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
Beans gains crunch and toasted depth from almonds, which make the vegetable feel more complete.
Blackberries brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
brandy
Brandy pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
butter, unsalted
Unsalted butter makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
Butterscotch makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
Caramel leans into almonds' confectionary side, pulling out marzipan, praline, or toasted-nut notes.
cayenne
Cayenne gives almonds aromatic contrast, lifting their soft nuttiness with spice, heat, or herbal freshness.
Goat cheese uses almonds for texture and mild sweetness, adding richness without burying the main ingredient.
Manchego makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
Cheese, ricotta makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
Chicken uses almonds for texture and mild sweetness, adding richness without burying the main ingredient.
chocolate, dark
Chocolate, dark leans into almonds' confectionary side, pulling out marzipan, praline, or toasted-nut notes.
chocolate, milk
Chocolate, milk makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
White chocolate leans into almonds' confectionary side, pulling out marzipan, praline, or toasted-nut notes.
Cinnamon gives almonds aromatic contrast, lifting their soft nuttiness with spice, heat, or herbal freshness.
coconut
Coconut pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
coffee
Coffee pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
cornmeal
Cornmeal pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
corn syrup
Corn syrup leans into almonds' confectionary side, pulling out marzipan, praline, or toasted-nut notes.
Crab uses almonds for texture and mild sweetness, adding richness without burying the main ingredient.
Cranberries brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
cream
Cream makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
Cream cheese makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
Crème fraîche makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
crust, pastry
Crust, pastry pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
crust, pie
Crust, pie pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
currants
Currants brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
figs
Figs brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
Fish uses almonds for texture and mild sweetness, adding richness without burying the main ingredient.
french pastries
French pastries pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
fruits, most
Fruits, most brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
Garlic gives almonds aromatic contrast, lifting their soft nuttiness with spice, heat, or herbal freshness.
Grapes brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
Greens, salad gains crunch and toasted depth from almonds, which make the vegetable feel more complete.
Hazelnuts pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
ice cream
Ice cream makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
italian sauces
Italian sauces pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
Lamb uses almonds for texture and mild sweetness, adding richness without burying the main ingredient.
Lavender gives almonds aromatic contrast, lifting their soft nuttiness with spice, heat, or herbal freshness.
lemon, juice
Lemon juice brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
lemon, zest
Lemon zest brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
liqueurs, fruit (including orange)
Liqueurs, fruit (including orange) brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
Mascarpone makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
mexican beverages and mole sauces
Mexican beverages and mole sauces pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
milk, sweetened condensed
Milk, sweetened condensed makes almonds taste rounder and more dessert-like, smoothing their gentle bitterness with creamy fat.
Molasses leans into almonds' confectionary side, pulling out marzipan, praline, or toasted-nut notes.
Nectarines brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
Oats pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
Olive oil pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
Olives pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
orange, juice
Orange juice brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
orange, zest
Orange zest brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
Paprika gives almonds aromatic contrast, lifting their soft nuttiness with spice, heat, or herbal freshness.
Passion fruit brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
Peaches brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
Pears brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
Pecans pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
pepper, ground
Ground pepper gives almonds aromatic contrast, lifting their soft nuttiness with spice, heat, or herbal freshness.
Pine nuts pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
Plums brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
praline
Praline pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
Prunes brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
Quince brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
Raisins brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
Raspberries brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
Rhubarb brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
rice
Rice pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
Rosemary gives almonds aromatic contrast, lifting their soft nuttiness with spice, heat, or herbal freshness.
Rum pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
Kosher salt pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
salt, sea
Sea salt pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
Shellfish uses almonds for texture and mild sweetness, adding richness without burying the main ingredient.
sherry
Sherry pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
Strawberries brightens almonds with acidity and perfume, while the nut adds richness and a pastry-like backbone.
sugar, brown
Sugar, brown leans into almonds' confectionary side, pulling out marzipan, praline, or toasted-nut notes.
sugar, white
White sugar leans into almonds' confectionary side, pulling out marzipan, praline, or toasted-nut notes.
tea
Tea pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.
Walnuts pairs with almonds by adding contrast to their sweet nuttiness and soft crunch.