595 almond cookie recipes

Cherry cake mix cookies dipped in semi-sweet chocolate and sprinkled with toasted almonds. A clever shortcut treat that looks bakery-fancy with under 10 minutes of hands-on work.

Cindy Schweitzer of Muskego offered this cherry twist on melt-in-your-mouth finger cookies.

Classic Italian anise biscotti with toasted almonds and anise seeds infused in Sambuca or Pernod. Twice-baked until crisp and dry, built for dunking into espresso or Vin Santo.

Dried fruits taste sweeter than candy and also provide fiber and potassium.

These buttery and sweet cookies are so addictive, great treat in any occasion.

Rice Krispies treats elevated with nougat candy bars, marshmallows, toasted almonds, and butter. No-bake squares with chewy-crispy texture.

Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers.

Greek sesame turnovers filled with ground walnuts, almonds, and sesame seeds in an olive oil pastry. Finished with orange flower water and powdered sugar for a fragrant, flaky bite.

Almond macaroons made from a single egg white meringue folded with sliced almonds and old-fashioned oats. Light, crispy, naturally gluten-free, and just 7 ingredients.

Crunchy Italian cantucci biscotti loaded with toasted hazelnuts, Frangelico liqueur, and almond extract. Twice-baked for that signature snap, ready for dunking in espresso.

The cream cheese gives these cookies a smooth texture, while the fruits sparkle and sweeten the flavor.

Crunchy Italian biscotti loaded with hazelnuts, lemon zest, sambuca, and rum. Twice-baked for that signature snap, these tozzetti are built for dunking in espresso or a glass of vin santo.

Homemade oatmeal citrus face scrub with dried lemon and orange peels, oats, and blanched almonds ground into a fine exfoliating powder. All-natural, 3 ingredients, stores for months.

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.

White chocolate nut cookies with hand-chopped white chocolate chunks and mixed nuts in a brown sugar dough. A big-batch drop cookie with crisp edges and a chewy, buttery center.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.