8,890 baked good recipes

Packed with almonds, these glazed almond cookie slices make a great snack.

Traditional Chinese almond cookies with crumbly texture, pressed with apricot pits or whole almonds. Refrigerated slice-and-bake dough keeps for weeks.

Mediterranean almond cookies made with ground almonds, egg whites, and candied cherries. Low-temperature baked treats dusted with powdered sugar and optional rosewater.

Buttery almond cookies with brown sugar, cream of tartar tang, and chopped almonds throughout. Dough requires chilling before shaping into balls and baking.

Award-winning almond shortbread cookies with a buttery dent filled with homemade butterscotch frosting and topped with chopped pistachios. A 1986 classic.

A buttery base complements the crunchy almond and lemon topping in these feather-light bars.

Quick almond bread made with biscuit mix, layered with cinnamon-almond streusel. Sweet loaf with almond extract and dual extract flavoring throughout.

These macaroons are slightly crisp outside, moist and chewy inside.

Middle Eastern fried pastries filled with spiced almond-cinnamon filling and dipped in sugar syrup. Crispy finger-shaped cookies that freeze beautifully.

Italian rainbow cookies with almond paste, three colored layers, apricot jam filling, and chocolate coating. Overnight-pressed cookies that slice into beautiful tricolor squares.

Spiced refrigerator cookies with sour cream, sliced almonds, cloves, and nutmeg. Make-ahead dough keeps for 2 weeks refrigerated or freezes for months.

Tender drop cookies with slivered almonds and almond extract, baked at low temperature until lightly golden. Classic sandies that melt in your mouth.

These simple almond sugar cookies are flavored with almond extract and topped with sliced almonds.

Buttery almond cookies piped into festive wreaths, decorated with red and green candied cherries. A stunning holiday cookie that tastes as good as it looks.

James Beard's hands-on masterclass in a three-layer cake: beating butter by hand, folding egg whites like a soufflé, and mastering classic technique for a fluffy golden crumb with citrus filling.

Individual wholemeal shortcrust tarts bursting with black and red currants sweetened with honey. A proper British bake that's tart, fruity, and rustic, with optional whipped cream and glacé cherry garnish.