254 almond cake recipes

Three-layer Southern coconut cake with a tangy crushed-pineapple filling and billowy seven-minute frosting. An almond-scented butter cake stacked with grated coconut between every layer.

A scrumptious cake made with raisins, glaced cherries and dark rum which makes it a popular Christmas favorite in the Caribbean.

Fudgy chocolate brownies loaded with two kinds of chocolate chips and topped with toasted almonds. The saucepan method melts butter, sugar, and chocolate together for intense cocoa flavor.

Almond Brownies: deeply fudgy brownies built on melted chocolate chips with almonds for crunch. Two chocolate hits (melted in batter, folded in whole) for fudgy depth and nutty contrast.

Cranberry orange biscotti with chopped almonds and an orange-glaze drizzle. Twice-baked Italian-style cookies with crisp edges and bright citrus aroma.

Chocolate four-nut biscotti loaded with walnuts, pecans, cashews, and almonds, plus mini chocolate chips. Twice-baked Italian cookies, optional white chocolate dip.

Currant and orange muffins made with rice flour, ground almonds, and beaten egg whites for a tender, gluten-free crumb. Naturally sweetened with honey and fresh orange juice.

Buttery shortbread dough studded with finely ground almonds bakes into tender, melt-in-your-mouth cookies where almond extract amplifies the nutty richness in every crumbly bite.

Banana nut muffins with a moist, tender crumb from ripe mashed bananas and a cup of chopped walnuts. The trick is mixing the batter just enough, so they bake up soft and golden, never tough. Great warm with jam.

Almond Cookies: tender Italian-style cookies built on real almond paste, butter, and almond extract. Pressed flat with a sugared glass for crackled, sparkling tops. Makes 5 dozen.

Crunchy dried cherry biscotti studded with ground almonds, twice-baked until crisp. A classic Italian dunking cookie with no butter or oil in the dough.

Almond cream cheese biscotti with toasted sliced almonds and a hint of anise. Cream cheese gives these twice-baked Italian cookies a softer, more tender bite while keeping the signature crunch for dunking in coffee.

Almond Brown Sugar Biscotti: classic twice-baked Italian cookies with anise, brown sugar warmth, and chopped almonds. Crisp, dunkable, makes 3 dozen and stores for a month.

Biscotti crocanti, traditional Italian twice-baked cookies with whole almonds and a pairing of almond and anise extracts. The classic crisp Italian biscotti for dunking in espresso or vin santo.

Pillowy soft almond cookies made with almond filling for intense flavor, topped with sliced blanched almonds. Lightly golden, tender, and fragrant. Makes 2-3 dozen.

Traditional Chinese almond cookies made with ground almonds, lard, and almond extract, each topped with a whole blanched almond. Crumbly, fragrant, and golden, just like the ones from your favorite bakery.