Dessert Recipes

Chinese-bakery style almond cookies with shortening, brown sugar, and a whole blanched almond pressed into each round. Egg yolk wash gives the signature glossy golden top from your favorite dim sum tray.

Use this easy and delicious recipe to make your own almond filling that sometimes called for in recipes.

Elegant deep-dish apple pie with homemade almond crust and a dramatic cider pour through the top crust for extra moisture and flavor in every spiced bite.

The original Derbyshire classic: flaky puff pastry spread with strawberry jam and topped with a soft, buttery almond egg custard. Not a tart. A proper Bakewell pudding.

A show-stopping 4-layer banana cake with stiff meringue folded into the batter, filled with vanilla custard, and frosted with a silky cooked flour-butter frosting laced with almond extract. This is banana cake at its most dramatic.

You can serve this delicious cashew sauce on any of your favorite fruits. Very healthy and great!

Gluten-free candy bars made from dates, cashews, and almond butter topped with dark chocolate. These no-bake energy bars taste indulgent but pack natural sweetness and healthy fats.

Three-layer butter pecan cake filled with rich, from-scratch burnt-sugar caramel, frosted in buttercream and crusted with pecans. A classic Southern caramel cake worth the fuss.

A quick no-bake cherry and almond topping spooned over layered angel food cake and ringed with chocolate curls. An elegant 15-minute dessert with zero oven time.

Cherry cheesecake pie with tart red cherries baked under a creamy vanilla cream cheese topping in a pie shell. Almond extract adds a subtle, fragrant finish. Two desserts in one.

Light, chewy coconut macaroons made meringue-style from whipped egg whites and grated coconut, sweetened sugar-free and scented with almond. Naturally gluten-free, and lovely topped with a glace cherry.

No-bake layered dessert with sliced angel food cake, almond-scented pudding cream, and cherry pie filling stacked in a 9x13 pan. Chill, slice, and serve.

A classic double-crust cherry pie made from scratch with frozen tart cherries, cornstarch thickener, and a whisper of almond extract. Baked golden with a lattice or vented top.

Cherry pudding cake with a spoonable cinnamon batter studded with canned cherries and chopped nuts, served with a hot almond-cherry sauce poured over warm portions.

Cherry tarts with tart red cherries in a cornstarch-thickened filling with almond extract, spooned into miniature baked pastry shells and topped with pastry star cutouts.

Cherry and apricot cobbler with fresh sour cherries and sliced apricots under a buttery buttermilk biscuit crust brushed with buttermilk and sugar. A summer stone fruit cobbler at its best.