Almonds are a fruit related to cherries, apricots, and plums. The “nut” we eat is the seed. The fleshy part of the fruit instead forms a hard hull around the seed. There are two forms of the plant. The one with pink flowers produces sweet almonds, and the one with white flowers produces bitter almonds. Bitter almonds retain the chemicals, including cyanide, of the precultivated almond and are used for medicinal purposes. They can be deadly in large doses. It is the sweet almonds that we turn into salted roasted almonds, marzipan, baklava, meringues, cookies, pastries, and the scent used for aromatherapy. Almonds are ground into flour for people with celiac disease and wheat allergies. They are made into butter for people with peanut allergies, and used as a milk substitute for people who are lactose intolerant. Almonds are a rich source of vitamin E and, because they contain monounsaturated oil, help to rid the body of “bad” cholesterol while increasing HDLs or good cholesterol. They contain both magnesium, which is nature’s own calcium channel blocker, and potassium. Both work to prevent arteriosclerosis and aid the proper working of the heart.

Almonds are grown in many of the countries that border the Mediterranean Sea and in the United States, which is now the world’s largest producer, with half the production concentrated in California. Almonds are California’s sixth-leading agricultural product and its top agricultural export. Almond trees were brought to California twice. Centuries ago, Spanish missionaries introduced them, but they were abandoned when the missions closed. Almond trees found their way back when they failed to thrive in New England because of the climate. Once again they were brought to California, where they now flourish.

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Rosie

Star Cookie Trees

1 cup (2 sticks) butter, or substitute 1/2 with solid shortening

1 1/2 cups white sugar

1 teaspoon vanilla

2 eggs

4 cups unbleached all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

1/4 cup milk

Cream the butter and sugar together until light. Add the vanilla and eggs and beat until the mixture becomes fluffy. In a separate bowl, thoroughly combine the flour, salt, and baking powder. Add about 1 cup to the butter mixture. Blend in the milk and then the remaining dry ingredients. Chill for 2 or 3 hours (or even overnight).

Preheat oven to 400 degrees.

Roll out the dough and cut into shapes. Cut the cookies into graduated-size stars. You can buy the stars or do what I did—make them out of cardboard. The largest is six inches across; the smallest is one. I made four different sizes, and since there are twelve cookies, I cut out three of each one.

Bake on parchment paper for about 8 to 10 minutes until the edges are crisp and slightly browned. Remove from the cookie sheet and place on a cooling rack.

When cool, stack together with decorator’s icing.

Decorator’s Icing