1,115 almond flour recipes

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.

Crunchy Italian-style biscotti made with coarse yellow cornmeal, toasted almonds, anise liqueur, and aniseed. Twice-baked for that signature snap, built for dunking in espresso or Vin Santo.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Almond raspberry tassies are bite-size tarts with a cream cheese pastry shell, a hidden dot of raspberry jam, and a frangipane-style almond filling. Tea cookies that look fancy but mix in one bowl.

Butter cookie press poinsettias for Christmas with red flower shapes and hand-formed green leaves topped with silver dragees. A beautiful, festive holiday cookie with almond and vanilla flavor.

Almond krumkake: paper-thin Norwegian wafers pressed on a krumkake iron, rolled into delicate cones while warm, then filled with whipped cream or jam. The Scandinavian holiday cookie classic.

Mexican wedding cookies (polvorones): tender almond shortbread balls baked low and slow, then rolled twice in powdered sugar for that signature snowy coating. Melt-in-your-mouth holiday classics.

These biscuits are called bones to chew because they are hard and pale. They are traditionally baked on All Soul's Day in Italy.

Cocoa brownies with a secret weapon: three cloves of garlic melted right into the butter. Fudgy inside, springy on top, loaded with walnuts and topped with blanched almonds.

Almond paste macaroons studded with coconut and walnuts, piped into rosettes and crowned with candied cherries. Chewy, fragrant Italian-style cookies for the holiday tin.

Mandelbrot almond bread with layered cinnamon, twice-baked into crisp toasted slices. A traditional Jewish biscotti-style cookie that's dense, crunchy, and dairy-free.

Fresh apricots stuffed with almonds, soaked in rum, then dipped in cinnamon batter and deep-fried until golden for a show-stopping dessert.

Cherry pudding cake with a spoonable cinnamon batter studded with canned cherries and chopped nuts, served with a hot almond-cherry sauce poured over warm portions.

Moroccan chicken breasts stuffed with California dried figs, almonds, and honey, then simmered in a spiced tomato-wine sauce with allspice and sesame seeds. Served over rice for an exotic weeknight dinner.

Blond brownies with brown sugar and butter base topped with almonds and chocolate chips: butterscotch-flavored bars baked until golden, named for the A-B-C toppings.

Spiced refrigerator cookies with sour cream, sliced almonds, cloves, and nutmeg. Make-ahead dough keeps for 2 weeks refrigerated or freezes for months.