1,055 almond extract recipes

Sugarplum black forest torte stacks four thin chocolate buttermilk layers with a fudgy chocolate-almond filling and almond whipped cream. A nutty twist on the classic, with toasted almonds in every bite.

Kissing in the clouds cookies: crisp coconut and popcorn meringues with a Hershey's kiss pressed into the center. A fun, fluffy retro dessert kids love to make.

Quick banana streusel coffeecake with almond extract, topped with a cinnamon-nutmeg crumble loaded with chopped almonds and raisins. Ready in 40 minutes.

Quick sticky rolls made with crescent dough, nutmeg-sugar filling, and almond-lemon topping. Ready in 25 minutes with sweet almond glaze drizzled over warm rolls.

Italian rainbow cookies with almond paste, three colored layers, apricot jam filling, and chocolate coating. Overnight-pressed cookies that slice into beautiful tricolor squares.

Almond coffeecake with orange marmalade or raspberry jam baked right into the batter, topped with a buttery brown sugar and slivered almond crumb. A brunch showstopper.

Barb's Special Sweet Breads Part 7 (Vanilla Cream, Almond Butter) recipe

Peach crumb cake with an almond paste pound cake base, fresh peach slices, brown sugar crumb topping, and sliced almonds. Dense, buttery, and freezer-friendly for up to a month.

Chocolate applesauce cake baked in canning jars and sealed while hot. A moist, fudgy cake with almond extract that makes a unique homemade gift.

Gluten-free cherry crisp with sour cherries, almond extract, and an oat-walnut crumble topping. Easy dessert, no flour required, ready in under an hour.

Golden amaranth shortcake made with amaranth flour, whole wheat pastry flour, tahini, and almonds, topped with crushed pineapple and a blended tofu cream. Dairy-free and honey-sweetened.

Almond Coconut Twinkles (1953 Pillsbury Bake-Off Winner): coconut-and-almond drop cookies topped with double-boiler chocolate frosting. A senior-division winner that still delivers.

Chocolate espresso macaroons with coconut, walnuts, and almond extract, held together by sweetened condensed milk. No flour, no eggs, chewy and intensely coffee-flavored.

Whole pears poached in apple cider with vanilla bean and cinnamon sticks, then glazed with a reduced spiced syrup. An elegant, make-ahead autumn dessert.

Lemon glazed buttermilk bundt cake: tender buttermilk pound-cake base with vanilla, lemon, and almond extracts under a glossy lemon-butter glaze. Classic potluck bundt for any occasion.

Almond cinnamon-raisin biscotti with brandy and vanilla, twice-baked in the classic Italian style. Crisp, lightly spiced cookies for dipping in coffee, tea, or a glass of vin santo.