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Roasted with olive oil and thyme, coated in cinnamon and sugar, baked into frangipane, tossed through a salad, crushed into korma or just piled on a cheese board - the humble almond has endless delicious uses. For over 4000 years almonds have been steeped in symbolism, heralded for health benefits and incorporated in ingredients lists. For many decades the home of almonds in Australia was Willunga, where this modest kernel holds a cherished place in local cuisine and the trees' blossom is still feted every year. In Willunga Almonds Helen Bennetts celebrates this heritage and the almond's versatility with recipes from dips to desserts.
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