140 almond cookie recipes

White chocolate nut cookies with hand-chopped white chocolate chunks and mixed nuts in a brown sugar dough. A big-batch drop cookie with crisp edges and a chewy, buttery center.

Creme de menthe truffle cups: bite-size chocolate candy shells piped full of minty chocolate ganache with ground almonds. A boozy, bakery-style Christmas confection made in a double boiler.

Layered dessert bars with shortbread crust, amaretto-condensed milk filling, topped with chocolate chips, coconut, and almonds. Rich, gooey, and indulgent.

Old-fashioned icebox cookies with cardamom, cinnamon, lemon juice, and chopped nuts. Slice-and-bake dough that refrigerates overnight or freezes for weeks. Paper-thin and crispy.

Chocolate brownie macaroons with melted chocolate, whipped egg whites, shredded coconut, and condensed milk. Fudgy centers with crisp tops, crowned with a blanched almond.

Crunchy twice-baked biscotti studded with toasted almonds, grated chocolate, and warm cinnamon. The ultimate coffee-dunking cookie, made from scratch in your own kitchen.

Apricot almond chewies are no-bake bites that bind dried apricots, toasted slivered almonds, and shredded coconut with sweetened condensed milk. Refrigerator cookies, no oven required.

Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.

Austrian Ischil tartlets with a buttery almond-cinnamon shortbread, sandwiched with apricot jam, and topped with a glossy cooked chocolate icing. Elegant European cookies.

Bakery-style chocolate chip cookies with chocolate chunks and ground toasted almonds in the dough. Low-temperature bake for thick, chewy centers with crisp golden edges.

Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.

Spiced pecan thumbprint cookies with cinnamon-scented dough and a glossy jam center. Buttery shortbread-style cookie with a nutty crunch, ready for the holiday cookie tin.

Honey orange biscotti with pecans, orange juice concentrate, and orange zest, twice-baked until crunchy. A low-fat Italian cookie perfect for dipping in coffee or tea.

Nut crescents: buttery shortbread cookies shaped into crescents, dipped in egg white and a nut-sugar coating, baked golden, then dusted with powdered sugar. A holiday cookie classic.

Cocoa-laced cookie dough studded with semisweet chocolate chips and crowned with a chocolate Kiss pressed into the warm center. Three layers of chocolate in every bite.

Cardamom wedding cookies: buttery shortbread balls rolled in powdered sugar with cardamom, citrus zest, and ground almonds. A fragrant twist on traditional Mexican wedding cookies.