Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 16, 2013 01:13 PM

Most almond-y dessert?

Was suggested on the "nut heavy dishes" board to ask here: what's your very most almond-y flavored dessert recipe? I've amped up recipes using almond oil, paste, marzipan, extract, almond milk, every type of roasted almond, etc. All are good, but I can't seem to get enough of the almond flavor. Ideas?

  1. Click to Upload a photo (10 MB limit)
  1. There's been a rich, buttery bundt cake recipe on the back of the label of Solo almond filling that is excellent, and keeps very well in the refrigerator. It is also on the site, along with other almond delights. There are also almond-centric recipes at

    1 Reply
    1. re: greygarious

      Thanks--I saw your similar links on another thread after I posted. I usually buy the Odense brand, so I was familiar with them. Just can't get enough almonds!

    2. pine t, this is a throwback bake and I usually use black raspberry or raspberry over strawberry called for but it's buttery, uses crumbled almond paste from the roll style and is intense in almond flavor.

      1. These muffins are not really dessert but better since you can have at breakfast :)

        I have made a raw nut crust for bars and pies before by simply blitzing together almond meal with dates (soak in hot water if they are not soft
        )My favorite snack ever is a date smeared with almond butter

        1. Oddly, maybe coffee tortoni. This recipe has done me well for decades.

          1 egg white
          1 tablespoon instant coffee powder
          ⅛ teaspoon salt
          2 tablespoons sugar
          1 cup heavy cream
          ¼ cup sugar
          1 teaspoon vanilla
          ⅛ teaspoon almond extract
          ¼ cup toasted almonds, finely chopped

          Beat egg white, coffee & salt until stiff but not dry. Gradually beat in 2 tablespoons sugar until stiff & satiny. Beat cream, 1/4 cup sugar, vanilla & almond extract until stiff. Fold into egg white mixture. Fold in nuts. Spoon into 8 ramekins or pots de cremes. Freeze until firm. Thaw slightly before serving.

          1. Try these Scandinavian Almond Bars from
            I've made them for several association meetings, and people I don't even know have found me at the meeting and asked for the recipe.