95 almond cookie recipes

Panforte is the dense, chewy Sienese Christmas cake packed with toasted hazelnuts and almonds, dates, cherries, cocoa, and warm spices, bound by hot honey caramel. A traditional Italian holiday confection.

No-bake holiday almond treats with vanilla wafer crumbs, pumpkin puree, amaretto, cinnamon, and ground almonds. Rolled into balls and coated in toasted almonds.

Christmas treasure nugget cookies: chewy oat and cereal drop cookies, each topped with a whole blanched almond like a buried treasure. A crunchy holiday cookie tin classic that bakes up fast.

Double anise almond biscotti with anise extract, ground star anise, and slivered almonds in a twice-baked Italian cookie. Crisp enough to dunk in espresso or vin santo.

Chewy oatmeal cookies loaded with white chocolate, semi-sweet chocolate, candied cherries, and toasted almonds. A bakery-style drop cookie with almond extract for extra depth.

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

No-bake marshmallow candy balls with ground candied cherries and blanched almonds rolled in shredded coconut. A vintage Christmas-tin confection that's chewy, sweet, and oven-free.

Crunchy twice-baked biscotti packed with roasted almonds and hazelnuts, scented with vanilla, anise, and almond extract. A big-batch Italian cookie that keeps for weeks and begs to be dunked.

Flour-free hazelnut cookies made with ground hazelnuts, almonds, eggs, and sugar. Naturally gluten-free nut cookies with a delicate, macaroon-like texture baked low and slow.

Chewy Greek almond macaroons made with ground almonds, egg whites, and fragrant rosewater create gluten-free cookies dusted with powdered sugar.

Lemon cats' paw cookies piped from almond dough with lemon zest and vanilla, sandwiched and dipped in dark chocolate. An elegant bakery-style cookie worth the effort.

Almond orange chocolate biscotti: toasted slivered almonds, orange zest, and chocolate chips folded into a buttery twice-baked Italian cookie dough with a splash of amaretto. Perfect with coffee.

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

Amaretto cookies fold flaked coconut, chopped almonds, and amaretto liqueur into a stiff egg white meringue base. Crisp-outside, chewy-inside macaroon-style drops with a grown-up almond-liqueur backbone.

Giant almond Florentines bake whole 8-inch caramel-almond rounds in foil pie pans, then finish with a chocolate-coated bottom. Crisp, lacy, and dramatic. The classic European cookie scaled up to plate-size.

Golden biscotti packed with sliced and whole almonds, perfumed with orange zest and almond extract, then twice-baked into crunchy Italian cookies topped with cinnamon sugar. Keeps for months and begs for espresso.