Nut recipe collection

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.

Apple apricot strudels wrapped in flaky phyllo pastry with slivered almonds, bread crumbs, and a hint of nutmeg. Dusted with powdered sugar, served warm with custard.

Baked granola gorp trail mix with chow mein noodles, peanuts, dried apricots, raisins, and chocolate chips. Crunchy, sweet, salty, and totally customizable.

Soutzoukos, traditional Greek and Cypriot grape-walnut candy rolls made by dipping strung walnuts into thickened grape must, then drying for days. An ancient, chewy, fruit-leather classic.

Soutzouki, the traditional Greek grape-and-walnut candy. A chewy grape-juice gel thickened with pectin, studded with whole walnuts and rolled into a log to slice. Naturally fruit-sweet, no candy thermometer needed.

If you always feel you have not enough time to prepare the breakfast, you can try this easy and quick breakfast recipe! It is very good!

German grape torte with halved grapes folded into a whipped egg white and ground almond filling, baked in a buttery lemon-scented shortcrust shell. A traditional autumn Kuchen.

Greek honey cake (revani) with walnuts, cinnamon, and orange zest, cut into diamonds and drenched in a warm honey-lemon syrup. A sticky, fragrant Mediterranean dessert soaked until every bite drips.

Don't let the name fool you, because these tasty snacks are made with oats, walnuts and sweetened coconut.

Creamy peanut butter swirls into a hearty West African stew loaded with sweet potatoes, okra, and cabbage for comfort with a subtle spicy kick.

Halwa Shebakia: traditional Moroccan fried flower-shaped cookies soaked in honey and coated in toasted sesame seeds. A Ramadan dessert served with harira soup.

Quick ham pate spread with mustard, horseradish, sherry, and mayonnaise. No cooking required. Ground ham blended into a savory appetizer for crackers or toast points.

Customizable seafood casserole with your choice of tuna, shrimp, or crab in a creamy soup-and-cheese sauce over pasta. Pick your own topping from five crunchy options.

Hawaiian bars with a buttery shortbread crust topped with coconut, dried pineapple, papaya, and macadamia nuts. Tropical cookie bars that freeze beautifully.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Buttermilk coffee cake layered with crushed Heath bars and chopped pecans under a buttery brown sugar crumb topping. A rich brunch cake with toffee crunch in every slice.