Almond Flour
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Easy
This sturdy almond-polenta cake is a gentle landing spot for fresh figs, and also happens to be gluten-free. Swap figs for plums, raspberries, or blueberries.
A bit of almond meal gives this ultrarich chocolate cake an airy but toothsome crumb.
4.0
(4)
Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.
4.7
(4.69)
Crispy on the outside, chewy on the inside, these raspberry-jam-filled almond thumbprint cookies are the perfect teatime snack.
4.0
(3.85)
For berries that are just too good to bake, this fuss-free tart simply piles the raw fruit into a crisp almondy crust.
4.0
(4)
Cleverly designed to be gluten-, dairy-, and mixer-free, this brownie-like dessert is a great choice for anyone, anytime.
5.0
(5)
This flourless chocolate cake features meringue both in the batter and on top, which bakes into a light and crispy shell with beautiful swirls.
5.0
(4.83)
Canned pears, a simple almond cream, and store-bought puff pastry make this pear galette recipe feel sophisticated but entirely doable.
5.0
(5)
Lofty, fudgy almond custard barely contained within a tender, flaky crust make this pie from the Extremadura region of Spain a rustic showstopper.
5.0
(4.78)
Each bite of this luscious, melt-in-your-mouth banana cake is crowned with a crackly sugar crust that’s worth grabbing a kitchen torch to make.
4.7
(4.67)
Easy
Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.
4.6
(4.6)
Vegan
With crisp outsides, creamy insides, and a subtle sweetness from tons of blanched leeks, these latkes might not be what you’re used to—and that’s a good thing.
3.3
(3.33)
The traditional South American cookie gets a twist in this shortbread sandwich filled with coconut dulce de leche.
4.5
(4.54)
Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.
4.6
(4.56)
A delicious almond crust is the perfect complement to this beautiful, summery berry tart.
4.4
(4.41)
A new recipe to make all summer, or hang in MoMA.
Alex Beggs
Medjool dates are a favorite, but they can be swapped for the Barhi or Deglet varieties.
5.0
(4.76)
Vegan
We tried this with a lot of different flours, but King Arthur was the best.
4.0
(3.75)
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.
4.0
(3.75)
Take the butter to the edge of burning; the deep toasty, nutty flavors that develop are a needed counterpoint to the earthiness of the buckwheat.
3.0
(3)
Beating the butter and sugar properly (read thoroughly) gives these mini cakes lift, but they will still be moist and marzipan-y in the center.
5.0
(4.85)
Gluten-free but clearly not vegan, for whoever’s keeping track.
5.0
(5)
For a moist cake, be sure to use finely ground polenta labeled “quick-cooking” or “instant”; cooking times listed on the package will be five minutes or less.
4.0
(4.11)