2,447 almond meal recipes

Anise biscotti (mandel bread) with lemon zest, anisette liqueur, and star anise baked twice for a crisp, crunchy dunk-worthy cookie. An Italian-Jewish crossover recipe with optional hazelnuts or sliced almonds.

Barley and wheat germ stuffing with cashews, sage, poultry seasoning, cream of mushroom soup, and tomato puree. A hearty, nutty alternative to bread stuffing.

Fresh pineapple pie with dried apricots, macadamia nuts, and a splash of rum in a flaky double crust. A tropical twist on classic fruit pie with Hawaiian accents.

White chocolate nut cookies with hand-chopped white chocolate chunks and mixed nuts in a brown sugar dough. A big-batch drop cookie with crisp edges and a chewy, buttery center.

Harvest pumpkin torte layers a fluffy chocolate sponge with spiced pumpkin filling four times over, then finishes with a glossy chocolate glaze. Fall baking that looks like a bakery-case showpiece.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

This simplest of pesto recipes becomes an easy and delicious cracker spread by adding softened cream cheese.

Light and as fluffy as a feather. This version is served with whipped cream and fresh berries.

Hawaiian bread baked in the bread machine: a sweet pineapple juice dough studded with chopped macadamia nuts and coconut. Tropical sandwich loaf at home with no added fat.

This delicious Italian snack is perfect with a cup of hot tea or coffee.

Old-fashioned icebox cookies with cardamom, cinnamon, lemon juice, and chopped nuts. Slice-and-bake dough that refrigerates overnight or freezes for weeks. Paper-thin and crispy.

Christmas shortbread with just five ingredients: butter, sugar, vanilla, flour, and salt. Shape as bars or wedges, plus four built-in variations including chocolate chip and lemon.

Sour cream pancakes folded around sweetened strawberries with powdered sugar and toasted almonds. A brunch-style stuffed pancake with three dairy components for richness and an airy egg-foam lift.

Apricot brandy pound cake with sour cream, four extracts, and a fragrant boozy crumb. A tall tube-pan cake with a tight golden crust and tender, custardy interior.

Moroccan chicken stew with acorn squash, chickpeas, raisins, and warm spices served over fluffy couscous. A microwave-friendly one-pot North African dinner with toasted almonds and fresh mint.

Cinnamon rolls filled with maple syrup, dried cranberries, and toasted pecans. Egg-washed for a golden crust, these make a stunning holiday or weekend brunch centerpiece.