Almond Recipes

This moist apple cake is absolutely delicious. Raspberry jam, fresh apples and lemon juice make the cake taste refreshing and fruity, the almond-sour cream topping adds nuttiness and tanginess, and the lemon glaze gives the cake extra citrus and sweetness.

Wow, love these biscotti. They are so chocolaty and the almonds add a layer of delicious nuttiness. Perfect to enjoy it with a cup of tea.

Almond lace cookies, those delicate, paper-thin discs that roll into cigarettes or fans while warm. The classic French tuile-style cookie with ground almonds and orange zest.

Crunchy dried cherry biscotti studded with ground almonds, twice-baked until crisp. A classic Italian dunking cookie with no butter or oil in the dough.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Classic Italian anise biscotti with toasted almonds and anise seeds infused in Sambuca or Pernod. Twice-baked until crisp and dry, built for dunking into espresso or Vin Santo.

Topped with sliced almonds and a shiny glaze these cookies look just as fabulous as they taste.

Mini pound cake baked in a 6-inch loaf pan with butter, sugar, egg, and flour. A scaled-down classic with a tender, buttery crumb and a golden top that springs back when pressed.

This is a very pretty cake with the thin sliced almonds and the sugar not dissolved on top.

Chocolate brownies spiked with amaretto in both the batter and the chocolate frosting, finished with sliced almonds. A grown-up brownie with deep almond and unsweetened chocolate notes.

Chocolate almond zucchini bread: a moist, deeply chocolate quick bread that hides grated zucchini for tenderness and toasted almonds for crunch. Two loaves from one batch.

Crushed graham crackers, chopped almonds, and walnuts create a nutty, buttery cake with old-fashioned charm. Serve warm in squares dusted with powdered sugar or topped with whipped cream.

Yeast doughnuts made in the bread machine: a simple bread-flour dough hand-shaped, proofed, and deep-fried, then finished with chocolate, almonds, powdered sugar, whipped cream, or cinnamon sugar.

A traditional Dutch spice cake (gevulde speculaas) with a ground almond filling sandwiched between two layers of cinnamon, clove, and nutmeg-spiced dough. Topped with whole toasted almonds.

Shortbread-like biscuits -- This recipe was given to my Great Aunt when she lived in Scotland, by a friend who worked in a bakery in Leven Fife. It is based on the standard short bread recipe.

Melt-in-your-mouth semolina butter cookies made with ghee, powdered sugar, and orange zest, topped with a whole blanched almond. Baked low and slow for a sandy, crumbly texture.