50 Almond Desserts That Will Make You Fall in Love with Almonds All Over Again

There is a reason every European bakery smells like toasted almonds.

Walk into a patisserie in Paris, a café in Sicily, or a coffee house in Sweden, and you will find almond desserts ruling the display case. It's the secret behind the flakiest croissants, the chewiest biscotti, and the most elegant tarts.

And the best news? You don't need a passport to eat them.

I have gathered a collection of almond-centric treats that bring those bakery vibes right into your kitchen.

I am talking about "ridiculously easy" frangipane tarts, authentic Italian amaretti, and the kind of croissants that make you want to take a moment of silence to appreciate them.

Preheat your oven, grab your almond extract, and let's get baking.

Cakes

1. Almond Cake with Almond Paste

Okay so this serves as THE cake for almond lovers.

It uses a triple threat of almond paste, almond extract, AND sliced almonds for maximum almond flavor. The batter comes together in a food processor in minutes, and the sugared-almond topping eliminates the need for frosting entirely.

Readers rave about this one. It works for breakfast, snack, or dessert. Works for any occasion.

2. Easy Almond Flour Cake

This gluten-free beauty tastes so moist and tender, you won't believe almond flour makes up the entire base.

It takes about 40 minutes from start to finish, and the flavor hits you with intense almond notes without overwhelming your palate. The texture feels soft with a delicate crumb that melts in your mouth.

Great for afternoon tea. One reader called it the best almond cake they have ever tasted. It remains chewy in a good way with a delectable crumbly crust.

3. 4-Ingredient Almond Cake

Just almond flour, eggs, sugar, and lemon zest. That's it.

The technique separates eggs and whips the whites, which gives the cake great lift without any leavening agents. It bakes up level and sturdy enough to stack if you want to double it for a layer cake.

This would make an amazing gluten-free birthday cake. Keep it in your back pocket.

4. Scandinavian Almond Cake

In just 10 minutes you can have this batter ready, and 40 minutes of baking yields a moist, almond-infused cake that pairs well with coffee.

This one uses almond flour, almond milk, AND almond extract for triple the almond flavor. The sliced almonds on the bottom become the gorgeous topping when you flip it out.

One bowl, one pan, done. That's my kind of baking.

5. 101 Cookbooks Almond Cake

This one uses almond paste for that intense marzipan-like flavor, plus lemon zest to brighten everything up.

The trick involves blending the almond paste with sugar in a food processor until it turns sandy, then continuing from there. It comes out with a beautiful crumb and a slightly jiggly center that sets once cooled.

Dust generously with powdered sugar and serve with fresh berries. Fancy without the fuss.

6. Best Ever Moist Almond Cake

Samin Nosrat's Salt Fat Acid Heat provided this dreamy, tender-crumbed cake, and bakers have tested and refined it.

Process the almond paste with butter until light and fluffy, then slowly dribble in the egg until it emulsifies. The result is a moist, velvety crumb that tastes great plain or topped with berries and a creamy glaze.

One of those "I'll bake this forever" recipes.

7. Vanilla Almond Cake with Buttercream

This flavor ranked most popular at Amycakes Bakery, and once you taste it you'll understand why.

It feels soft and light yet rich and moist all at the same time. The baker describes the vanilla almond buttercream as a "cream cheese/buttercream blend" that isn't too sweet and holds well for piping.

Wedding cake flavor, but doable in your home kitchen.

8. Super Moist Almond Cake with Coconut

Use the muffin method; combine dry, combine wet, mix together; which means you don't need special equipment.

The shredded coconut adds a subtle tropical note without overwhelming the almond flavor. Naturally gluten-free, and you wouldn't even notice.

Readers say resisting it is impossible. Fair warning.

9. Easy Almond Cake from Cake Mix

Start with a box of white cake mix but let butter and sour cream give it the richness of a scratch recipe.

The crushed almonds you sprinkle in the bottom of the pan create a gorgeous topping when flipped, and the almond cream cheese frosting takes it over the top.

Nobody will guess it started from a box. Our little secret.

10. Swedish Visiting Cake

The Swedes invented this cake for unexpected guests, and it lives up to its reputation. One bowl, no mixer, ready in under an hour.

Melted butter goes straight into the batter, which keeps it moist and tender with a gorgeous sugary crust on top. The almond extract gives it that bakery-window appeal.

This recipe has saved me more than once when company showed up unannounced. It's my back-pocket dessert.

11. Torta Caprese (Italian Chocolate Almond Cake)

Straight from the island of Capri comes this flourless chocolate almond cake that's been winning hearts since the 1920s.

Dense, fudgy, and deeply chocolatey with a fine almond crumb running through it. The top develops that signature crackly crust while the inside stays impossibly moist.

Dust with powdered sugar and serve with a dollop of whipped cream. It's naturally gluten-free and tastes like something from an Italian grandmother's kitchen.

Cookies

12. Soft Amaretti Cookies

These taste quite unlike the crispy amaretti you buy in tins; they remain chewy on the outside with a soft, marzipan-like middle.

Just almond flour, sugar, egg whites, and almond extract. Naturally gluten-free and simply divine. One reader called them "undoubtedly the best cookie."

The baker based them on cookies from an Italian honeymoon. I love that kind of recipe origin story.

13. Italian Almond Cookies (Amaretti)

Italians also call these Sicilian almond paste cookies, paste di mandorla, or ricciarelli, depending on where in Italy you find yourself.

Crispy edges, soft chewy center, and that great combination of sweet and nutty. One reader's Italian husband raved about these; and he apparently classifies himself as a cookie connoisseur who doesn't mind paying big bucks at Italian bakeries.

If it passes the Italian husband test, it works for me.

14. 4-Ingredient Amaretti Cookies

Crunchy on the outside, soft and chewy on the inside, using only four ingredients.

Whisking the egg whites until they form stiff peaks does the trick. Feel free to shape them however you like; half moons, rolled in almonds, or classic rounds.

Gluten-free, dairy-free, and delicious. A cleaner, more inclusive choice that doesn't sacrifice flavor.

15. David Lebovitz's Sicilian Almond Cookies

David fell instantly in love with these cookies during his travels to Sicily.

The secret? Include a few spoonfuls of tangy apricot jam in the batter, which makes the cookies moister; a trick he learned in pastry school in Paris. Top with pine nuts or sliced almonds.

Most cafes in Sicily serve these with coffee. Now you can have them at home.

16. Almond Crescent Cookies

These buttery little crescents practically melt on your tongue. They go by many names: Vanillekipferl in Austria, kourabiedes in Greece, polvorones in Mexico.

The dough comes together quickly with ground almonds folded right in. Roll them in powdered sugar while still warm so the coating sticks.

A holiday cookie exchange staple. One batch never seems to be enough.

17. Classic Italian Almond Biscotti

This family recipe started a whole biscotti obsession. Simple, great tasting, and made for dunking.

Biscotti last forever because you bake them twice, leaving little moisture in the dough. Store at room temperature in an airtight container and they will keep for weeks.

These taste fantastic even without the second baking, if you want a softer cookie.

18. Authentic Italian Cantucci

The traditional Italian recipe uses NO BUTTER, which marks the main difference between Italian and American biscotti.

The process is easy: make dough, form into a log, bake, let cool, slice on the diagonal, and bake again. The crispy result tastes like heaven dipped in Vin Santo or your morning coffee.

One reader said it made them feel like they were in a kitchen in Italy. That's the goal.

19. Chocolate Almond Biscotti

Deep dark chocolate biscotti studded with crunchy almonds and chocolate bits; all without butter.

Use good quality unsweetened cocoa and 72% bittersweet chocolate for maximum richness. The espresso powder brings out the chocolate flavor.

Great dipped into a foamy cappuccino. Breakfast of champions.

Bars

20. Raspberry Almond Bars

Crazy good bars with a vibrant raspberry filling, lots of almond flavor, and a unique soft-and-crunchy texture.

Actual raspberries make the filling, not jam, which gives you that explosive flavor you can't get from a jar. A little almond flour in the dough creates a nice sandy texture.

Don't underdose the almond extract; it matters because raspberry and almond form one of the best flavor combos ever.

21. Raspberry Almond Shortbread Bars

Buttery shortbread crust, raspberry jam layer, almond streusel topping, AND a sweet almond glaze.

You make them in a 9x13 pan, which is nice because you don't have to scoop dough. Great for holiday parties, cookie exchanges, or gift-giving.

Santa will definitely like these.

22. Lemon Almond Bars

Think lemon bars but with an almond shortbread crust that takes them to another level.

The tangy lemon curd sits on a buttery, nutty base that adds depth you didn't know lemon bars needed. A sprinkle of powdered sugar and toasted almonds finishes them off.

Sunshine in bar form. These disappear at summer potlucks.

23. Almond Joy Bars

All the flavors of that candy bar you love, but homemade and even better.

A coconut base layer gets topped with whole almonds and a blanket of chocolate. The almond extract in the coconut mixture ties everything together.

Way easier to make than they look. Keep them in the fridge for the best texture.

24. Almond Blondies

Ina Garten knows her way around a dessert, and these blondies prove it. Chewy, buttery, and loaded with sliced almonds.

The brown sugar gives them that caramel undertone that pairs so well with nuts. They come together in one bowl with no mixer required.

Cut them small because they're rich. Or don't. I won't judge.

Tarts & Frangipane

25. Ridiculously Easy French Almond Frangipane Tart

This tastes like it came from a fancy little Parisian patisserie, and no one has to know how easy it was.

The press-in shortbread crust requires no rolling, cutting-in-butter, or fuss. The frangipane filling tastes creamy, sweet, and intensely almondy. A shower of powdered sugar on top is all you need.

Practice your pronunciation of "frangipane" and prepare for people to mistake you for a French pastry chef.

26. Raspberry Almond Frangipane Tart

I learned this in cooking school and have made it ever since. Frangipane represents one of those classic French pastry preparations that works with almost any fruit.

The combination of nut and fruit flavors tastes simply delicious; stone fruits, berries, or pears all work beautifully.

This showstopper has come out exactly as photographed every time. Several readers confirm.

27. Almond Frangipane Pear Tart

Bosc pears bake in an almond frangipane base; easy to make, delicious, and eye-pleasing.

You don't need to pre-bake the crust; the tart spends enough time in the oven to bake everything through. Pair with a sweet Chenin Blanc or Muscat for adult gatherings.

The prettiest dessert someone has ever made, according to one reviewer. It tasted even better than it looked.

28. Cranberry Frangipane Tart (Gluten-Free)

Juicy, tangy cranberries contrast beautifully with the sweet almond crust and filling, plus they add a bold pop of color.

The almond crust is naturally gluten-free, as is the filling. The whole thing sparkles if you sprinkle coarse sugar on top before baking.

You can enjoy this dessert warm or at room temperature; no patience required. Slice right into it.

29. King Arthur's Frangipane (Almond Cream)

A staple of classic French pastry that's surprisingly easy to make with simple ingredients.

Spread it into tart shells, pipe into croissant dough for decadent breakfast pastries, or spread onto brioche to make Bostock. The uses are endless.

Once you have this in your repertoire, you will find reasons to use it everywhere.

30. Cardamom Frangipane Tarts

Nutty cardamom frangipane fills mini tart shells; the batter takes 5 minutes and the prep is minimal.

Use any fruit you like: apricots, mango, raspberries, blueberries, pears, or plums. Press the fruit into the center and bake until golden.

I made these for a school dessert exchange and they were a huge hit.

31. Almond Frangipane Mini Tarts

Luscious almond frangipane fills buttery shortcrust pastry; simple ingredients, yet really big on flavor.

At mini size, you don't need to blind bake the crust, making the whole process much simpler. They release well from silicone molds.

Great for using up leftover ingredients. Or just because you want frangipane. That counts as a valid reason.

32. Classic Bakewell Tart

The English tea-time classic that started it all. A layer of raspberry jam beneath almond frangipane, all in a sweet shortcrust shell.

The jam and almond filling bake together into something magical. Top with flaked almonds and a drizzle of icing for the full effect.

Some recipes have stood the test of time for good reason. This is one of them.

Croissants & Pastries

33. Ridiculously Easy Almond Croissants

Uses puff pastry instead of laminated dough, but they remain delicious.

You don't need to roll anything. Cut the puff pastry into triangles, add frangipane, roll up, and bake. Thin out leftover filling with milk and brush on top before adding almonds.

I whipped these up for grandchildren who spent the night. They requested "a moment of silence" to fully appreciate them.

34. The Best Almond Croissant

Bouchon Bakery, the artisanal boulangerie Thomas Keller himself created, inspired this recipe.

The key involves using day-old croissants that have dried out a bit, which makes them stable for cutting, filling, and re-baking. Don't cover them in an airtight container or they will get chewy.

You will never go back to regular croissants again.

35. French Bakery-Style Almond Croissants

"Croissants aux Amandes"; that is what you will see behind the shiny glass at a classic French bakery.

The optional rum in the simple syrup adds something special, but you can use vanilla extract instead. Spread almond filling inside AND on top, sprinkle with sliced almonds, dust with powdered sugar.

Delicious and so easy. They disappeared fast at breakfast with lattes.

36. Easy Almond Croissants with Chocolate

Day-old croissants and homemade frangipane make these flaky, bakery-worthy treats.

To turn these into chocolate almond croissants, just add a layer of chocolate chips on top of the almond filling. Semisweet, bittersweet, or dark; the choice is yours.

One reviewer says the recipe is so easy and so delicious it should be a sin. I agree.

37. Almond Bear Claws

Those gorgeous pastries with the slashed edges that look like bear paws? You can absolutely make them at home.

Puff pastry wrapped around almond paste, shaped, slashed, and baked until golden. The filling stays soft and chewy while the pastry crisps up around it.

Dust with powdered sugar and serve warm. Your kitchen will smell like a bakery.

38. Almond Danish Pastry

Buttery, flaky layers surrounding sweet almond cream. These take a bit more effort but deliver serious results.

The cream cheese in the almond filling adds tang that balances the sweetness. Shape them into pinwheels, pockets, or braids.

Brunch will never be the same. These look like they came from a proper bakery.

Financiers

39. French Financier Cakes

Small, rich, delicious, with almonds and brown butter infusing every bite. You can sit down with a cup of coffee having delicious financiers in about 30 minutes.

I ate these almost every day on the way home from pastry school. The happiest times.

Even better when you learn they are so easy to make.

40. Almond Financiers (Gluten-Free Option)

Sweet and buttery with almond flour, egg whites, sugar, and nutty browned butter. A small French almond flour cake that you can easily make gluten-free.

A couple tablespoons of flour helps bind the ingredients, but swapping it for gluten-free flour doesn't affect the recipe at all.

The beauty of financiers: a simple list of ingredients yields an addictive infusion of flavor.

41. Raspberry and Almond Browned Butter Financiers

Fresh raspberries pressed into the batter before baking add a tart burst that cuts through the richness.

The brown butter does all the heavy lifting here, bringing those nutty, toasty notes that make financiers special. Individual portions mean everyone gets their own little cake.

Elegant enough for guests, easy enough for Tuesday.

Brittle & Praline

42. Marcella Hazan's Croccante (2-Ingredient Almond Brittle)

Just sugar and almonds. No thermometer, no special-order ingredients, no fancy molds. But here's the genius part: you use a potato to smooth it out.

The cut side of a potato smooths the hot praline to an even thinness without sticking. It's the smartest, most effective method ever.

"Addictively delicious," according to Victor Hazan. I miss it very much, he wrote.

43. Simple Almond Praline

Crunchy, sweet, and so easy to make; you won't even need a candy thermometer as you can eyeball it.

Toast the almonds first for extra nuttiness. Then it's just sugar, water, and watching the color change from clear to amber to golden.

Great as a gift, for snacking, or crumbled over ice cream. Store them correctly and they keep for weeks.

44. How to Make Praline

Gorgeous shards of caramel-y candy you can fold into fudge, ice cream, or eat all on their own.

The best part involves cracking and shattering it into gorgeous large shards. Thin toasted slivered almonds lie nice and flat for a professional look.

Learn this technique once and you will use it forever.

45. Easy 4-Ingredient Almond Brittle

Like grown-up peanut brittle but with wholesome almonds, natural sweeteners, and no butter. Plus, you don't need a candy thermometer.

Uses coconut sugar and maple syrup instead of corn syrup. Dairy-free and naturally sweetened.

The idea came in a dream. We love that kind of recipe origin story.

46. Easy Praline Paste (Almond or Hazelnut)

A spread, filling, or flavoring for desserts; flavorful with nutty, toasty notes and sweet-bitter caramel.

Use it to flavor buttercream, whipped cream, or custard. Pipe it into croissants. Add it to cake batters. The possibilities are endless.

Once you taste praline paste, you will want to put it in everything.

Marzipan & Almond Paste

47. Homemade Marzipan (The Daring Gourmet)

Being from Germany, home to the world's most famous marzipan, the author's family practically raised her on this stuff.

Making your own proves vastly cheaper, fresher, and tastes far better than store-bought. Plus it's so easy and quick to make.

Add rose water for that authentic European flavor; it tastes phenomenal.

48. Vegan Marzipan

Just 3 ingredients in 5 minutes! Traditional German marzipan that's naturally egg-free, vegan, and optionally paleo and keto-friendly.

This version tastes just like the German marzipan from childhood, or even better, with zero unwanted additives.

Great for cakes, truffles, candies, or shaped into adorable fruits.

49. German Stollen

The traditional Christmas bread from Germany, stuffed with marzipan and dried fruits, brushed with butter and blanketed in powdered sugar.

The marzipan log running through the center stays soft and chewy even after baking. It's the kind of bread that tastes better a day or two after you make it.

Worth the effort for the holidays. Wrap one up as a gift and keep one for yourself.

50. Marzipan Potatoes (Marzipankartoffeln)

These adorable little confections look just like tiny potatoes, dusted in cocoa and cinnamon.

Roll marzipan into small balls, poke a few dimples with a toothpick, then roll in cocoa powder. Kids love helping make these.

A German Christmas tradition that doubles as an edible craft project. They make sweet gifts tucked into little boxes.