Dessert, Almond Recipes

French meringue strips with a buttery shortbread base topped with vanilla meringue, cinnamon sugar, and chopped almonds. Elegant bar cookies that yield 8 dozen.

Chocolate fudge pudding cake that bakes its own sauce. Hot milk poured over cocoa batter creates a gooey chocolate sauce underneath a tender cake layer with almonds.

Gugelhupf is an Austrian yeasted bundt cake rich with butter, eggs, raisins, ground almonds, and lemon zest. Traditional Habsburg breakfast bread served warm with butter or coffee.

No-bake chocolate cheesecake built on a toasted almond wafer crust with a silky milk chocolate, cream cheese, and whipped cream filling. No oven required.

Lemon butter layer cake baked in a tube pan, sliced into four layers filled with lemon cream and topped with caramelized nut crunch. A three-component vintage dessert with big citrus flavor.

Lemon cream and nut cookies, buttery shortbread ovals spread with homemade lemon curd and crowned with toasted almonds, hazelnuts, walnuts, prunes, rum-soaked raisins, and candied orange. A jewel-box holiday cookie.

Lemon kiss cookies with a buttery almond dough wrapped around chocolate kisses, dusted in powdered sugar, and drizzled with melted chocolate. A lemon-chocolate surprise cookie.

Lincoln almond cake: a tall white butter cake with chopped blanched almonds folded through, lifted by stiff-beaten egg whites and baked in a bundt pan. Tender, fragrant, snowy-white.

Mrs. Lincoln owned a copy of Directions for Cookery in its Verious Branches by Miss Leslie, which was one of the most popular sources of recipes of the time.

Mandel-Halbmonde are German almond crescents: buttery shortbread cookies shaped like half-moons, baked pale, then rolled twice in powdered sugar. The kind of melt-in-your-mouth Christmas cookie every German bakery puts on the holiday plate.

Meringue berry pie features an almond Pavlova-style shell holding vanilla ice cream, mixed fresh berries, and a homemade raspberry sauce. Crisp on the outside, marshmallow soft inside, with summer fruit on top.

Mexican chocolate chiffon pie with Kahlua coffee liqueur, whipped cream, and toasted almonds in a baked pie shell. A silky, no-bake gelatin-set filling chilled overnight.

Flourless-style chocolate almond cake made with toasted ground almonds, melted dark chocolate, and just a quarter cup of flour. Light, fudgy, and lifted by whipped egg whites for a fallen souffle texture.

Mazurka cookie bars with an almond shortbread base topped with a fruity filling of apricots, figs, raisins, walnuts, and candied orange peel, finished with powdered sugar icing.

No-bake strawberry pie with a raw date and nut crust made from walnuts and almonds. Fresh sliced strawberries tossed in maple syrup fill this naturally sweet dessert.

Simple almond-cinnamon nut filling for cookies made with finely ground almonds, sugar, and cinnamon. A three-ingredient filling for rugelach, kolacky, or any filled cookie recipe.