Almonds in Action: Ingredient Focused Recipes Featured at TAC

Between the packed sessions, busy trade show aisles, and conversation-filled hallways and receptions, it was easy to overlook one of the most intentional elements woven throughout this year’s Almond Conference (TAC): four featured recipes designed to show the power of almonds as an ingredient. 

The Almond Board of California has sharpened its focus on increasing almond usage across food categories, from packaged goods to foodservice, and the recipes served during the conference were crafted to demonstrate just how versatile almonds can be. 

“Part of the role we play is trying to figure out how we can bring more value to growers and innovation in the ingredient space is a big part of that,” said Clarice Turner, Almond Board president and CEO. 

Turner emphasized in her remarks at the conference that consistency, quality, and reliability are what make almonds a trusted ingredient for brands worldwide — and those attributes were on delicious display across all three days at The Almond Conference. 

Chicken Piccata with California Almond Pesto

Served at the December 11 lunch session: “How Nutrition Is Driving Demand and a Healthier Tomorrow.” 

This fresh take on chicken piccata used almond pesto to replace traditional pine nuts, proving just how seamlessly almonds can elevate a familiar dish. The texture and richness of the almonds highlighted the ingredient’s culinary adaptability while reinforcing almonds’ role in nutritious, high value meals. 

Overnight Oats with Almond Butter and Cinnamon Almond Streusel 

Served at the December 11 breakfast session: “Almonds in Action: Driving Innovation in Food and Beverages.” 

Three forms of almonds – almond butter, almond milk and almond streusel — came together in this better-for-you breakfast. It showed how almonds fit into modern wellness trends, including convenience foods, plant forward eating, and the growing interest in simple, functional ingredients with strong nutritional credentials. 

Almond Butter Date Bites 

Served at the Almond Board booth during the trade show reception on December 10. 

These quick, energy packed bites showcased almonds’ natural pairing with the clean label snacking trend. With almond butter at the center, the bites highlighted how almonds fit easily into small, satisfying snack formats that consumers seek for everyday on the go energy. 

Almond Flour Pastry Pockets 

Served at the Almond Board booth during the trade show reception on December 11. 

The warm, tender pastry pockets demonstrated almond flour strengths in baking: great texture, naturally gluten-free benefits, and a flavor profile that appeals in both indulgent and health-minded items. It’s a strong example of how almond flour continues to gain traction in bakery innovation.