90 almond milk recipes

Pear and apricot tart layers fanned pears and apricot halves over almond paste filling in a buttery almond pastry, then glazes with apple jelly. A bakery-worthy fruit tart for special occasions.

Cinnamon oatmeal topped with chopped apple, dates, sliced almonds, and brown sugar served with skim milk. A wholesome, low-calorie breakfast bowl.

Peach oat cobbler: juicy ripe peaches under a rustic raisin-oat biscuit topping. Lower-fat dessert with bright almond extract and a cobblestone crust.

German yeast cake with rows of sliced apples topped with buttery streusel and slivered almonds for a not-too-sweet coffee cake perfect for brunch or afternoon tea.

Whole wheat bread machine loaf loaded with All-Bran, dates, raisins, pecans, almonds, and almond extract. A high-fiber, mildly sweet morning bread that bakes hands-off in one cycle.

No-bake chocolate pudding pie layered with stewed California figs, a hint of coffee and cinnamon, toasted almonds, and vanilla whipped cream. A showstopper dessert that comes together without turning on the oven.

Traditional poppy seed kolache with a buttery almond dough and homemade filling of poppy seeds, honey, dates, and nuts. A Czech-style pastry that makes 60 pieces.

For your next dinner party, bring this decadent cake that's made with almonds and passionfruit.

Figs in Cabernet Sauvignon with Almond Ice Cream recipe

Three-layer chocolate almond cake with cocoa buttermilk layers, almond cream filling, and rich chocolate frosting. A showstopper from-scratch layer cake.

Double anise almond biscotti with anise extract, ground star anise, and slivered almonds in a twice-baked Italian cookie. Crisp enough to dunk in espresso or vin santo.

Two-layer brownies with fudgy chocolate base topped with cream cheese-almond swirl studded with mini chocolate chips: baked together, chilled until firm, sliced into rich squares.

This Swiss monastery tart has a cocoa-almond-cinnamon shortcrust filled with raspberry jam and topped with a golden lattice. A rustic European bake with roots in St. Gallen's monastic kitchens.

Norwegian nut bread baked in cans with almonds, filberts, sunflower seeds, raisins, and orange zest. A dense, hearty Scandinavian quick bread with whole wheat and buttermilk.

Aunt Catherine's Italian Cookies: a heirloom cookie with almond extract, cinnamon, and chopped nuts, finished in pastel-colored powdered sugar icing. Stores for months in tins.

Taillaule is a rich Swiss celebration bread from Neuchâtel, studded with raisins and lemon zest, brushed with apricot glaze, and finished with water icing and toasted almonds.