724 nut recipes

Streusel pound cake baked in a slow cooker with a brown sugar, cinnamon, and nut streusel layered through the center and on top. An easy crockpot cake with a coffee cake twist.

Gluten-free almond cookies made from just three ingredients: almond paste, sugar and egg whites. Naturally flourless, chewy and intensely almond, shaped into balls or crescents and rolled in pine nuts. Classic Italian pignoli-style cookies.

Carob-orange cookies made with rice flour, barley flour, carob powder, ground nuts, and honey. Egg-free and dairy-free with a natural sweetness and subtle citrus flavor.

Hawaiian bon bons made with melted white chocolate, macadamia nuts, flaked coconut, and orange zest, spooned into paper cups and chilled. The 4-ingredient candy that tastes like a tropical vacation.

Classic Indian mango lassi: ripe mango pulp blended with yogurt, milk, and sugar, served chilled over crushed ice with ground pistachios on top. The original tropical smoothie.

Pistachio kulfi pops made the traditional Indian way: whole milk slowly reduced to a concentrated, caramelized base, then frozen with chopped pistachios. No ice cream maker required.

No-bake chocolate cookies with colorful marshmallows that look like stained glass windows when sliced. Rolled in chopped nuts and chilled until firm. Kids go wild for these.

Cape Cod cranberry pie with a self-forming buttery crust that bakes right over tart cranberries and chopped nuts. No pie crust rolling needed. Just mix, pour, and bake.

Retro cola Jell-O mold with cream cheese and dark cherries. This fizzy, creamy gelatin dessert comes together in 5 minutes and sets into a wobbly showstopper your potluck crowd will fight over.

Bright colors make salads more appealing and give you a different taste you can't get enough of!

Cherry-pistachio biscotti studded with tart dried cherries and bright green pistachios, brightened with lime zest and twice-baked to that classic dunkable crunch. Holiday cookie tin material.

Pressure cooker buttermilk bread steams a tangy quickbread batter into a moist tender loaf. No oven needed for this old-fashioned steamed bread.

Wok-braised vegetables with cauliflower, broccoli, green beans, and zucchini finished with cashews. A simple stir-fry technique that keeps every vegetable crisp-tender.

Hedgehog cookies rolled in coconut with dates, nuts, and brown sugar. These no-flour, five-ingredient baked treats toast golden and crunchy with a chewy, caramel center.

Classic prune and raisin hamentachen filling with chopped nuts and whole orange (rind included) for citrus brightness. Traditional Purim cookie filling pulsed in the food processor.

Homemade poppyseed filling for hamantaschen made from a full pound of ground poppy seeds, honey, sugar, and egg. Traditional Jewish Purim pastry filling from scratch.