Almond recipe collection

Elegant apple dessert bars with flaky pastry base, apricot jam layer, and Brazil nut-raisin topping served warm with whipped cream for special occasions.

Healthier Thanksgiving stuffing with brown rice, apples, raisins, and toasted almonds for a low-fat side dish that works inside poultry or as casserole.

German-style apple cream cheese tart with a buttery pressed crust, raspberry jam layer, and cinnamon-spiced apples topped with sliced almonds. Baked in a springform for easy serving.

A rich and decadent cake made with delicious granny smith apples and sliced almonds.

Dessert pizza on bread dough crust with cream cheese layer, cinnamon apples, and almond streusel topping. Fun twist on apple pie. Serve warm with ice cream or whipped cream.

Impressive braided bread loaves filled with cinnamon apples and topped with streusel and almonds. Made with thawed frozen dough for easy preparation. The ladder shape shows off the pretty filling.

Sophisticated British cake layered with armagnac-soaked prunes, diced apples, and almond streusel topping. Prunes soak overnight for deep flavor. Dust with icing sugar before serving.

Elegant deep-dish apple pie with homemade almond crust and a dramatic cider pour through the top crust for extra moisture and flavor in every spiced bite.

White chocolate bark studded with toasted almonds and colorful apricot jelly beans for a quick, no-bake candy that's ready in 30 minutes.

Savory rice pilaf with toasted almonds, diced dried apricots, and a hint of ginger for a side dish that pairs beautifully with roasted meats.

White chocolate brownies studded with dried apricots, sliced almonds, and coconut flakes for a blonde bar with fruity-nutty appeal.

Apricot orange almond jam slow-simmers dried apricots with orange zest, cinnamon, lemon, and split almonds, then boils to a glossy preserve. A British-style jam for toast and scones.

It is so simple and delicious! I followed the recipe exactly and it came out perfect!

Austrian Gugelhupf is a buttery yeasted bundt cake studded with raisins, currants, and orange zest, crowned with blanched almonds and a snowy dusting of powdered sugar. A Viennese coffee house classic.

Authentic biscotti di Prato (cantucci): the traditional Tuscan twice-baked almond cookies, made with no butter for a hard, crunchy bite built for dunking in coffee or vin santo.

Fresh autumn fruits draped in a billowy sherry sabayon sauce with whipped cream and orange zest. Cantaloupe, figs, and grapes under a cloud of custard, finished with toasted almonds. Effortlessly elegant.