Pasta recipes

Chocolate hippenmasse: thin, crisp German pastry wafers made with almond paste, cocoa, and cinnamon. Spread paper-thin, baked until glossy, and cut or shaped while still warm.

Almond paste macaroons studded with coconut and walnuts, piped into rosettes and crowned with candied cherries. Chewy, fragrant Italian-style cookies for the holiday tin.

Buttery, sweet, sour, fruity, and nutty, you can find all these yumminess in this apple tea cake. Feel free to use other fruits to replace apples.

Almond raspberry tassies are bite-size tarts with a cream cheese pastry shell, a hidden dot of raspberry jam, and a frangipane-style almond filling. Tea cookies that look fancy but mix in one bowl.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

Try this creamy quinoa pudding that's made of soy milk, arrowroot flour and sesame butter. It's creamy and very tasty.

Elegant almond paste cookies piped into logs, baked until golden, then dipped in chocolate and chopped almonds. Bakery-style treats perfect for gift-giving.

Gluten free almond macaroons with chewy centers, crackled tops and a deep marzipan flavor from real almond paste. Four ingredients, no flour, naturally gluten free.

A decadent coffee cake made with delicious strawberries and slivered almonds.

Creamy date rice pudding sweetened naturally with blended dates and enriched with tahini. Made with brown rice and no added sugar for a wholesome, cozy dessert.

Chewy almond paste macaroons with crackled tops and tender centers, baked from a homemade four-day-aged paste of blanched almonds and egg whites. The classic Italian-style cookie before the French sandwich version took over.

Norwegian almond bars with an almond paste filling spiced with cardamom and cinnamon between buttery crumb layers. A Scandinavian cookie bar with a unique potato flake filling.

No-bake crispy rice squares sweetened with rice syrup instead of marshmallows, bound with almond butter and tahini, studded with chocolate chips, almonds, and coconut. Vegan-friendly.

Italian rainbow cookies (seven layer cookies): three almond paste sponge layers tinted red, green, and yellow, stacked with raspberry jam, and coated in chocolate. A classic holiday bakery tradition.

Gluten-free sesame rice cookies made with tahini, honey, rice flour, and almonds. Nutty, naturally sweetened, and tender with a delicate crumb that melts on the tongue.

Pignoli cookies (pine nut macaroons): the chewy almond-paste Italian classic studded with toasted pine nuts and dusted with powdered sugar. Naturally gluten-free, dairy-free, and totally addictive.