157 almond extract recipes

Kwarezimal, traditional Maltese almond cakes with cinnamon, citrus zest, and orange extract. Baked in logs and sliced into crisp biscotti-style cookies.

No-bake peach pie with a raw almond-date crust, fresh sliced peaches tossed in maple syrup and almond extract, topped with shredded coconut. Naturally sweetened and gluten-free.

Four-ingredient almond macaroons: ground almonds, sugar, almond extract, and egg whites piped from a pastry bag and baked to chewy-crisp perfection. Naturally gluten-free.

Fruit and nut breakfast bars packed with rolled oats, golden raisins, and chopped almonds, sweetened with brown sugar. Make-ahead, freezer-friendly bars for grab-and-go mornings, no boxed granola required.

Tender almond crescent cookies with oats and vanilla, showered in powdered sugar. This recipe makes four dozen, so there's plenty for the cookie exchange.

A luxurious almond cake made with real almond paste, sour cream, and a full cup of butter for an ultra-moist, tender crumb. Golden on top, dusted with powdered sugar, and worth every indulgent bite.

Tender cocoa cut-out cookies made with cream cheese and almond extract, drizzled with a homemade cocoa glaze and topped with almonds. Dough chills overnight for clean, easy cutting. Makes 4 dozen.

Crunchy twice-baked biscotti packed with roasted almonds and hazelnuts, scented with vanilla, anise, and almond extract. A big-batch Italian cookie that keeps for weeks and begs to be dunked.

Peach pie with almond crumble topping layers fresh blanched-peeled peaches with almond extract under a buttery sliced-almond streusel. Two-temperature bake locks in juice and crisps the crumble.

A gluten-free steamed bread made with amaranth flour, brown rice flour, oats, dried apricots, and ground almonds, sweetened with molasses. Dense, moist, and naturally wheat-free.

Buttery shortbread-style biscotti loaded with whole macadamia nuts, flavored with vanilla and almond extract. Twice-baked to a golden, crisp snap.

Chocolate coconut crunch cookies loaded with chocolate chips, shredded coconut, and chopped roasted almonds. Slow-baked at low heat for a crispy, chewy cookie with toasted edges.

Tender baked pears filled with a sweet almond-brown sugar mixture, poached in white grape juice for a delicate fruit dessert that's naturally refined.

Melt-away butter cookies with vanilla and almond extract, pressed with a cookie gun and optionally dipped in chocolate with chopped pecans. Yields 7 dozen.

Italian rainbow cookies (seven layer cookies): three almond paste sponge layers tinted red, green, and yellow, stacked with raspberry jam, and coated in chocolate. A classic holiday bakery tradition.

Fruit nut breakfast bars with rolled oats, chopped almonds, and golden raisins bound with brown sugar and a hit of almond extract. Make-ahead bars that beat any granola bar in the cereal aisle.