almond recipes

These soft, chewy cookies are studded with little morsels of chocolatey heaven. They are also completely gluten-free and grain-free thanks to the almond flour.

Almond Flour Chocolate Chip Cookies

almond flour (see Cook's Note)

baking soda

salt

(8 tablespoons) unsalted butter,

brown sugar

eggs

vanilla extract

chocolate chips

Flaky sea salt,

Food Network Kitchen’s Almond Flour Chocolate Chip Cookies, as seen on Food Network.

Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.

Whisk the almond flour, baking soda and salt together in a large bowl. Beat the butter and brown sugar in another bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition to incorporate, then beat in the vanilla. Reduce the speed to low, add the flour mixture and beat until just incorporated. Fold in the chocolate chips.  

Scoop 12 heaping tablespoons of dough onto each prepared baking sheet, spacing them 2 inches apart. Roll each into a ball with slightly wet hands, then sprinkle the top of each ball with some sea salt. Bake until the cookies are golden but still soft in the center, 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.  

Trying to get away from flour based baking, this is the first recipe I tried. Other than almond flour being a little grainy, the cookies came out very tasty. 

Strawberry Almond Pound Cake

sugar

unsalted

sour cream

almond extract

all-purpose flour

strawberries, hulled, half sliced and half cut in half

salted butter,

almonds

confectioners' sugar

lemon juice

For the cake: Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.

For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.

Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.

For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.

Chocolate Chip Crumb Cake

cake flour

ground cinnamon (I prefer Saigon cinnamon)

unsalted butter, melted

(1 1/2 sticks) unsalted butter, softened

almond paste,

eggs,

egg yolks,

vanilla bean paste vanilla

full-fat buttermilk

mini chocolate chips

For the crumbs: Put the flour, brown sugar, granulated sugar, cinnamon and salt in a mixing bowl and mix by hand. Pour in the butter and squeeze the crumbs tightly together, forming large or jumbo crumbs. Put the bowl in the refrigerator until the mixture is cold, 1 hour or overnight. (The crumbs can also be frozen for several weeks if wrapped airtight; defrost them for 15 to 20 minutes at room temperature before assembling the cake.) 

For the cake: Heat the oven to 350 degrees F. Butter a 9x13-inch baking dish. 

Sift the flour, sugar, baking soda and salt together into the bowl of a stand mixer fitted with the paddle attachment. On low speed, mix in the butter 1 tablespoon at a time. Mix in the almond paste. Add the eggs and yolks one at a time. Mix in the vanilla bean paste. Add the buttermilk, then cream the batter on medium-high speed until very light and fluffy, 2 to 3 minutes. Fold in the chocolate chips by hand. 

Scrape the batter into the buttered baking dish. Smooth the top, tap the dish on the countertop and top evenly with the crumbs. Bake 20 minutes, then rotate the cake and bake until a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes longer. (After the first 20 minutes, I cover the pan with foil to keep the crumbs from getting too dark.) 

Remove the baking dish from the oven and set it on a cooling rack for 20 minutes. Eating this cake warm from the oven is one of the best memories I have. The smell of cinnamon and sugar drives me crazy. Eat it for breakfast, warmed up for a snack, or serve it with warm caramel sauce and ice cream for dessert. 

The cake will keep for 2 to 3 days if stored in an airtight container at room temperature.

Rainbow Cookies

unsalted butter,

all-purpose flour,

almond paste

Red and green food coloring (gel preferred)

apricot jam

Cooking spray

bittersweet chocolate, chopped

Food Stylist:   Amy Stevenson
 Hair and Makeup: Lisa Makowski


You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.

Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.

Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.

Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.

In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.

Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.

Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops. Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks.

Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.

Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Spread the remaining jam on top of the plain layer. Unmold the red cake layer and slide it onto the plain layer.

Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.

Unmold the cake: Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Remove the parchment from the top of the green layer.

Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.

Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake. Dip an offset spatula in the hot water and smooth the top and sides. Let set slightly. Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky.

Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week.

If the lines in the chocolate don't hold their shape, let the chocolate set a little longer and try again.

I make these every year! Made 3 batches today in fact.

Fantastic recipe,  I also use raspberry jam one one layer. 

They were A TON of work, but they came out great! They are going to be my special desert I make maybe once per year. 

I usually make these for Christmas. My grandchildren love them so much that I now make them for any occasion throughout the year. It’s the best recipe for these cookies. 

Neapolitan Holiday Cookies

(2 sticks) unsalted butter, softened

red food coloring

green food coloring

raspberry jam

apricot preserves

Valerie Bertinelli's Neapolitan cookie dessert as seen on Food Network’s Valerie’s Home Cooking, Season 1

Preheat the oven to 350 degrees F. Coat 3 quarter-sheet pans (or three 13-by-9-by-2-inch jelly roll pans) with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray as well.

Place the almond paste in the bowl of a stand mixer. Break it up into small pieces with a fork. Fit the mixer with the paddle attachment and add the butter and sugar to the bowl. Beat the mixture on high speed until light and fluffy, about 7 minutes. Reduce the speed to medium, add the egg yolks, and beat until incorporated. Turn the mixer off and stir in the flour with a wooden spoon until well combined. Transfer the mixture to a medium bowl.

Clean the mixer bowl thoroughly and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter until thoroughly blended.

Transfer 1 1/2 cups of the batter to a medium bowl, then transfer another 1 1/2 cups of the batter to a second medium bowl. Add the red food coloring to one of the bowls and stir until the batter is tinted throughout. Add the green food coloring to the second bowl and stir until the batter is tinted throughout. Scrape each of the three batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake, rotating and switching the positions of the pans halfway through, until the edges are golden, 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely.

To assemble, place the green layer on a large cutting board or a large inverted baking sheet lined with wax paper. Spread the raspberry jam evenly over the top. Place the yellow layer on top and spread with the apricot preserves. If there are large chunks of apricots, remove and chop them up to make them more spreadable. Top with the red layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. Refrigerate overnight.

Place the chocolate chips in a microwaveable bowl and melt in the microwave on low power about 2 minutes. Spread the chocolate on top of the cooled cake and let dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake crosswise into twelve 1-inch-wide strips, then cut lengthwise into 1 1/4-inch strips. The cookies will keep, covered, up to 1 week.

Delicious!! My family thought they were from the Italian bakery. Everyone thoroughly enjoyed them. Definitely a make again!

I made these twice last year and they came out amazing. It was a bit tricky to spread out the layer perfectly but it is well worth it. I’ve always hated these cookies but my fiancée loves them so I originally made them for him. I finally realized that it was the almond paste taste I hated. I used the solo brand based on other reviews and I can honesty say these are one of my favorite cookies now. 

Love these cookies! I have been making them every year for almost 15 years. I switch the colors up for different holidays, and have even turned it into a birthday cake. I get so many cookies!! And they are always devoured quickly :) 

They taste amazing but there is no way that you get 7 doz cookies 3-4 dozen tops.  

<div>I've been making these every Christmas for the past 5 years and they are fantastic. My husband, parents, and several friends ask if I'm making them every year to be sure. The only thing I disagree with is how they're cut. I found a serrated knife ruined the look of the cookie. If you want a crisp clean edge, get a very sharp chef's knife and press down, wipe clean, and keep going. Gives you a perfect slice that doesn't leave a crumby cookie behind. <br /></div><div><br /></div><div>And yes, the batter will be tough to spread and the layers are very thin. I like to weigh the dough instead of measuring out the 1.5 cups just to be sure I have the same amount of each layer. But TRUST ME these cookies are well worth it!<br /></div>

I have been making these since the early 80's<br />I took some coooking- baking classes. This is the same recipe. I can no longer have gluten. so I used almond flour. Wow!! what a game changer. 

These are now my holiday tradition. They are so good!

Huge hit!  They are little slices of heaven.

https://www.foodnetwork.com/videos/valeries-neapolitan-cookies-0248620

Valerie creates a three-color, layered cookie with a major wow factor.

Valerie's Neapolitan Cookies

Crunchy toasted almonds and rich dark chocolate come together to make one terrific sweet treat that is easy to make and even easier to enjoy.

Dark Chocolate Toasted Almond Bark Recipe

butter or coconut oil

semi-sweet/dark chocolate

Line baking sheet with silicone baking mat or...

Line baking sheet with silicone baking mat or wax paper. Or line baking sheet with baking parchment, lightly coat cooking spray.

Warm a large skillet over medium heat. Add...

Warm a large skillet over medium heat. Add butter and melt. Once butter has melted, add sliced almonds and salt.

Toss to coat. Stir occasionally to avoid burning,...

Toss to coat. Stir occasionally to avoid burning, toast nuts until fragrant and golden. About 5-7 minutes. Let cool slightly.

Melt chocolate according to package instructions. Stir in...

Melt chocolate according to package instructions. Stir in toasted almonds to incorporate.Spread mixture in a thin layer in lined baking sheet. Place in a cool spot to allow to firm up. Once chocolate has solidified, break into pieces.

Store chocolate bark up to 2 weeks in...

Store chocolate bark up to 2 weeks in an air-tight container in a cool place.

We are making frangipane. It sounds super fancy, but it’s code for a tasty tart filling times ten. It is most classically made with almonds, but is also tasty when you sub in the same amount of hazelnuts or pecans. The tart is usually either strawberry or raspberry with some sweet apricot jam to coat the fruit, but you can get creative with what you have on hand. Nuts with buttery puff pastry topped with tart fruit with a dash of jam? It takes me straight to the streets of Paris...

Fruity Almond Puff Pastry Tart

puff pastry (approximately 9.75 by 10 inches)

sugar,

(6 tablespoons) unsalted butter, melted

cinnamon

egg,

raspberries

Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.

Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.

While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.

Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.

In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.

Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a “glue” for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).

https://www.foodnetwork.com/videos/fruity-almond-puff-pastry-tart-11411321

Alex takes the struggle out of French desserts with store-bought pastry.

Cut these tasty almond biscuits into stars for a festive touch this Christmas.

Almond shortbread

(2 cups) plain flour

(1/4 cup) icing sugar

(1/2 cup) ground almonds

chilled unsalted butter,

vanilla essence

Icing sugar, to decorate

This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!

French Macarons

almond flour

egg whites,

cream of tartar

gel food coloring (see options below)

vanilla, almond or mint extract

Assorted fillings (see options below)

How to Make Macarons | French Macaron

Preheat the oven to 320 degrees F. Line 3 baking sheets with silicone mats or parchment. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.

Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; save for another use.

Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.

Transfer the beaten egg whites to the bowl with the almond flour mixture. Fold in the egg whites by drawing a rubber spatula halfway through the mixture and folding until incorporated, giving the bowl a quarter turn with each fold.

Add the desired food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.

Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.

Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).

Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," 12 to 14 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).

Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).

Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.

Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.

Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.

Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.

Love this recipe - have made them several times.  I realized you need to add your food coloring and flavoring in the egg white mixture before folding into almond flour.  My macarons were flat when I added after folding in the flour.  Its very important to tap the cookie sheets several times to get bubbles out and my cookies were not cooked thoroughly and stuck to the mat when I used double cookie sheets. One cookie sheet with mat got nice color on the bottom and they had the perfect crunch/gooey taste. 

Very good. Followed the recipe and they worked well. The cook time is too long. Better at about 15 minuted in a convection oven. 

Great recipe, easy to follow. Made sure to really whip my eggs and fold my batter. I don’t have a convection oven so I did 325 for 6 mins, spun my tray then baked another 6. They were perfect! 

I’ve made them 2x and both times were perfect. I’ve made strawberry with strawberry butter cream and red velvet with cream cheese buttercream. I baked them about 12-13 minutes. 

This recipe is complicated but not difficult. I did not have trouble with the 20 minute baking time as I used a convection oven. You definitely need less time in a regular oven. 

Omg These are amazing I fully recommend this use blackberrys or raspberry for the filling sooooo good try these plz

https://www.foodnetwork.com/videos/french-macarons-11531006

Master this delicate cookie with patience, practice and Chef Ben's tips.

Crispy Asian Brussels Sprouts Salad

Brussels sprouts

olive oil

salt and black pepper

rice wine vinegar

Dijon mustard

orange

scallions, thinly sliced

wonton

Jeff Mauro makes Crispy Asian Brussels Sprout Salad, as seen on Food Network's The Kitchen 

In a large bowl, toss the sprouts with 2 tablespoons of the olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast, stirring halfway through, until the sprouts are beginning to brown and crisp around the edges about 20 minutes. Allow to cool slightly.

Meanwhile, in a large bowl, whisk together the rice wine vinegar, mustard, orange juice and zest and half the scallions. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Add salt and pepper to taste.

Add the sprouts and almonds to the dressing and gently toss to combine. Taste and adjust the seasoning. Pile high on a serving platter and top with the wonton strips and remaining scallions.

An interesting way to eat brussel sprouts.

Used orange juice (from a carton) instead, cuz someone (my 20 year old) ate MY fresh orange!!! It still turned out good, but a little strong it flavor, and that's minus the zest. What I really liked though, was the almonds and won tons - they really made the dish for me and my fam.<br />

This was so good! We were suppose to have this for two dinners but finished it up the first night. I will be making it all holiday season. 

We love Brussels sprouts<div><br /></div>

I am a HUGE Brussel Sprout fan and I thought this was just barely okay. The orange flavor is way too strong. If I ever try it again, I'll definitely substitute it for lemon juice and lemon zest. Very disappointed!

Easy and made with ingredients you can actually pronounce, this keto-friendly bread is perfect for all of your bread needs, and has only a few carbs per slice.

Keto Bread

baking powder

How to Make Low-Carb Bread | Keto Bread

Preheat the oven to 350 degrees F and butter a 9-by-5-inch loaf pan. Line the pan with a piece of parchment paper long enough to have a 2-inch overhang on 2 sides (this will help you lift the bread out of the pan).

Whisk the almond flour, baking powder and salt together in a large bowl. Whisk in the egg yolks and butter. 

Beat the egg whites in another large bowl with an electric mixer on medium-high speed until they hold soft peaks. Stir about a third of the whipped egg whites into the almond flour mixture. Then gently fold in the remaining egg whites, being careful not to overmix (it's okay if there are some egg white streaks in the batter). 

Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the pan on a rack. Use the parchment to help lift the bread out. Slice for sandwiches or toast or eat with a slather of butter. Wrap and store at room temperature for up to 5 days. 

My favorite Keto bread! I like it toasted and with either butter or cream cheese.

Very easy to make. We slice it up and keep in fridge until ready to use.

Really good and easy to make. Just make sure you know how to fold in the egg whites because getting this right makes this bread turn out perfectly. 

Excellent to have something like this while we are in Keto

Almond cookies like these are thought to resemble coins, making them particularly popular as a symbol of good fortune during the Chinese New Year. Traditional recipes are made with lard and flavored with almond extract. We used butter and almond flour in these to boost the nutty flavor and create a crumbly texture similar to pecan sandies. Enjoy them year-round, particularly with a cup of tea or coffee.

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