35 Almond Desserts That Are Equal Parts Nutty, Easy and Decadent

How can a cake look *this* gorgeous without any fancy finishing touches or frosting, you ask? It’s as simple as topping it with sugared slivered almonds and baking it into a crunchy caramel-like crust.

Chalk their nuttiness up to almond flour and almond extract. Good luck stopping after just three cakes (heck, make it six).

How gorgeous is that rosy pink glaze on top? All it takes is whisking confectioners’ sugar, raspberry jam and almond milk together until smooth.

This autumn gem is destined for your Thanksgiving table. Luckily, the recipe only requires 35 minutes and a handful of pantry staples, so it won’t keep you from prepping the rest of your holiday menu.

Frangipane is a French almond-flavored custard, and it just so happens to pair perfectly with juicy canned apricots and fresh whipped cream.

Because a diet should never stand between you and dessert. Here, almond butter is paired with honey, cocoa nibs and powdered gelatin to create an uncanny cookie dough alternative.

Hailing from Berkeley, California’s beloved Chez Panisse Café, this cake is bound to wow all your dinner party guests. All the cake’s sugar is blitzed with almond paste before being incorporated into the batter.

You’ll never look at the classic store-bought candy the same way again. Not only is there almond extract in the sweet coconut filling, but the bars are also finished with a layer of whole toasted almonds.

The fruit is simmered in a cognac-spiked sugar syrup until it turns soft and tender. Serve it with whipped cream or vanilla ice cream, or use it as a filling for a tart or pie.

Psst: These poppable delights are no-bake. Simply freeze them between layers until they’re firm.

We love a hands-off, dump-and-stir cookie dough. This take on the O.G. uses almond flour, which offers the cookies an earthy, nutty je ne sais quoi.

Almond flour is a popular alternative to the all-purpose variety for gluten-free bakers. But don’t get it twisted: These blondies are just as chewy and decadent as those you’ve had before, thanks to brown butter and chocolate chips.

Sweet, buttery and loaded with brown sugar crumbles. Sour cream in the batter also guarantees that it turns out ridiculously moist.

Not only is the confection topped with sliced pears, but there’s also pear puree in the cake batter for extra fruitiness.

The crust is infused with almond extract, and it just so happens that tart, mouth-puckering raspberry jam is just the match for its buttery, nutty flavor.

This cran-apple delight will be even easier to pull off if you use store-bought pie crust. Go the extra mile by using leaf-shaped cookie cutters to make some fall-inspired toppers.

The nuttiness is strong with this one. Our favorite ingredient makes its way into these handhelds via three ingredients: almond flour, almond extract and sliced almonds.

Just like raspberries, rhubarb’s natural tartness is the ultimate foil for buttery almonds and brown sugar streusel.

Never had pudding cake? It’s light and fluffy on top, sort of like soufflé, but rich and creamy on the bottom like pudding.

Gluten-free? Check. Dairy-free? Check. Decadent, chocolatey and rich? Heck yes.

Once you try the malted honey topping made with almond milk, honey, coconut oil and malted milk powder, you’ll want to drizzle it on everything from ice cream to toast.

Yup, we’ll be making a batch for every single person on our Christmas list. We’re betting you have most of the ingredients in your pantry already to boot.

Almond paste and store-bought puff pastry unite for one of the easiest, quickest baked goods of all time.

Instead of fussing over from-scratch strawberry jam or filling, all the recipe calls for is folding sliced strawberries into the batter.

Meet your daily coffee’s new best friend. The recipe uses drained maraschino cherries, but feel free to use dried sour cherries or chopped fresh cherries instead.

Dairy-free dessert lovers rejoice. This take on banana “nice cream” is loaded with chopped almonds, almond butter and chocolate chips, but we’re betting toffee chips would make it even tastier.

The autumn staple doesn’t need any improvements to begin with, but the addition of cinnamon- and ginger-spiced streusel certainly wouldn’t hurt.

This berry-topped beauty has summer dinner party written all over it. The cream is surprisingly tart too, thanks to crème fraîche.

Studded with dried cherries and dusted in powdered sugar, all these cookies are missing is a side of warm espresso.

It doesn’t get simpler than six ingredients and a whirl in the food processor or blender.

Monk fruit, almond flour and vanilla and almond extracts keep this cake low in carbs and sugar, yet sweet and flavorful.

It’s a good morning indeed if it starts with a slice of this autumn treat. Yogurt and pumpkin puree make the bread extra moist and tender.

Behold: Your newest secret weapon when it comes to hosting brunch. Feel free to use frozen berries if you’re baking them in the off season.

Pro tip: Chilling the cut scones for 15 minutes before baking them will keep them from spreading out too much in the oven.

Prepare yourself for all the oohs and aahs—your guests will think you ordered this cake from a fancy local bakery.