Almond Flour

Rome’s Libyan Jews press flourless amaretti cookie dough into rounds before topping with almonds, but you could also pipe it into swirls and bake until crisp and chewy.

This joconde cake is nutty and rich but still light as a sponge cake should be.

Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.

This traditional South American honey-almond cookie gets a tropical twist with an easy-bake coconut dulce de leche filling.

Avocados add creamy, nutrient-dense richness, taking the place of butter in these baked sweets.

The combination of almond flour and self-rising flour gives this cake a tender, nutty crumb, while a drizzle of amaretto syrup keeps it irresistibly moist.

You’ll love this simple olive oil cake, infused with lemon, almond, and a hint of sherry. So moist, flavorful, and easy to make!

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.

Free of refined sugar, these muffins are sweetened naturally with dates, and get a protein boost from both chia seeds and almond flour.

To avoid the dreaded soggy pastry bottom, blind baking is a great technique to master. Baking the pastry case before any filling has been added allows it to crisp up, stopping any wet fillings seeping through.

These cake-like cookies are perfect with a cup of tea. Madeleine pans are available at cookware stores.

This bark recipe lands somewhere in between granola bars the snack and granola the cereal.

The combination of rice syrup and almond butter make these bars less sweet, with a toothsome, more substantial savory quality than most other versions.

Fresh and candied ginger team up to make an uplifting, zesty treat that can be prepared in any season. This quick yet impressive dessert lends itself to endless reincarnations, using various dried fruits and citrus zests, or even cocoa for chocolate lovers—see the recipes that follow for ideas!

This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.

The gluten-free crust for these vegetarian pizzas is made from cauliflower that's been ground into fine crumbs and mixed with almond flour and Parmesan cheese.

This delicious cake is different from other good chocolate pound cakes. It uses chocolate instead of the more usual cocoa, and the cake is baked in a bain-marie, or water bath.

Zucchini is a surprisingly chameleon-like vegetable—I find myself using it frozen in morning smoothies, pureed in desserts, and, now, grated in pizza crust! Zucchini pizza is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts.