Almond

Almond paste in the shortcake biscuits and fresh berries glazed with red currant preserves give this dessert a Swedish accent.

These rolls are based loosely on b'stilla — a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

For a curved tuile-like shape, these cookies may be draped over a rolling pin after their second baking, while they are still warm. If the cookies become too brittle to form on the rolling pin, return baking sheets to oven for a few seconds to allow the cookies to soften.

Can be prepared in 45 minutes or less but requires additional unattended time.

With boiled potatoes and grilled vegetables, you have an easy dinner. Lemon sole or red snapper could be substituted for grouper. The sauce—our take on a Spanish classic—can also be used as a dip for vegetables or to spread on grilled bread.

This recipe is made to accompany Almond Cookie Cups with Sauternes-poached Apples and Frozen Sauternes Mousse

A nice accompaniment to Blackberry and Apricot Compote. Can be prepared in 45 minutes or less.

An appealing appetizer salad from The Great House at Villa Madeleine, St. Croix.

This crunchy old-time favorite is an ideal gift for families, because both adults and children will eat it by the handful. For a gift, place the popcorn in glass jars tied with ribbon and decorated with sprigs of holly. And for immediate eating, put the popcorn in a cellophane-lined basket or box, and set it out for everyone to enjoy.

This delicate cake can be prepared a day before serving. Try this easy orange sauce over ice cream, too.

You can steam, grill, boil or broil the shrimp or, even easier, buy them already cooked. Saffron rice and greens mixed with some olives, red onion slices and a garlicky olive oil dressing are perfect side dishes. Sliced oranges sprinkled with a bit of sweet Sherry and paired with some crisp sugar cookies would round out the Spanish-inspired menu.

Can be prepared in 45 minutes or less.

(GERMINUS) Sardinia has many interestingly named sweets, and these cookies called germinus are the most famous of all. They are flatter and chewier than classic meringues and get a crisp accent from the nuts.