Nut recipe collection

Giant double chocolate chip cookies with melted chocolate in the dough plus whole chips folded in, sour cream for fudgy centers, and chopped walnuts. Bakery-sized at 3 inches.

Ginger apple salad with fresh grated ginger, celery, raisins, walnuts, and a honey-orange juice dressing. A crisp, refreshing fruit salad with no mayo and a spicy-sweet kick.

Twice-baked Italian biscotti with fresh ginger, Dutch cocoa, and toasted almonds. Crisp, dunkable cookies with warm spice and a deep chocolate undertone.

Vegan ginger curry with tofu marinated in a blended peanut butter, ginger, and garlic sauce, then stir-fried with onion, peas, and soy milk. Topped with toasted almonds for crunch.

Ginger walnut drop biscuits with fresh ginger root puree, brown sugar, and finely chopped walnuts in a buttery biscuit dough. A warmly spiced, no-rolling biscuit baked golden in 17 minutes.

Gingerbread biscotti with fresh ginger, dark molasses, toasted almonds, and warm spices like cinnamon, nutmeg, cloves, and allspice. Crunchy, spiced, and perfect for dunking.

Sweet potato casserole with double ginger, orange zest, and a crispy brown sugar walnut crust. Baked until puffed and golden for a holiday side that steals the show.

Gingered tofu peanut spread with fresh ginger, garlic, tamari, and natural peanut butter pureed into a creamy vegan sandwich spread. No cooking required, ready in 10 minutes.

Rotisserie beef rump roast marinated in bourbon, honey, and Worcestershire, stuffed with walnuts, pistachios, and broccoli. A Louisiana-style showpiece roast sliced thin over rice.

Broiled Brie topped with sliced almonds and confectioners sugar, caramelized under the broiler until golden and bubbling. An impressive 4-ingredient appetizer you can prep days ahead.

Glazed almond cookies rolled in sliced almonds, baked until golden, then drizzled or dipped in amaretto chocolate ganache. A festive nut cookie for cookie tins and holiday trays.

Glazed apple cake: silky McIntosh apple purée folded into a warm-spiced batter, topped with fanned Granny Smith slices and a glossy apricot jam glaze. A bakery-style fall dessert.

Moist carrot cake baked in a tube pan with walnuts and cinnamon, finished with a glossy cooked orange glaze instead of the usual cream cheese frosting.

Chocolate fruitcake with cocoa, candied cherries, pecans, golden raisins, and mixed dried fruit, topped with a semisweet chocolate-almond glaze and toasted almonds.

Gourmet glazed figs simmered in brandy, apple cider vinegar, and cloves until plump and transparent, then stuffed with toasted almonds. Pairs with roasted meats.

Glazed orange muffins with fresh orange zest, juice, and toasted pecans, soaked with a warm citrus syrup straight from the oven. Bright, tender, and bakery-style.