2,435 nut recipes

Red snapper in a macadamia and pecan crust, pan-seared in olive oil and finished in the oven. A crispy, nutty-crusted fish dinner ready in 25 minutes.

Old-fashioned date and nut quick bread with just 8 ingredients. Dates soaked in boiling water create a naturally sweet, dense loaf that slices like a dream. No mixer needed.

No-bake chocolate peanut butter squares with a hidden ingredient: pureed kidney beans for added fiber and protein. Loaded with marshmallows, walnuts, and cinnamon. Gluten-free friendly.

Chewy butterscotch bar cookies made with brown sugar, bran, and nuts, rolled in powdered sugar after baking. A simple vintage treat with a nutty, toffee-like flavor.

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.

Pineapple macadamia nut bread with crushed pineapple, pineapple juice, and chopped macadamias in a tender quick bread. Bake as a loaf or muffins.

Maple syrup nut cake with a full cup of real maple syrup baked into a tender two-layer cake. Studded with chopped nuts and ready to frost with your favorite icing.

Cranberry orange nut bread loaf with fresh orange juice and grated rind, raw chopped cranberries, and chopped nuts folded through a buttermilk-tender batter. A classic quick bread that improves after an overnight rest in the fridge.

Moroccan chicken braised under sweet caramelized onions, plump raisins, toasted pine nuts, honey, and warm spices. North African comfort with traditional sweet-savory flavor.

Classic Zucchini Nut Bread: a traditional cinnamon-spiced loaf with shredded zucchini and chopped nuts. Makes two loaves, freezer-friendly, with timeless coffee-cake comfort.

Pfeffernuesse (German pepper nut cookies) are tiny round spice cookies flavored with cinnamon, allspice, clove, nutmeg, and mace, finished with a drop of brandy before baking. A traditional Christmas cookie from Germany.

Fresh apple bundt cake packed with three cups of chopped apples and pecans in a thick, oil-based batter. More fruit than cake, with a dense, moist crumb that stays soft for days.

Italian-style almond drop cookies decorated with pine nuts and dusted with confectioners' sugar. A double-boiler whipped batter creates a delicate, marzipan-rich crumb that bakes up crisp on the outside.

Delicate butter cookies with ground anise and toasted pine nuts mixed into the dough, topped with whole pine nuts for elegant, nutty-sweet bites.

I used to make this cake when I lived in Germany back in the 80's, and it always got raves. I lost the book the recipe was in during a move, and was really glad to find the recipe here. The cake is in the oven as I write! It makes a great coffee cake in the morning or for dessert.

Bourekakia - Greek honey nut rolls in phyllo dough with cinnamon, orange zest, and a hot honey-lemon syrup. Crispy, buttery pastry spirals soaked in sweet syrup like baklava.