706 almond cream recipes

Ukrainian almond crescents with a tender sour cream yeast pastry rolled around a ground almond and brown sugar filling. Flaky, nutty, and golden, these Eastern European cookies melt in your mouth.

Graham cracker cake with blanched almonds and folded egg whites, frosted with a homemade apricot whip made from apricot puree, whipped cream, and vanilla. A vintage two-layer cake with a fruity cream frosting.

Apricot chocolate coffeecake baked in a bundt pan with cream cheese batter, cocoa, dried apricots, chocolate chips, and almonds. Rich, layered, and perfect for brunch.

No-bake layered dessert with sliced angel food cake, almond-scented pudding cream, and cherry pie filling stacked in a 9x13 pan. Chill, slice, and serve.

Schwarzwalder kirschtorte (Black Forest cake): a three-layer German chocolate-almond sponge soaked in kirsch, filled with whipped cream and sour cherries. The classic Schwarzwald showpiece.

Blintz muffins blend cottage cheese, sour cream, honey, and orange zest into tender whole wheat bites topped with sliced almonds. All the flavor of a cheese blintz, none of the frying.

Traditional Middle Eastern semolina cake drenched in lemon syrup. This easy yogurt-based dessert bakes golden brown and soaks up fragrant citrus syrup for a moist, tender treat perfect with tea.

Award-winning almond shortbread cookies with a buttery dent filled with homemade butterscotch frosting and topped with chopped pistachios. A 1986 classic.

Layers of angel food cake, sweetened cream cheese, whipped topping, and fresh strawberries under a shimmering strawberry jello glaze. A no-bake showpiece for any gathering.

A rich and decadent cake made with delicious granny smith apples and sliced almonds.

Chocolate lovers beware, this dessert is sure to satisfy your tastebuds and keep you in the holiday spirit with a minty taste.

Paintbrush sugar cookies decorated before baking with egg yolk paint in bright colors. A fun roll-and-cut cookie with almond extract, great for kids and holiday baking.

No-bake coconut Easter egg candies coated in semi-sweet chocolate. Shaped from a simple fondant of powdered sugar, butter, and almond extract with flaked coconut.

Orange custard cookies are mini tartlets with buttery shortbread shells filled with an almond-orange flower water custard, baked in muffin tins. Two dozen elegant bite-sized desserts with a Mediterranean fragrance.

Two-color chocolate brownies: ultra-rich dark chocolate brownies with walnuts, topped with a white chocolate cream icing and ground nuts. A bakery-style double-batch for a crowd.

Chocolate mint sticks: a fudgy almond-chocolate brownie base, a cool peppermint buttercream middle, and a glossy chocolate glaze on top. Three layers of mint-chocolate in neat little bars.