Almond Recipes

Almond cinnamon-raisin biscotti with brandy and vanilla, twice-baked in the classic Italian style. Crisp, lightly spiced cookies for dipping in coffee, tea, or a glass of vin santo.

This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture

Diced chicken and mushrooms layered over hash brown potatoes, smothered in a sour cream and chicken soup sauce, topped with almonds. A hearty one-pan bake.

A dense, fudgy flourless chocolate torte with ground almonds and cognac. Naturally gluten-free, baked low and slow for a rich, truffle-like texture. Serve with whipped cream and raspberries.

Light sponge cake baked in a casserole dish, then soaked with a hot rum sugar syrup and topped with toasted almonds or coconut. This boozy, syrup-drenched dessert is even better the next day.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

Swiss Leckerli cookies: honey-spiced almond bars with candied citrus peel and kirsch, finished with a hardening sugar glaze. Traditional Basel Christmas market sweet that improves with age.

This recipe comes from Sheilah Kaufman's book: "Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking."

Kransekake, a traditional Scandinavian tower cake made from ground almonds, powdered sugar, potato flour, and egg whites. A gluten-free celebration cake for Christmas and weddings.

Nusskipferl are Austrian nut crescent cookies made with a buttery sour cream yeast dough rolled around a sweet ground almond and egg white filling, baked golden.

Oatmeal cranberry nut cookies loaded with rolled oats, whole berry cranberry sauce, toasted almonds, molasses, and warm spice. A soft, chewy holiday cookie that uses up leftover cranberry sauce.

Traditional Panforte di Siena with toasted almonds, hazelnuts, candied orange peel, citron, cocoa, and honey syrup cooked to soft ball stage. A dense Italian Christmas confection.

Cuban-style picadillo turkey stuffing with ground beef, rice, olives, raisins, capers, almonds, and dry sherry. A Latin twist on traditional holiday stuffing.

Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers.

Semolina halwa sweetened with sugar syrup, cooked in ghee, and perfumed with cardamom and rosewater. Studded with pistachios and almonds, then cut into diamond shapes.

Three-nut baklava layers buttered phyllo with walnuts, pistachios, and toasted almonds, then drinks in a citrus-clove honey syrup overnight. The Greek dessert pulled out for big celebrations and bigger family gatherings.