Almonds have a mild sweetness, and their buttery texture makes them the perfect addition to these almond desserts.
Sweet almonds (the kind we buy in the grocery store) don’t have the same punch of flavor as peanuts, but they offer a nutty, earthy note to our food.
If you want that flavor to shine through, you’ll need almond extract or almond paste (never essence) made with bitter almond oil.
If you’re a fan of crunchy almond tarts or can’t get enough of marzipan, I’m sure you’ll find something great on this list of 30 almond desserts.
Slivered almonds are one of my favorite additions when baking.
They turn wonderfully golden and crisp in the oven, plus cooking/toasting the nuts helps to bring out the taste.
Since blondies are supposed to be dense and chewy, this would be the ideal recipe to add some almond paste to.
Chop it into chunks and scatter it over the top with the raspberries.
It will stay soft but firm enough to hold its shape and give an extra layer of texture.
Since almond extract can be pretty intense, it’s best to use it when there are other flavors to help mellow it out.
In this case, even if you add a little too much, the chocolate on top should help to balance everything just right.
If you have the time, making these Roca bars with brown butter will knock your socks off.
The nutty flavor and deeper color it brings are worth the extra time.
Along with their love for warm spices, the Swedes can’t seem to get enough of almonds.
And though this little tart might be simple, it’s one of my favorite Swedish desserts ever.
It starts with an utterly buttery tart crust, which I usually make with ground almonds. This recipe is the one I use.
The filling is a layer of sweet almond paste, which is soft and cookie-like.
Finally, the whole thing is topped with caramelized almonds for a sweet and crunchy finish.
Shortbread cookies are such an elegant and classic little treat.
The buttery base is excellent on its own, but it’s super easy to add flavor and texture, too.
To make these almond-flavored, you’ll add both almond extract and ground almonds to the dough.
You can use almond meal, which is typically very pale and won’t affect the look of the shortbread.
Or you can go for something more rustic and toast and grind your own whole almonds, leaving a lovely color contrast in the final cookie.
Florentines are thin and crunchy cookies usually made with a combination of dried fruits, nuts, sugar, and honey.
They’re also known as lace cookies because the caramel bubbles and creates lace-like holes in the cookie as they cook.
You’ll bring sugar, salt, butter, cream, and honey to a boil (until the sugar is dissolved) and then stir through the almonds.
This mixture will be hot, sticky, and very soft, so you’ll need a spoon to portion these out.
But then, the oven does all the hard work, and they’ll come out golden and delicately delicious.
So, along with warm spices and almonds, cardamom is another trendy spice used in Sweden.
These cardamom buns are available year-round, and almost everywhere you go.
It’s likely because it tastes a little like licorice, which is their go-to candy!
These little cakes are tender, ultra-moist, and coated in a sugar and cardamom mix that sets them a mile apart from anything else you’ve ever tried.
It’s not truly the holidays until I make a batch of these melt-in-your-mouth raspberry and almond cookies.
Not only do they look fantastic, but the flavors are the perfect blend of tart, sweet, and nutty.
Of course, you can so easily swap out the raspberry for strawberry or apricot jam.
In fact, I like to make a whole slew of flavors, so the platter is a rainbow of fruity colors.
This is the easiest recipe on the list, and you only need two ingredients: chocolate and almonds.
Start by toasting the nuts, which helps to release the natural oils and brings out the sweet almond flavor.
Then it’s just a matter of melting the chocolate and mixing the two until the almonds are fully coated.
You could also add caramel chunks to the mix and a sprinkling of sea salt if you want to jazz them up.
Biscotti are twice-baked cookies with a crunchy texture that will soften right up when you dip them into your coffee.
The initial idea was to have them become crisp and slightly dry so they’d last longer.
It’s why they’re traditionally served with coffee, so the crumb will become more tender and flavorful.
That being said, biscotti shouldn’t be hard. If they’re tough on the teeth, they’re probably overbaked.
To guarantee the right texture, be careful not to overmix the dough and always let it rest before baking.
Lastly, the second bake should be just enough for them to become lightly golden.
Think of it like shortbread: the edges should start to color, and that’s about it.
If you’re looking for something to spice up your morning routine, this healthy, gluten-free, paleo coffee cake is the one for you.
Since you’ll be using almond flour, this cake won’t rise like a typical cake.
But it’s still fluffy and moist, not to mention sugar-free, thanks to the sweetener alternative.
I love the light crumb on the top, and the glaze is an absolute must-make.
Though the cake is pleasant alone, I felt it needed that boost of sweetness (but that might just be my sweet tooth talking).
If you wanted to make this recipe vegan, try one of these egg substitutes.
When I saw the picture for these, I thought, “How could they possibly be no-bake fudge bars?”
Well, not only are they no-bake, but they’re also gluten-free, vegan, and sugar-free.
Instead of chocolate and condensed milk, they use dates, cocoa powder, and nut butter to get that insane fudgy filling.
Though the graham cracker crust is optional, I loved the added crumbly texture.
Coconut and almond are both relatively mild, nutty flavors that pair surprisingly well together.
If you like Almond Joys, I’m sure you’ll love these simple little cookies.
These have a nice crispy edge, but the middle is wonderfully chewy, and thanks to the almond flour and extract, the flavor is spot on.
I found these to be delicious without the chocolate, but that slight drizzle does add something special.
Just don’t go overboard, or the bitter chocolate will overpower the coconut and almond.
Given how time-consuming making authentic croissants can be (we’re talking days, not hours), these shortcut croissants are a fabulous alternative.
Though you don’t get quite the same level of buttery flakes, and the outer shell isn’t as crisp, these are pretty darn impressive.
You’ll need almond paste, which is available readymade in most supermarkets or online.
Since it’s pretty firm, you’ll mix it with brown sugar and butter.
I like to add a little bit of jam to the inside for a bit of fruity flavor. Or, when I feel like indulging, I’ll add a couple of pieces of dark chocolate.
I have to admit that before seeing this recipe, I’d never tried almond Jell-O before.
But since I love creamy Jell-O, I was pretty excited to give this a go.
This is a classic Chinese dessert usually served with a fruit cocktail.
The creamy almond flavors complement the juicy fruits so well, and you could use any combination you prefer.
Just keep in mind that almond extract is potent, and four teaspoons may be too much for some.
So I suggest using two to three and going from there.
Making Almond Joys at home doesn’t always have to include dipping a chilled mix of coconut and almond in a big bowl of melted chocolate.
This recipe is proof you can have the same great flavors in half the time.
Adding chocolate chips to the mixture is enough to give that rich and creamy flavor, and it’s way easier than trying to coat the whole thing in chocolate.
Don’t worry; this isn’t a homemade ice cream recipe that requires an ice cream maker and hours of your time.
Instead, you’ll simply buy good-quality vanilla ice cream and add bittersweet chocolate and sweetened coconut flakes once it’s soft enough to stir.
The final step is to gently stir in chocolate sauce, though just enough to get a nice swirl.
If you mix it too much, it will turn the whole thing brown.
The main differences between caramel and toffee are that the latter doesn’t include any cream and is cooked to a higher temperature (hard crack), so it sets properly.
Toffee has a deeper flavor that borders on bitter, and when it’s cooked right, it sets hard.
You’ll add baking soda to ensure it doesn’t set too hard, though.
Since temperature is critical here (you’ll be surprised at how fast sugar can go from amber to black), it’s safer to use a candy thermometer for this recipe.
As you’ve likely guessed, these light, nutty cookies are usually served at weddings.
But since they’re so tasty, I make them at least a dozen times a year.
These are essentially shortbread cookies with ground almonds mixed in.
Since shortbread is so “short” (crumbly), you’ll need to chop the nuts pretty small; otherwise, these won’t hold their shape.
I like to add toasted almonds for the added boost of flavor and the darker color.
For a bonus, try forming the cookie dough around a Hershey’s Kiss. It will melt but stay hidden in the middle for a lovely, creamy surprise.
This kind of sweet treat is super popular in Italy and Spain, and it’s often full of nuts and dried fruits.
Brittle is simply boiled sugar and nuts.
You’ll need to be very careful and patient when cooking the sugar, as it needs to be left alone until it reaches the right temperature.
If you stir it around, you’ll run the risk of introducing air or moisture, which will create sugar crystals.
Also, remember that as soon as you add the almonds, the sugar temperature will drop, and it will begin to harden.
So, have everything ready and work as fast and safely as possible.
These fantastic bars have the same kind of gooey, sweet texture as a pecan pie, and they get their consistency from corn syrup and the condensed milk.
If you’ve ever made seven-layer cookie bars before, these will be very similar.
It starts with a brown sugar and almond cookie base, which gets baked.
Top that with toasted coconut, almond extract, and condensed milk to create the sticky filling.
Finally, scatter over chocolate chips, caramel, and sliced almonds while it’s still hot.
I’ve been lucky enough to visit fields of almond trees in Spain as they’re blooming, and I don’t think there’s a more beautiful sight.
Since they’re readily available, you’ll find almonds in plenty of Spanish recipes, with these cookies being extremely popular (especially at Christmas).
Unusually, after you whip the egg whites to stiff peaks, you’ll then mix in the severed yolks. This will guarantee a super-rich-tasting cookie.
Almond macaroons may not be as widely known as coconut macaroons, but they’re soft, chewy, and super simple to make.
The key to keeping these soft is to be very gentle while mixing the dough and to give it a solid couple of hours to chill in the fridge.
For that terrific crackled effect, roll the dough in powdered sugar and press slightly before baking.
I’ve made these sensational almond butter cups numerous times over the years, and my friends and family with peanut allergies have always been so appreciative of the effort.
Rather than adding spoonfuls of almond butter to the wet chocolate mix, I went ahead and chilled that first layer.
That allowed me to add a lot more filling and to have it spread out evenly. I also like to include caramel because, well, why not?
Just be sure not to touch the sides with the filling and then cover everything with more chocolate. Oh, and don’t skimp on the sea salt!
Without the glaze, these cookies are super soft, buttery, and beautifully delicate.
The almond flavoring is subtle but strong enough that you can taste it without the added nuts on top.
But as lovely as they are, my sweet tooth needed that little bit of extra sugar!
The glaze is a simple mix of powdered sugar, almond extract, and water, though I suggest making it thicker, so it doesn’t run too much.
This recipe gets its name from how the cake batter rises and “buckles” around the fruit.
It’s very much like a cobbler, but the batter is much lighter and added to the dish first.
As with the coffee cake recipe above, the crumb here will be slightly denser, thanks to the almond meal.
Only this recipe does include flour, too, making it a little bit more airy.
It’s amazing served warm with ice cream or when cooled with a light drizzle of honey.
Many European cakes consist of a simple sponge and fresh fruit.
Instead of being cloyingly sweet and overloaded with frosting, they let the ingredients speak for themselves, and it’s super refreshing.
In this French recipe, you’ll make a tasty almond cake with a light and ultra-moist crumb.
It uses Greek yogurt for maximum tenderness, though you could substitute sour cream if you prefer.
Much like almond and tart raspberries pair well, so do lemons and almonds.
That zesty fresh flavor is exactly what you need with the mild nutty taste of the almonds.
This muffin recipe is pretty standard, and you could very easily modify it by adding chocolate chips, orange zest, or dried fruits.
One thing to note is that these don’t have a very strong lemon flavor without the lemon glaze.
If you like that sourness, you’ll need to include the icing on top.
Here’s another scrumptious European fruit cake.
Unlike the cherry recipe above, which only has a few cherries dotted over the top, this recipe is bursting with pear flavor.
You’ll peel and cut the fruit in half before removing the core.
These then get nestled into the cake batter and baked for around 35 minutes.
Don’t these almond butter brownies look incredible?
They’re so fudgy and gooey; I want to take a spoon to the baking dish before they’re cool.
These have a great crust while staying flawlessly melted in the middle, and the best part is, they don’t use any flour at all.
You can also make these vegan-friendly by substituting flax eggs, which will also help make the middle extra fudgy. Talk about a win-win scenario!
Somehow, you can make ultra-creamy, wildly velvety ice cream just by blending dairy-free milk, dates, almond butter, salt, and almond and vanilla extract.
Once it’s all smooth and uniform, toss in any fun extras, like chocolate chips or extra nuts.
Since this isn’t a traditional ice cream recipe, try adding a splash of vodka or rum to the mix to prevent any ice crystals from forming.
You won’t taste the alcohol, and it won’t be enough that you can’t give it to the kids, but it will keep the mix from freezing solid, leaving you with a softer finish.
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