Nuts

Walnuts are used for sauces (sauce aux noix, for example), or cookies (les petits biscuits aux noix). Pine nuts, often labeled “pignole” here, are used in tourte de blettes and are cooked with spinach. Almonds are used in ice cream and cookies such as soupirs aux amandes. French bitter almonds are not sold in the United States, so I add some almond extract for the authentic flavor. Nuts can be purchased in every supermarket but are usually much cheaper and fresher bought by the pound in the ethnic markets. Always keep them frozen for freshness—they need no defrosting time.