43 almond butter recipes

These delicious almond cookies are the perfect treat to have when enjoying a nice cup of hot chocolate.

Easy to make homemade almond that tastes better than anything you can buy at the store. Simple, natural, just one ingredient.

Old-fashioned almond butter coffee cake made with yeast-risen dough and crowned with buttery almond topping. Warm spices of mace and cardamom make this sweet bread irresistible for brunch.

Puffed whole grain cereal, creamy almond butter and several kinds of dried fruits, no need baking, crunchy and crispy.

Hummus, perfect for dipping all kinds of veggies or for pita bread or a replacement from mayo.

It's easy to make your own delicious granola bar! This recipe is so flexible, you can use whatever nuts or dried fruits you have.

Vegan no-bake pumpkin cheesecake with silken tofu, almond butter, maple syrup, and agar for setting. Dairy-free, egg-free, and set overnight in the fridge.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Barb's Special Sweet Breads Part 2 (Weinerbrod) recipe

These no-bake energy bars are delicious yet nutritious. They are easy to make, and handy to pick up.

No-bake crispy rice squares sweetened with rice syrup instead of marshmallows, bound with almond butter and tahini, studded with chocolate chips, almonds, and coconut. Vegan-friendly.

Quick cherry-almond drop cookies made with cake mix.

Amigdala praline is a Greek almond brittle made with blanched almonds caramelized in butter and sugar with a drop of lemon juice. Crush it over tarts and ice cream for a crunchy topping.

These scrumptious snacks are perfect for the kids lunches. Just make sure to pack extra for their friends!

Roasted rosemary almonds with butter, salt, and a pinch of cayenne. A savory, aromatic snack ready in 20 minutes with just 5 ingredients. Great for cocktail parties and gift giving.

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.