829 almond recipes

Chocolate applesauce bread baked in mason jars for a charming homemade gift. Moist cocoa cake with a hint of almond, sealed fresh right from the oven.

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.

Cherry cheese coffee cake on a yeasted bread base with cream cheese filling, cherry pie filling, raisins, and a brown sugar streusel top. Uses frozen bread dough for the shortcut.

Cherry pie with a tapioca-thickened tart cherry filling, brightened with almond extract, lemon, and a whisper of cinnamon and clove, all tucked under a flaky shortening double crust.

Roasted sweet potato salad with five-spice, watercress, toasted almonds, and tangy goat cheese for warm vegetable sides ready in 60 minutes.

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.

Sugar-free peach shortcake with juicy fresh peaches under a tender almond-cinnamon cake, then flipped to show off a glossy fruit top. Light dessert sweetened without refined sugar.

Old-fashioned filled sugar cookies with a cooked raisin and nut filling sandwiched between two thin, almond-scented sugar cookie rounds. A classic heirloom cookie recipe.

A hearty vegetarian Thanksgiving loaf packed with lentils, brown rice, millet, ground almonds, and sage. Sliceable, satisfying, and a worthy holiday centerpiece for plant-based eaters.

German loaf cookies (Zwieback-style) with lemon zest, almond extract, and a cocoa-cinnamon swirl. Baked as a log, sliced, then broiled crisp for a twice-baked biscotti-like crunch.

Bircher muesli was first developed by a Swiss physician, Maximilian Bircher-Benner as part of the therapy he prescribed for his patients. Often called simply ‘overnight oats’ Bircher muesli is an ideal breakfast food – it can be assembled the night before, left in the fridge overnight and enjoyed in the morning – there is no cooking required. It's also a perfect combination of plant-based protein, slow-release wholegrain carbohydrates, and essential fats. The version below calls for pears and coconut, but alternative combinations are provided in the notes.

A creamy vegan cheesecake made with blended tofu on a crunchy granola crust, topped with a fresh strawberry sauce. Dairy-free, egg-free, and naturally sweetened. Serves 8.

Vegan fricadelle: crisp pan-fried patties of tofu, toasted millet, and finely chopped vegetables, breaded golden and served with a bright cilantro-almond chutney. A hearty meat-free, dairy-free main.

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.

Crunchy napa cabbage and sweet strawberries tossed with toasted almonds in a warm Sichuan dressing of sesame oil, five spice, and crystallized ginger. Ready in 15 minutes flat.

Macaroon is always a delicious and healthy substitution of rich buttery cookies, they are so light and meringue gives the different texture when you bite into it; make some macaroons to delight your guests!