1,150 almond butter recipes

Amaretto cheesecake cookies with a brown sugar shortbread crust, cream cheese filling spiked with amaretto, and an almond crumble topping. Cut into squares.

Hand-shaped vanilla almond cookies baked low and slow for a tender, shortbread-like crumb. Simple butter cookie dough with finely chopped almonds throughout.

Lehigh County oatmeal cookies with almond extract, rolled oats, and melted butter. A thin, crispy Pennsylvania Dutch heritage cookie that bakes in just 5 minutes.

Biryani layered with saffron rice, spiced meat, butter-toasted almonds, cashews, and raisins, then baked with chicken stock until every grain is fragrant and tender.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

Buttery shortbread-style nut cookies with almond extract and chopped nuts, shaped by hand into rustic finger rolls. Tender, crumbly, and lightly sweet.

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

Anise almond biscotti baked twice for that signature crunch. Shaped into horseshoes, sliced, and dried low and slow. Keeps for weeks in a jar. Built for dunking.

Suji halva is a warm Indian semolina dessert toasted in ghee until golden, then soaked in cardamom-scented sugar syrup. Topped with sliced almonds and plump raisins, it's ready in just 20 minutes.

Buttery Mexican conchas shaped into spiral coils, glazed with warm honey, and topped with crunchy almonds. Homemade pan dulce that fills your kitchen with sweetness.

Flourless-style chocolate almond cake made with toasted ground almonds, melted dark chocolate, and just a quarter cup of flour. Light, fudgy, and lifted by whipped egg whites for a fallen souffle texture.

Giant almond Florentines bake whole 8-inch caramel-almond rounds in foil pie pans, then finish with a chocolate-coated bottom. Crisp, lacy, and dramatic. The classic European cookie scaled up to plate-size.

Biscotti di anise are traditional Italian twice-baked almond cookies with anise seeds and anisette liqueur. Crunchy, fragrant, and made for dunking in espresso or Vin Santo.

Currant wheels are buttery pastry spirals filled with currants, sultanas, and chopped almonds, then topped with a simple sugar glaze while still hot. A European bakery classic in under an hour.

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.

There are many versions of this one. The following has been a favorite for years. To be truly German, it should be served warm with whipped cream on top.