Recipe Sifter

Almond crunch cookies rolled in sliced almonds and drizzled with a glossy chocolate ganache glaze. Buttery, nutty, and baked low and slow for a tender crumb.

German-style apple cream cheese tart with a buttery pressed crust, raspberry jam layer, and cinnamon-spiced apples topped with sliced almonds. Baked in a springform for easy serving.

Bread machine doughnuts: enriched yeast dough kneaded by your bread maker on dough cycle, shaped into rings or twists, deep-fried golden, then dressed with chocolate, cinnamon sugar, or jelly fillings.

Yaourtopita, a Greek yogurt cake with butter, almonds, and vanilla, lightened with whipped egg whites for an airy crumb. A traditional Greek baking gem served at room temperature.

This is an elegant cookie with a sweet almond flavor.

Buttery German almond crescents dusted with powdered sugar, made with ground almonds and double extracts for a melt-in-your-mouth holiday cookie.

Almond rolls are buttery shortbread logs made with just four ingredients: butter, sugar, ground almonds, and flour. The kind of cookie tin staple that goes with afternoon tea or coffee.

Adorable Halloween ghost biscotti dipped in white chocolate with candy decorations. Crunchy orange-almond cookies perfect for trick-or-treaters and fall parties.

Italian nut biscotti with almonds, hazelnuts, cinnamon, cloves, and orange zest. Shaped into logs, baked once, then sliced on the diagonal for a big batch of crunchy cookies.

Italian-style almond coca cookies with a hidden whole almond at the heart, half rolled in cocoa powder and half in powdered sugar. Two-tone cookies with chopped almonds in the dough for double texture.

Roll-and-cut almond cookies with toasted sliced almonds folded into a buttery dough and finished with a dusting of powdered sugar. Crisp edges, tender centers, and a double hit of vanilla and almond extract.

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.

Almond crisps topped with amaretto-glazed slivered almonds in a flower pattern. Buttery press cookies with amaretto in both the dough and the topping for a sophisticated double almond flavor.

Pennsylvania Dutch almond cake with lemon extract, sliced almonds, and sugar topping. Thin batter bakes into light cake that slices best when cooled in the pan.

Buttery shortbread base topped with a honey-almond caramel, double-baked into golden bars and cut while still warm. Crisp underneath, chewy on top.

Autumn dessert cake, a moist hazelnut and pecan torte topped with juicy plums and brushed with a lime marmalade glaze. Nutty, fruity, and barely any flour, finished with a scatter of almonds.