282 almond extract recipes

Cherry pie with a tapioca-thickened tart cherry filling, brightened with almond extract, lemon, and a whisper of cinnamon and clove, all tucked under a flaky shortening double crust.

Chewy coconut cookies loaded with toasted almonds and sweet dates bake low and slow until golden-bottomed with crisp edges for 4 dozen treats.

Traditional Middle Eastern semolina cake drenched in lemon syrup. This easy yogurt-based dessert bakes golden brown and soaks up fragrant citrus syrup for a moist, tender treat perfect with tea.

Sugar-free peach shortcake with juicy fresh peaches under a tender almond-cinnamon cake, then flipped to show off a glossy fruit top. Light dessert sweetened without refined sugar.

German loaf cookies (Zwieback-style) with lemon zest, almond extract, and a cocoa-cinnamon swirl. Baked as a log, sliced, then broiled crisp for a twice-baked biscotti-like crunch.

Middle Eastern semolina cake soaked in citrus syrup and topped with toasted almonds. This yogurt-based dessert bakes up golden with a tender, moist crumb that pairs beautifully with tea.

Chewy toffee almond bars with an oat and brown sugar shortbread crust topped with a buttery caramel almond layer. A batch makes 48 bite-sized treats.

Layered bar cookies with an oat-almond-tahini crumb crust and a rich carob filling made from tofu, ricotta, and maple syrup. A wholesome, caffeine-free treat for health-conscious bakers.

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

Kulich bread machine recipe with raisins, dried cherries, almonds, and honey. A simplified version of the traditional Russian Easter bread with dried fruits and a sweet, aromatic crumb.

Traditional Sicilian fruit-filled pastries stuffed with figs, dates, chocolate chips, nuts, and warm spices, glazed with a lemon icing. A holiday cookie tray showstopper.

Melomakarona are traditional Greek honey cookies made with orange juice, olive oil, and butter, filled with a walnut-cinnamon mixture and dipped in warm honey syrup.

It takes some time to make this decadent cake, but whoever tastes it will tell you how delicious it is. They might think this is from some high-end bakery.

Wholesome layered bar cookies with a tahini-oat-almond crumb crust and a cocoa filling made from tofu, ricotta, and maple syrup. Sweetened naturally and full of fiber.

Deep-fried ice cream balls coated in almond paste and graham cracker crumbs, served in a peach half with homemade vanilla sauce and chopped walnuts. A restaurant-style showstopper dessert.

Three-layer no-bake bars with a cocoa-coconut-almond base, cherry buttercream filling studded with maraschino cherries, and a semi-sweet chocolate drizzle on top.