On Sun, 22 Jul 2012 12:37:47 -0700, sf > wrote:

>On Sun, 22 Jul 2012 08:34:16 -0400, Jim Elbrecht >
>wrote:
>
>> Lebovitz calls them 'French Almonds' - toasted sliced almonds with the
>> tiniest bit of sugar.
>
>Oh, that sounds good! I will try making a batch of those. Looking
>for a recipe or method,

Here it is from his "The Perfect Scoop"
Preheat oven to 350.
Dissolve 2 tbls of sugar in 2 tbls of water in a 10-12" skillet. Bring
to boil- turn off heat- toss in 2 cups slivered almonds & mix to coat.

Spread them on parchment in a 1/2 sheet pan. Bake for 20 minutes,
stirring twice.

>I ran across a Lebovitz recipe for Almond
>Cake... which is going onto my "to do" list since I have the necessary
>amount of almond paste sitting in my refrigerator. I can get back
>into baking now that DIL knows it's yeast, not gluten that she's
>sensitive to and I can send baked goods home with them now.

Looks like a nice cake-- So far Lebovitz hasn't disappointed me in
anything- both flavor and 'success' of his recipes.

Jim