1,060 almond cake recipes

Roll-and-cut almond cookies with toasted sliced almonds folded into a buttery dough and finished with a dusting of powdered sugar. Crisp edges, tender centers, and a double hit of vanilla and almond extract.

Chinese-bakery style almond cookies with shortening, brown sugar, and a whole blanched almond pressed into each round. Egg yolk wash gives the signature glossy golden top from your favorite dim sum tray.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Buttery almond cookies piped into festive wreaths, decorated with red and green candied cherries. A stunning holiday cookie that tastes as good as it looks.

Harvest apple bread with three cups of fresh chopped apples in a brown sugar batter, topped with a warm cinnamon-almond streusel. Dense, moist, and loaded with fruit.

Gingerbread biscotti with fresh ginger, dark molasses, toasted almonds, and warm spices like cinnamon, nutmeg, cloves, and allspice. Crunchy, spiced, and perfect for dunking.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

These biscuits are called bones to chew because they are hard and pale. They are traditionally baked on All Soul's Day in Italy.

Buttery shortbread base topped with raspberry jam and broiled almond meringue. Two-stage baking creates layers of tender cake, fruity jam, and golden meringue.

Italian almond-hazelnut biscotti twice-bake to crisp dipping cookies with lemon zest, almond extract, and toasted nuts. Lower-fat traditional Italian style, keeps a month in a tin.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.

Anise almond biscotti are twice-baked Italian cookies with toasted almonds and warm anise seeds. Crisp, dunkable holiday treats that keep up to 4 weeks. Makes about 2 dozen.

Low-fat cherry-almond biscotti with dried cherries, chopped almonds, and almond extract. No butter or oil needed in this crispy, twice-baked Italian cookie for dipping.

The BEST and MOST DELICIOUS way to eat a vegetable!

Authentic biscotti di Prato (cantucci): the traditional Tuscan twice-baked almond cookies, made with no butter for a hard, crunchy bite built for dunking in coffee or vin santo.