Dessert Recipes

Dark chocolate, corn syrup, and crunchy walnuts bake into fudgy brownies with crackly tops that taste like Mom's kitchen in every bite.

Golden biscotti packed with sliced and whole almonds, perfumed with orange zest and almond extract, then twice-baked into crunchy Italian cookies topped with cinnamon sugar. Keeps for months and begs for espresso.

Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.

Passover coconut macaroons with shredded coconut, egg whites, potato starch, and almond extract. Naturally flour-free and kosher for Pesach, these chewy-crisp cookies bake golden in 20 minutes.

No-bake peach pie with a raw almond-date crust, fresh sliced peaches tossed in maple syrup and almond extract, topped with shredded coconut. Naturally sweetened and gluten-free.

Chocolate oatmeal macaroons with cocoa, rolled oats, and a hint of almond extract. Crispy edges, chewy centers, and a rich cocoa flavor in every bite.

Halloween dead bones cookies are pillowy almond meringue-style cookies spiced with ground cloves, dusted in powdered sugar to look like ancient ghostly bones. A spooky kid-friendly Halloween treat from old European tradition.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.

Cherry pie with a tapioca-thickened tart cherry filling, brightened with almond extract, lemon, and a whisper of cinnamon and clove, all tucked under a flaky shortening double crust.

Frozen tri-color cake with split angel food layered with chocolate ice cream and raspberry sherbet, frosted in almond whipped cream. No-bake make-ahead dessert.

Almond crescent cookies packed with ground almonds and almond extract, then rolled in powdered sugar while warm. A classic German holiday cookie with a sandy, melt-in-your-mouth texture.

Pecan macaroons with oat bran, amaretto, and almond extract folded into stiff meringue and baked until golden. Naturally gluten-free cookies with crispy edges and a chewy center.

Chocolate cinnamon cake with almond cream layers a tender whipped-egg-white cake spiced with cinnamon and unsweetened chocolate, topped with a tangy almond-scented sour cream and whipped cream finish.

Pistachio-almond biscotti drizzled with dark chocolate: crunchy, twice-baked Italian cookies packed with two kinds of nuts. Coffee's best friend and a gift-tin classic.

Spritzgeback, the traditional German pressed butter cookie made with rich butter, powdered sugar, and almond or lemon extract. Tender, melt-in-your-mouth shapes pressed through a cookie gun for the holiday tin.

Individual almond cream tarts: buttery pastry shells filled with almond-scented vanilla cream and topped with fresh kiwi, strawberries, grapes, and a glossy apple jelly glaze. A classic French patisserie dessert made home-doable.