Recipes with almonds

Lemon Truffle Pie layers a white chocolate cream cheese base under tangy lemon curd in a baked pie shell, topped with whipped cream and toasted almonds.

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

Cherry streusel coffeecake with almond-scented batter, cherry pie filling center, and a crunchy almond crumb top. Springform pan dessert, brunch-ready.

Rose almond jumbles flavored with rosewater, packed with finely chopped blanched almonds, and dropped in ring shapes. A fragrant, old-fashioned cookie from the Victorian era.

A puffy, golden Dutch baby pancake with lemon zest and vanilla, topped with dark sweet cherries, sliced almonds, and powdered sugar. Dramatic enough to wow a brunch crowd, easy enough for a Tuesday morning.

Honey-soaked almond turnovers with a cinnamon-spiced filling wrapped in oil-based pastry dough. These Greek-style travados are baked golden, then bathed in warm honey syrup for a sticky, nutty bite.

The minty and toasted almond sauce is a hit, roasted chicken goes very well with this citrus, garlicky and nutty sauce.

Traditional Pakistani gajraila with grated carrots slow-simmered in milk with rice, cardamom, slivered almonds, pistachios, and raisins. A fragrant, creamy dessert served hot or cold.

Lapsi is a traditional Indian bulgur wheat dessert cooked in milk with saffron, cardamom, fennel seeds, and golden raisins. Topped with slivered almonds for a warm, fragrant sweet.

Tender chicken thighs simmered in a creamy almond-yogurt sauce with warm spices like cardamom, cumin, and coriander. A budget-friendly korma that rivals your favorite takeout.

Non-dairy fruit shake made with homemade almond milk, frozen fruit, and maple syrup. Includes from-scratch almond milk instructions for a fully plant-based smoothie.

Mini yeast cakes soaked in rum syrup and topped with sweetened whipped cream and sliced almonds for an elegant French dessert.

Russian cheese babka (pashka) with cream cheese, cottage cheese, candied fruits, golden raisins, and citrus zest, molded in cheesecloth overnight. A no-bake Russian Easter dessert.

Armenian sweet rice pilaf studded with dates, apricots, prunes, and toasted almonds simmers in honey-butter. Raisins and currants add even more jeweled sweetness.

Hot crab bake with crab meat, chopped hard-boiled eggs, and pimento in a buttery white sauce, topped with breadcrumbs and slivered almonds. Individual baked crab casseroles for an elegant seafood starter.

Chocolate almond pound cake baked in a bundt pan with melted unsweetened chocolate, almond extract, and cornmeal for a dense crumb with nutty crunch.