While dinning with a Russian immigrant family, I jumped at the chance to add this wonderful bread they served to my recipe collection. Of course, I never turn down hugs from my grandchildren after I've prepared something special...and this recipe always works!
—Ann Sodman, Evans, Colorado
Chock-full of almonds, these biscuits are an updated version of a Southern classic. With their crunchy character, they always garnered praise from patrons at Dairy Hollow House, the inn I ran with my husband, Ned. The inn is now a non-profit retreat for writers. It provides them with the solitude they need to create.—Almond Board of California, x, California
I don't do as much cooking now as I did when my six children were growing up! I've found that this pretty bread makes a nice appetizer and goes great with any Italian meal. Try it with a soup and salad, too.
My husband, Axtell, was a fan of the cornmeal muffins from a restaurant we visited. I found a similar recipe and cut it down to serve two. These muffins are his favorite.—Marie Kramer, Kirkwood, Missouri