582 almond cookie recipes

Macadamia mandelbrot with orange juice, orange zest, and almond extract, twice-baked into crisp, crunchy cookies. A tropical twist on the classic Jewish biscotti.

Buttery melt-in-your-mouth cookies made with cornstarch for an ultra-tender crumb, scented with almond and vanilla, then dusted in powdered sugar.

Mandelbrot almond bread with layered cinnamon, twice-baked into crisp toasted slices. A traditional Jewish biscotti-style cookie that's dense, crunchy, and dairy-free.

Citrus-scented oatmeal cookies with a hint of almond, baked until golden and crisp on the edges. Ready in 30 minutes for a simple teatime treat.

Buttery slice-and-bake pinwheel cookies swirled with cherry preserves and scented with vanilla and almond extract. Roll, freeze, slice, and bake to golden perfection.

Chocolate heart sandwich cookies with almond extract, pink buttercream frosting, and a peek-through cutout center. A Valentine's Day baking project with show-stopping results.

Almond paste macaroons studded with coconut and walnuts, piped into rosettes and crowned with candied cherries. Chewy, fragrant Italian-style cookies for the holiday tin.

Minnie Pearls are no-bake pink cookie bars loaded with coconut, almonds, and graham crumbs, bound with butter and powdered sugar and tinted rosy. Just mix, chill, and cut, no oven required.

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.

Pecan macaroons with oat bran, amaretto, and almond extract folded into stiff meringue and baked until golden. Naturally gluten-free cookies with crispy edges and a chewy center.

Crispy chocolate biscotti with cocoa powder and your choice of raspberry, orange, or almond flavoring. Twice-baked Italian cookies with a satisfying crunch, finished with a chocolate drizzle.

Coconut kisses made from stiff egg whites folded with shredded coconut, vanilla, and almond extract, topped with a candied cherry. Light, chewy meringue cookies with only six ingredients.

Chewy drop cookies loaded with butterscotch and chocolate chips, sweetened with honey and a hint of almond extract. Made with egg whites for a lighter texture that still satisfies.

Passover coconut macaroons with shredded coconut, egg whites, potato starch, and almond extract. Naturally flour-free and kosher for Pesach, these chewy-crisp cookies bake golden in 20 minutes.

Pignoli cookies (pine nut macaroons): the chewy almond-paste Italian classic studded with toasted pine nuts and dusted with powdered sugar. Naturally gluten-free, dairy-free, and totally addictive.

Sugar crisps made with oats, almond extract, and a baking soda-vinegar reaction for extra lift. Rolled into balls and flattened with a sugar-dipped glass for a crackly, crisp cookie.