Recipe Roundup

101 of Our Best Almond Recipes for Breakfast, Dinner, and Dessert

They make great cakes. They make tasty bar snacks. They make perfect sense.
Wholegrain waffles on a blue plate. On a separate plate is a wholegrain waffle topped with strawberries sliced almonds...
Photo by Chelsea Kyle, Food Styling by Ali Nardi
  • Broiled cod with fennel and orange on a dark blue plate with a fork.
    Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    1/101

    Broiled Cod With Fennel and Orange

    A zesty mayonnaise spread is the secret to super-tender, flavorful fish, and holds the almond crust in place. Add white beans, broccolini, fennel, and slices of orange for a sheet-pan dinner that cooks under the broiler in just 6 minutes.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    2/101

    Green Beans Amandine

    This French classic is a favorite holiday side. Toasting the almonds in butter adds a nutty richness to the dish that’s perfectly balanced out by a squeeze of lemon juice added at the end

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    3/101

    Saffron Quinoa with Dried Cherries and Almonds

    Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color. If you have coconut oil on hand, the naturally sweet flavor pairs nicely with the cherries and almonds.

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  • Photo by Chelsea Kyle, Prop Styling by Jerri Joy, Food Styling by Anna Hampton
    4/101

    Carrot Tart With Ricotta and Almond Filling

    Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer.

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  • Photo by Chelsea Kyle
    5/101

    Almond-Apricot Food Processor Cake

    This wonderfully moist cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, infusing their summery flavor throughout.

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  • Photo by Chelsea Kyle, Food Styling by Anna Billingskog
    6/101

    Kale and Brussels Sprout Salad

    A bright alternative to heavy, buffet-worthy sides, this salad features Tuscan kale and crunchy oil-toasted almonds.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
    9/101

    Italian Easter Bread

    This Italian sweet yeast bread must be prepped in stages, so you'll want to start it the day before you plan to serve. If you can't find the traditional dove-shaped paper mold, you can bake it in a springform pan.

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  • Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen
    10/101

    Parsnip-Wrapped Devils on Horseback

    This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    13/101

    One-Pot Curried Cauliflower with Couscous and Chickpeas

    A warming stew of quick-cooking lentils, pearled couscous, and canned chickpeas topped with tangy lime yogurt, crunchy sliced almonds, and fresh herbs.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Michelle Gatton
    14/101

    White Chocolate Fruitcake Bars

    These cookie bars are studded with the best parts of traditional fruitcake (orange zest, dried fruit, and nuts) and spiced up with lots of fresh ginger.

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  • Photo by Chris Court
    17/101

    Almond Syrup Cake

    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.

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  • Photo by Evi Abeler
    18/101

    Gluten-Free Eggplant Parm

    For this gluten-free version of eggplant Parm, rounds of eggplant are sliced and breaded in a mixture of ground almonds and Parmesan cheese, then baked before being layered with cheese and sauce.

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  • Photo by Michael Graydon & Nikole Herriott
    27/101

    Pasta with Roasted Romanesco and Capers

    Seek out romanesco (a bright green, conical cousin to cauliflower that’s in season right now) for this nutty, savory pasta dinner. Can’t find it? Broccoli or cauliflower will work well too.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    28/101

    Sunshine Cake

    Even in its simplicity, there's something about this buttery almond cake that just feels special. Baking it in a pie dish allows for you to serve it straight out of the vessel, whether for breakfast or a mid-afternoon snack, accompanied by nothing but a steaming cup of coffee or tea.

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  • Photo by Chelsea Kyle, Styling by Ali Nardi
    29/101

    Grilled Heirloom Tomato and Mozzarella Sandwiches with Green Heirloom Tomato Gazpacho

    It's hard to improve on grilled cheese with tomato soup—but that's exactly what the folks at Noca are doing. The restaurant layers red heirloom tomatoes and smoked mozzarella on the sandwich. It transforms the soup with green heirlooms—and serves it cold. The mix of flavors, textures, and colors takes this classic to a new level.

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  • Photo by Alice Gao
    30/101

    Coconut-Chocolate Icebox Cake with Toasted Almonds

    Chocolate wafer cookies and coconut whipped cream layer up into this impeccable no-bake dessert. Frost the outside of the cake with more whipped cream if you like, or leave it “naked” with the layers visible for all to see.

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  • Photo by Eva Kolenko
    31/101

    Almond, Kale, and Banana Smoothie

    A great day starts with a great breakfast. And it doesn't get much better for you than this. Sweetened with dates and banana, this wholesome smoothie is how you're going to take on the world.

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  • Nicole Franzen
    32/101

    Almond-Crusted Trout with White Grits and Swiss Chard

    You so often see almonds in raw trail mixes or desserts, but what about the savory love? After being finely ground in a food processor, the nuts make a great crust for crispy fish like this trout.

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  • Photo by Peden & Munk
    37/101

    Lavender Marcona Almonds

    Need a quick snack for a party? These sweet and floral marcona almonds can be your hero. After toasting the nuts in the oven, toss them with ground lavender and sugar for a cocktail bite that's a little salty, a little sweet, and impossible to stop eating.

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  • Michael Graydon & Nikole Herriott
    38/101

    Brussels Sprout Leaves with Chorizo and Toasted Almonds

    If you like bacon and Brussels sprouts, you're really going to go crazy for the Spanish-inspired salad. Spicy chorizo takes the place of bacon, and toasted almonds provide the crunch that sets this side over the top.

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  • Photo by Alex Lau, Food Styling by Susie Theodorou
    39/101

    Strawberry-Granola Crisp

    The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    40/101

    Bite-Size Stollen (Stollenkonfekt)

    Bite-size chunks of spiced, tender Quark dough studded with almonds and raisins and thickly cloaked in vanilla-scented confectioners’ sugar.

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  • Courtesy of Katrina Scott & Karena Dawn
    41/101

    Avocado Peanut Butter Brownies

    Avocados add creamy, nutrient-dense richness, taking the place of butter in these baked sweets while almond meal stands in for the flour.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    42/101

    Hazelnut Granola and Chia Pudding Bowls

    This honey-sweetened granola and rooibos-tea chia pudding are both worth making and enjoying on their own, but together with yogurt and a swirl of jam they become a breakfast you’ll want to eat on repeat.

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  • Photo by Alex Lau
    43/101

    Charred Asparagus With Citrus Bagna Cauda

    The one–two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    44/101

    Lemon-Pepper Salami Bites

    Bright citrus and fresh-ground pepper put a festive spin on two party staples: cured meat and Marcona almonds.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    45/101

    Glazed and Flaky Apple Tart

    Halved apples (that's right, no slicing or dicing) are roasted with brandy and maple syrup, then arranged on a pastry base with almond streusel to add crunch and absorb any rogue juices.

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  • Photo by Alex Lau, Food Styling by Susie Theodorou
    46/101

    Cucumbers With Ajo Blanco Sauce

    Think of this as an all-purpose garlic sauce—rich from almonds, tart with sherry vinegar. Once you get the hang of making it, put it on, in, and underneath every simply prepared vegetable you can get your hands on.

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  • Photo by Alex Lau
    47/101

    BA's Best Chocolate Macaroon Cake

    This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple. Skin-on almonds add nutty depth to the cake batter and make an equally important turn as garnish.

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  • Photo by Kelsey McClellan
    48/101

    Granola Cluster Cookies

    These meringue-like cookies have all our favorite granola ingredients.

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  • Photo by Chelsea Kyle, food styling by Anna Stockwell
    51/101

    Turmeric Almond Dressing

    With bright color and a nutty taste, this turmeric-almond dressing should be your go-to for salads and grain bowls. Your desk lunches are about to get a lot more exciting.

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  • Photo by Ture Lillegraven
    52/101

    Brined and Roasted Rosemary-Chile Almonds

    Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.

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  • Photo by Tara Fisher
    59/101

    Raspberry and Pistachio Friands

    These nutty almond- and pistachio-meal cakes are wonderfully elegant. Serve them at a baby shower, bridal party, or afternoon tea.

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  • 60/101

    Grilled Apricots with Almond Cream and Fregolotta

    For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked. And you may end up with some extra. Save it in an airtight container at room temperature for up to three days. It’s great over ice cream and Nutella.

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  • Photo by Chris Court and William Meppem
    69/101

    Almond and Jam Tart

    Homemade strawberry jam and almonds top off this easy gluten-free tart.

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  • Photo by Ted Cavanaugh
    70/101

    Almond Aioli

    Blanched almonds go into a blender with water and oil and come out as a luscious aioli. Because the nuts aren't toasted, the sauce doesn't actually taste very nutty. It's more decadent than yogurt, more subtle than mayo.

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  • Photo by John Kernick
    83/101

    Pear Crisps With Vanilla Brown Butter

    Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.

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  • Photo by Christina Holmes
    84/101

    Spiced Chicken Stew with Carrots

    We use a slow cooker with a browning option to crisp the chicken skin for this Moroccan-flavored dish. The stew is great on its own but couscous would be an easy and fitting side dish.

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  • Catherine McCord
    87/101

    Homemade Almond Milk

    Have almonds and a blender? There's no reason to go to the grocery store the next time you run out of alt-milk.

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  • Photo by Ditte Isager
    88/101

    Ajo Blanco

    This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

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