Add the bread, one of the eggs, the apple, raisins and almonds to the lamb.

Today, she was adding blood oranges and almonds to it.

Place a large dry nonstick skillet over medium heat, and add almonds.

Add the flour, almonds and spices to the batter.

Add almonds and toast another 8 to 10 minutes until golden brown.

Add almonds, and saute until just slightly darker, about 1 minute.

Add the eggs one at a time, then add the ground pistachios and almonds.

Place heavy skillet over medium-high heat, add almonds and cook, stirring, until they are toasted.

Add almonds and cook until well browned and toasted, about 2 minutes.

When pan is hot, add almonds, and stir until golden brown.