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1 Just before serving, add the almonds , salt, and allspice to the rice; stir to evenly distribute.
2 When melted, add the almonds and yellow onion.
3 When the mixture is ready to boil, add the almonds to it gradually, stirring them well in.
4 When the machine beeps, or between Knead 1 and Knead 2, add the almonds .
5 Chop the fruit up very finely, add the almonds cut up fine, oil the butter and mix well with the fruit.
6 Return the apricots to the pan, add the almonds or pistachios and pine nuts and cook 1 to 2 minutes more.
7 Add the almonds and process with the bread crumbs until finely ground.
8 Add the almonds and sauté until they are golden brown, about 3 minutes.
9 Add the almonds and eggs and pulse again until well mixed.
10 Add the almonds and cook, stirring, until just golden, watching carefully that they don't burn.
11 Add the almonds and flour and fold through.
12 Add the almonds , and stir lightly.
13 Add the almonds and cook, stirring a few times, until golden brown, 2 to 3 minutes.
14 Add the almonds and the vanilla, mix thoroughly and turn onto a marble or platter over which powdered sugar has been sifted.
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