1,132 almond flour recipes

Moist breakfast muffins loaded with poppy seeds and almond extract. Simple one-bowl batter makes 24 tender muffins in 30 minutes.

Spiced refrigerator cookies with sour cream, sliced almonds, cloves, and nutmeg. Make-ahead dough keeps for 2 weeks refrigerated or freezes for months.

Buttery shortbread bars layered with tart raspberry jam, crowned with glossy meringue studded with toasted almonds and coconut shreds.

Mexican chocolate cake with 12 ounces of melted semi-sweet chocolate, ground almonds, Kahlua, and mayonnaise for moisture. Beaten egg whites give it a light, almost flourless texture.

Buttery cinnamon pound cake studded with toasted almonds, baked in a Bundt pan until golden. Dense, velvety crumb with nutty crunch in every slice.

Buttery Swedish Melting Moments cookies with almond and orange extract literally dissolve on your tongue. Six ingredients, one hour chill, and you've got 2 dozen tender, crumbly Scandinavian treats.

Buttery Mexican conchas shaped into spiral coils, glazed with warm honey, and topped with crunchy almonds. Homemade pan dulce that fills your kitchen with sweetness.

Pan-fried trout draped in a silky cream sauce with honey, lemon, and toasted almonds. A rustic European-style fish supper that feels indulgent but comes together quickly.

Wheel cookies with ground almonds, currants, anise seeds, and cinnamon in a buttery dough. Pressed with a fork and baked golden in just 12 minutes.

Layered custard bars with a buttery almond liqueur crust, sliced peaches, egg custard, and cinnamon almonds on top. Serve at room temperature or chilled.

Rhubarb upside down cake with a cinnamon-butter base, light muscovado sugar, and an almond shortcake topping. Serve warm with fromage frais for a British-style spring dessert.

Honey almond tartlets with a flaky sour cream pastry shell, cream cheese and honey filling, toasted almonds, and fresh strawberries on top. An elegant make-ahead dessert.

Honey-almond rugelach are flaky cream cheese crescents rolled around honey-spiced almonds and dried cherries. A Jewish bakery classic with a sweet golden bite.

Lincoln almond cake: a tall white butter cake with chopped blanched almonds folded through, lifted by stiff-beaten egg whites and baked in a bundt pan. Tender, fragrant, snowy-white.

Classic Tuscan biscotti di Prato with toasted whole almonds, orange zest, and vanilla. The original almond biscotti from Prato, Italy, made for dunking in Vin Santo.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.