Dessert, Almond Recipes

Vegan nut torte with a caramelized walnut and marzipan filling in a lemon shortcrust pastry. A dairy-free, egg-free European-style dessert baked golden in a springform pan.

Raspberry fudge balls with cream cheese, melted chocolate chips, vanilla wafer crumbs, and raspberry preserves, rolled in chopped almonds. A no-bake truffle-style treat ready to chill.

Suksessterte is Norway's famous "success cake" with a light almond meringue base, silky egg custard cream filling, and glossy chocolate topping. A stunning Scandinavian celebration cake.

Crisp almond meringue base layered with homemade golden syrup toffee cream, billowy whipped cream, and a dusting of cocoa. An elegant British-style cake with a nearly gluten-free base.

Ukrainian almond crescents with a tender sour cream yeast pastry rolled around a ground almond and brown sugar filling. Flaky, nutty, and golden, these Eastern European cookies melt in your mouth.

A sweet and sophisticated dessert that's perfect to enjoy when curled up around the fireplace.

Golden apricot rice pudding baked in individual molds with a brown sugar and dried apricot bottom that becomes a caramel topping when unmolded. Elegant and simple.

Peach pie with almond crumble topping layers fresh blanched-peeled peaches with almond extract under a buttery sliced-almond streusel. Two-temperature bake locks in juice and crisps the crumble.

Indiana persimmon pudding cake with ground almonds and buttermilk baked in a tube pan. Dense, moist, and warmly spiced with native persimmon pulp.

Some people like the cherry sauce served hot with the rice pudding. In Denmark the tradition is to include 1 whole almond in the rice pudding. And the person to find it wins the prize commonly a cute and tasty marzipan pig!

Rose almond jumbles flavored with rosewater, packed with finely chopped blanched almonds, and dropped in ring shapes. A fragrant, old-fashioned cookie from the Victorian era.

Buttery almond slice-and-bake cookies dipped halfway in melted chocolate and finished with sprinkles. A 5-dozen batch of elegant yet easy cookies that look bakery-bought.

California ricotta cake: devil's food cake layers brushed with orange liqueur, filled and frosted with sweet ricotta whipped with cream, orange zest, almonds, and chocolate chips.

Biscotti crocanti, traditional Italian twice-baked cookies with whole almonds and a pairing of almond and anise extracts. The classic crisp Italian biscotti for dunking in espresso or vin santo.

Pear and apricot tart layers fanned pears and apricot halves over almond paste filling in a buttery almond pastry, then glazes with apple jelly. A bakery-worthy fruit tart for special occasions.

Black-out cake with unsweetened chocolate buttermilk layers smothered in thick semi-sweet chocolate ganache and pressed with roasted almonds. Intensely rich and fudgy.