1,132 almond flour recipes

Double Peach Pie with Whole Wheat and Sesame Crust recipe

Mother's fruit cake is a brandy-soaked holiday classic with cherries, apricots, pineapple, peel, raisins, and currants bound in a spiced chocolate-scented batter. Baked slow and aged for two months.

Barbadians make Black Cake for weddings, birthdays and at Christimas time. Indeed, no Christmas holiday is felt to be complete without black Cake. People from many of the islands make a similar cake. This Black Cake derived from the British Plum Pudding which is a must on their Christmas menu.

Traditional German Stollen loaded with candied citron, angelica, golden raisins, and blanched almonds in a buttery, cardamom-spiced yeast dough. Dusted with powdered sugar for a festive holiday bread.

Light, airy angel food cake drizzled with a buttery cinnamon-apple glaze. Made from scratch with egg whites, cake flour, and a hint of almond extract.

Golden fruitcake with dried apricots, raisins, candied cherries, orange peel, citron, and shaved almonds in a light cake flour batter. Baked low and slow for 4 gorgeous holiday loaves.

Chiu Chow lemon chicken features lightly floured breasts pan-fried in butter, topped with a tangy lemon-soy sauce and toasted slivered almonds. A refined Cantonese take on lemon chicken.

Fudgy chocolate cupcakes with a cream cheese and chocolate chip filling, topped with sugared chopped almonds. The eggless cocoa batter stays moist while the almond crunch on top adds a nutty, caramelized bite.

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.

Coconut macaroons packed with Mounds candy pieces, cream cheese, and almond extract get drizzled with dark chocolate for bakery-worthy cookies.

A buttery base complements the crunchy almond and lemon topping in these feather-light bars.

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

Everyone loves the crunchy oat topping and sweet pear filling in this fruity crisp. This crisp is delicious, served warm.

Pasta shells and chicken in a from-scratch ricotta and Parmesan cream sauce with fresh dill and sliced almonds, baked until bubbly. Homemade comfort, no canned soup.

Cocoa-laced cookie dough studded with semisweet chocolate chips and crowned with a chocolate Kiss pressed into the warm center. Three layers of chocolate in every bite.

Buttery spritz cookie bars filled with a date, candied cherry, and nut filling flavored with orange zest. Pressed through a cookie press and cut into bars.