595 almond cookie recipes

Brigette's almond crescent cookies bring together buttery shortbread, rolled oats, and finely chopped almonds, finished with a dusting of powdered sugar. A classic passed-down holiday bake.

Almond crescent cookies with rolled oats and finely chopped almonds, dusted with powdered sugar while still warm. A heartier, oat-packed twist on classic holiday shortbread crescents.

Linzertorte fingers with a buttery ground almond pastry layered with raspberry jam and topped with sliced almonds. An Austrian-inspired bar cookie for elegant holiday baking.

Pineapple raisin jumble cookies with crushed pineapple, toasted almonds, orange zest, and raisins. A fruity, egg-free drop cookie with tropical flair.

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

Thin, lacy Italian Florentine cookies loaded with nuts and candied orange peel in a caramelized cream base. Shatteringly crisp with just 6 ingredients. Drizzle with melted chocolate for the classic finish.

Slice-and-bake refrigerator nut cookies with a buttery, crisp snap. Make ahead dough rolls keep in the fridge for fresh-baked cookies anytime. Three built-in variations included.

Greek almond pipes (Flogheres): crisp phyllo rolls stuffed with cinnamon-scented almonds and orange, soaked in hot honey syrup. A traditional Greek holiday pastry.

Buttery almond slice-and-bake cookies dipped halfway in melted chocolate and finished with sprinkles. A 5-dozen batch of elegant yet easy cookies that look bakery-bought.

Crunchy almond cookies shaped like eerie little fingers, these Dead Men's Legs are a spooky Halloween treat that stores for up to two months.

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

Apricot squares with a buttery shortbread base and a chewy brown sugar layer studded with simmered apricots and chopped almonds. Dusted with powdered sugar for a classic finish.

Melt-in-your-mouth semolina butter cookies made with ghee, powdered sugar, and orange zest, topped with a whole blanched almond. Baked low and slow for a sandy, crumbly texture.

Raspberry meringue bars layer a buttery shortbread crust, raspberry pie filling, and a crisp coconut-almond meringue top. Cuts into 48 elegant bars for a crowd. Cookie-tin-worthy holiday classic.

No-bake chocolate nutty bites with cornflakes, hazelnuts, and raisins in a buttery cocoa mixture. Just six ingredients, ready after an hour in the fridge. Great for kids and holiday treat trays.

Almond crescent cookies packed with ground almonds and almond extract, then rolled in powdered sugar while warm. A classic German holiday cookie with a sandy, melt-in-your-mouth texture.