192 almond flour recipes

Whole wheat date and almond bread machine loaf: hearty oat, whole wheat and bread flour base studded with sweet chopped dates and toasted almonds. Healthy breakfast bread, hands-off.

Cherry pudding cake with a spoonable cinnamon batter studded with canned cherries and chopped nuts, served with a hot almond-cherry sauce poured over warm portions.

Aunt Catherine's Italian Cookies: a heirloom cookie with almond extract, cinnamon, and chopped nuts, finished in pastel-colored powdered sugar icing. Stores for months in tins.

Spiced refrigerator cookies with sour cream, sliced almonds, cloves, and nutmeg. Make-ahead dough keeps for 2 weeks refrigerated or freezes for months.

Mexican chocolate cake with 12 ounces of melted semi-sweet chocolate, ground almonds, Kahlua, and mayonnaise for moisture. Beaten egg whites give it a light, almost flourless texture.

German almond cookies with fresh lemon zest, ground unblanched almonds, and a buttery crumb that shatters at first bite. Overnight chilling builds flavor and makes rolling easy.

Peach oat cobbler: juicy ripe peaches under a rustic raisin-oat biscuit topping. Lower-fat dessert with bright almond extract and a cobblestone crust.

Chewy date and nut cookie balls rolled in powdered sugar. Baked in a sheet pan, cut into squares while hot, then shaped by hand into bite-sized treats with almond extract and corn syrup.

Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.

A delicious Christmas bread made with almonds, cream cheese, golden raisins and brandy.

Crunchy Italian cantucci biscotti loaded with toasted hazelnuts, Frangelico liqueur, and almond extract. Twice-baked for that signature snap, ready for dunking in espresso.

Raspberry apricot pie pairs canned apricot halves with frozen raspberries under a double crust. Almond extract amplifies the stone-fruit flavor for a winter-friendly pie that doesn't need fresh seasonal fruit.

This Swiss monastery tart has a cocoa-almond-cinnamon shortcrust filled with raspberry jam and topped with a golden lattice. A rustic European bake with roots in St. Gallen's monastic kitchens.

Chocolate oatmeal macaroons with cocoa, rolled oats, and a hint of almond extract. Crispy edges, chewy centers, and a rich cocoa flavor in every bite.

Three-layer chocolate almond cake with cocoa buttermilk layers, almond cream filling, and rich chocolate frosting. A showstopper from-scratch layer cake.

Chocolate-dipped biscotti flavored with Pernod, bourbon, and anise seed with chopped almonds baked twice for a crisp, crunchy snap. Dipped in melted chocolate chips the day they're served for a glossy finish.