Dessert Recipes

Meersburger Kirschen-Dessert (Cherry Desert) recipe

Angel food cake split into four layers and filled with strawberry and chocolate ice cream. Covered in whipped cream frosting with almonds and chocolate leaves.

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

Rhubarb heavenly hash layers tart rhubarb sauce, sweet whipped cream, mini marshmallows, and toasted almonds in a parfait-style chilled dessert. A no-bake spring sweet that comes together in 15 minutes.

No-bake caramel candy pie with melted caramels folded into whipped cream and set with gelatin in a flaky crust. Topped with caramelized almonds.

Oatmeal Cookie Drops with Milk Chocolate & Almonds recipe

A feather-light cheesecake lightened with whipped egg whites for an airy texture, on a cinnamon zwieback crust, finished with a sour cream, crumb, and almond topping. Far lighter than dense New York style.

Mango mousse cake with a sponge cake base, fresh mango puree mousse set with gelatin, toasted almonds, raspberry jam, and whipped cream. An impressive layered French-style dessert.

Four-ingredient almond macaroons: ground almonds, sugar, almond extract, and egg whites piped from a pastry bag and baked to chewy-crisp perfection. Naturally gluten-free.

White chocolate cheesecake with an almond-oat-graham cracker crust. Whipped egg whites folded in create an airy, cloud-like texture. Slow-cooled to prevent cracking.

Scandinavian butter cookies spiced with cardamom and topped with egg white glaze and almonds. Delicate finger-shaped treats that freeze beautifully for three months.

Simple Chinese almond cookies that stay pale and cream-colored, decorated with whole almonds or red food coloring dots. Traditional cookies perfect for celebrations.

Almond crisp bars with rolled oats, coconut, and toasted almond pieces in a buttery brown sugar base. Six ingredients pressed into a pan, baked, and cut while warm into chewy-crisp squares.

Twice-baked Jewish biscotti loaded with crunchy almonds, mixed dried fruit, and a cinnamon-sugar crust. Crisp edges meet tender centers in this traditional cookie perfect for dunking in coffee or tea.

Almond praline bell made from toasted ground almonds and honey-sweetened hard crack candy, shaped in a mold for a stunning edible centerpiece. A classic showpiece confection.

Spiced refrigerator cookies with sour cream, sliced almonds, cloves, and nutmeg. Make-ahead dough keeps for 2 weeks refrigerated or freezes for months.