Type what you have

Ingredients

• ✓ almond meal
• egg white
• sugar
• confectioners sugar

Instructions

1. 1 Preheat the oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicone baking mat.
2. 2 Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes. Whisk superfine sugar into egg whites until thick, glossy, and stiff peaks form, 5 to 8 minutes more.
3. 3 Sift almond meal and confectioners' sugar over beaten egg whites; gently fold in, retaining as much air as possible.
4. 4 Divide meringue into separate bowls to flavor and color, if desired.
5. 5 Spoon meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
6. 6 Let cookies stand at room temperature to form a thin skin, about 15 minutes.
7. 7 Lift the baking sheets; let drop from several inches above the work surface to adhere cookies to the baking sheets.
8. 8 Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper, about 45 minutes.

By crazymary98

Ingredients

• ✓ almond meal
• pie crust
• apricot
• white sugar
• confectioners sugar
• egg
• apricot jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
2. 2 Toss apricots with white sugar in a bowl until evenly coated; set aside.
3. 3 Combine almond meal, confectioners' sugar, and egg in a separate bowl until paste-like; spread onto center of pie crust, leaving ½ inch bare crust around edges. Arrange sugared apricots on top almond paste.
4. 4 Fold ½-inch bare crust edge inward over almond paste and apricots, leaving center of galette uncovered. Crimp crust edges with a fork.
5. 5 Bake in the preheated oven until crust is golden brown, about 40 minutes. Brush melted apricot jam over galette. Slice; serve hot.

By Ms Munchie

Ingredients

• ✓ almond meal
• ✓ almond meal
• white sugar
• applesauce
• all-purpose flour
• vanilla extract
• almond extract

Instructions

1. 1 Combine 1/2 cup plus 2 tablespoons almond meal, sugar, applesauce, flour, vanilla extract, and almond extract in a bowl; stir until smooth. Let it firm up in the refrigerator for about 1 hour before using.
2. 2 For later use, place in an airtight container and refrigerate for up to 1 week, or freeze for up to six months.

By nch

Ingredients

• ✓ almond meal
• berry
• water
• coconut milk
• cinnamon

Instructions

1. 1 Place berries in a saucepan over medium heat. Cover saucepan and cook until berries soften and begin to break apart, about 5 minutes. If berries look dry when cooking, add 1 teaspoon of water to the saucepan. Remove from heat.
2. 2 Whisk coconut milk and cinnamon together in a bowl.
3. 3 Transfer berries to a bowl; pour coconut milk mixture over berries and sprinkle almond meal on top.

By Chris Denzer

Ingredients

• ✓ almond meal
• whole milk
• white sugar
• cinnamon
• espresso powder
• cardamom
• vanilla extract

Instructions

1. 1 Mix milk, almond meal, sugar, cinnamon, espresso powder, and cardamom in a large saucepan; bring to a simmer. Cook, stirring often, over low heat until slightly thickened, 20 minutes. Remove from heat and stir in vanilla extract. Chill in refrigerator until thickened, at least 3 hours.

By help007

Ingredients

• ✓ almond meal
• butter
• confectioners' sugar
• cornstarch
• all-purpose flour
• nutmeg
• almond

Instructions

1. 1 In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
4. 4 Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.

By Linda-Jane Copley

Ingredients

• ✓ almond meal
• orange
• egg
• saffron powder
• sugar
• baking powder
• orange peel

Instructions

1. 1 Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
3. 3 In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
4. 4 Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

By Lucence

Ingredients

• ✓ almond meal
• egg white
• white sugar
• almond extract
• confectioners sugar

Instructions

1. 1 Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
2. 2 Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
3. 3 Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
4. 4 Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
5. 5 Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

By Oana

Ingredients

• ✓ almond meal
• butter
• cream cheese
• sucralose sweetener
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. 2 Mix together almond meal and melted butter in a small bowl until well combined; spoon into the bottoms of the paper liners and press into a flat crust.
3. 3 Beat together cream cheese, sweetener, eggs, and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon evenly over crust layer in the paper liners.
4. 4 Bake in the preheated oven until cream cheese mixture is nearly set in the centers, 15 to 17 minutes. Let cupcakes cool at room temperature until cool enough to handle. Refrigerate before serving, 8 hours to overnight.

By Beth

Ingredients

• ✓ almond meal
• apple
• sugar
• cinnamon
• rice flour
• white sugar
• coconut
• butter
• margarine

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Arrange apple pieces in a baking dish. Sprinkle with sugar, and cinnamon; toss well.
2. 2 In a bowl, combine the rice flour, almond meal, sugar, and coconut. Cut in butter until mixture is fine and crumbly. Sprinkle topping over apples.
3. 3 Cover and bake for 1 hour in the preheated oven, until the apples have lost their shape. Uncover, and continue to bake until crumble is crisp and golden in color.

By MELIS1

Ingredients

• ✓ almond meal
• almond
• white sugar
• baking soda
• cinnamon
• butter
• cream cheese
• sour cream
• pumpkin puree
• sugar
• egg
• cinnamon
• ginger
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
3. 3 Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
4. 4 Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
5. 5 Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.

By SEAMSTERRIFIC

Ingredients

• ✓ almond meal
• blackberry
• white sugar
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• salt
• cinnamon
• milk
• butter
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.
3. 3 Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.
4. 4 Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of an 8x12-inch baking dish. Pour batter on top of melted butter and use a spatula to gently distribute batter without mixing it into butter, leaving a 1-inch butter border around the sides of the dish.
5. 5 Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
6. 6 Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.
7. 7 Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.

By John Mitzewich

Ingredients

• ✓ almond meal
• butter
• white sugar
• raspberry
• kidney bean
• egg
• butter
• raspberry extract
• almond extract
• white sugar
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.
2. 2 Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins.
3. 3 Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth.
4. 4 Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.

By Fabienne Riesen

Ingredients

• ✓ almond meal
• egg
• white sugar
• rice flour
• cinnamon
• orange juice
• heavy cream
• white sugar
• orange juice
• orange zest
• butter
• egg white

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch springform pan with cooking spray, and dust with rice flour.
2. 2 In a large bowl, whip egg yolks with 2/3 cup of sugar until thick and pale using an electric mixer. This will take about 5 minutes. Stir in the rice flour and orange juice, then fold in the almond meal and cinnamon.
3. 3 In a separate glass or metal bowl, whip 3 egg whites until they can hold a stiff peak. Fold into the almond mixture until well blended. Pour into the prepared pan, and spread evenly.
4. 4 Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack. Run a knife around the outer edge of the cake to help remove it from the pan.
5. 5 To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. Stir in the cream, and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Whip 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately.

By Kylie Veale

Ingredients

• ✓ almond meal
• graham cracker crumb
• flax seed meal
• butter
• sour cream
• yogurt
• rolled oat
• white sugar
• honey
• vanilla extract
• salt
• egg
• blueberry
• honey

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.
3. 3 Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.
4. 4 To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.
5. 5 Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.
6. 6 Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.

By Hungry yet

Ingredients

• ✓ almond meal
• chia seed meal
• water
• water
• sugar
• agave nectar
• vegan margarine
• vanilla extract
• brown rice flour
• baking powder
• salt
• cocoa powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish.
2. 2 Beat chia meal and both amounts of water together in a bowl; let stand until thick, about 5 minutes. Blend raw sugar and agave into chia seed mixture with high speed blender. Add vegan margarine and vanilla extract; blend.
3. 3 Mix brown rice flour, almond meal, baking powder, and salt together in a large bowl. Stir cocoa powder into the flour mixture. Add chia meal mixture and stir until combined; pour into prepared baking dish.
4. 4 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes.

By ChrissyintheKitchen

Ingredients

• ✓ almond meal
• salt
• orange liqueur
• cornstarch
• white sugar
• blackberry
• lemon
• white sugar
• mascarpone cheese
• vanilla extract
• egg
• butter
• salt
• cinnamon
• baking powder
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
2. 2 Mix flour, almond meal, sugar, baking powder, cinnamon, and salt for dough together in a bowl. Cut in butter until it is pea-sized. Mix in egg and vanilla extract until dough is crumbly.
3. 3 Pat 1/2 of the dough into the bottom of the prepared pan, saving the remaining dough for the topping.
4. 4 Bake in the preheated oven until edges just start to turn brown, 15 to 20 minutes. Remove from the oven and allow to cool. Leave the oven on.
5. 5 Beat mascarpone cheese, sugar, 1/2 of the lemon zest, and 1/2 of the lemon juice together in a bowl for mascarpone filling.
6. 6 Combine blackberries, sugar, remaining lemon zest, remaining lemon juice, cornstarch, orange liqueur, and salt for blackberry filling in another bowl.
7. 7 Spread mascarpone filling across the cooled bottom crust. Spread blackberry filling over mascarpone filling, then sprinkle reserved dough in crumbles evenly over top.
8. 8 Bake in the preheated oven until filling is bubbling and top crust is lightly browned, 40 to 45 minutes. Cool to room temperature, about 30 minutes. For best results, refrigerate for 8 hours to overnight before cutting into 16 bars.

By Lori Campbell

Ingredients

• ✓ almond meal
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• cornstarch
• sorghum flour
• sweet rice flour
• brown rice flour
• cinnamon
• baking soda
• salt
• rolled oat

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat the butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat the eggs, one at a time, into the butter mixture until completely blended; add vanilla extract.
3. 3 Whisk cornstarch, sorghum flour, sweet rice flour, brown rice flour, almond meal, cinnamon, baking soda, and salt together in a bowl. Stir flour mixture into butter mixture; add oats and mix to form a soft dough. Roll dough into walnut-sized balls and place 2 inches apart onto prepared baking sheet.
4. 4 Bake in the preheated oven until cookies are golden and set, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

By Erin MaLoon Rowley

Ingredients

• ✓ almond meal
• butter
• butter
• white sugar
• vanilla sugar
• egg
• dark chocolate
• bread crumb
• dark chocolate
• confectioners' sugar
• butter
• butter
• almond extract
• marzipan
• candy decoration

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch heart-shaped pan with butter and dust with some extra bread crumbs.
2. 2 Cream 1/2 cup plus 1 tablespoon butter in a bowl with an electric mixer; mix in 2/3 cup white sugar and vanilla sugar. Add eggs one at a time, beating well after each addition, until light and foamy.
3. 3 Place 5 ounces chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool for a few minutes, then blend into egg mixture. Mix almond meal with bread crumbs and fold into the chocolate batter. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven on the lowest rack for 45 minutes. Remove from oven and cook completely, about 1 hour. Remove from pan.
5. 5 Place 5 ounces chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool for a few minutes, then mix in confectioner's sugar.
6. 6 Cream 1/2 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Stir in chocolate-sugar mixture and almond extract until ganache is smooth.
7. 7 Cut heart cake horizontally into 2 layers. Cover the bottom layer with some chocolate ganache and place second layer on top. Cover heart on all sides with remaining chocolate ganache.
8. 8 Roll out marzipan into a thin layer on parchment paper. Cut out circles with a small glass to make petals; you need about 12 petals per rose. Roll one of the circles into a spiral shape for the center of the rose. Add the next marzipan circle and roll it around the center piece. The marzipan should just stick together. If you need extra "glue", use some water. Decorate cake with pink roses and other candy to your liking.

By vewohl

Ingredients

• ✓ almond meal
• butter
• sugar
• egg
• cherimoya pulp
• cinnamon
• almond
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.
2. 2 Beat butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in eggs, one at a time, beating well after each addition. Add almond flour; beat until smooth. Fold in cherimoya pulp and cinnamon. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven for 30 minutes. Top cake with sliced almonds; continue baking until a toothpick inserted into center comes out clean, about 15 minutes more.
4. 4 Cool cake on a wire rack for 5 minutes. Run a knife around edges of the pan to loosen cake; carefully invert onto a serving plate or cooling rack. Cool completely. Dust with confectioners' sugar before serving.

By Buckwheat Queen

Ingredients

• ✓ almond meal
• oat flour
• baking powder
• maple syrup
• egg
• coconut oil
• vanilla extract
• almond extract
• salt
• pear half

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a tart pan with a removable bottom; line with parchment paper.
2. 2 Whisk almond meal, oat flour, and baking powder together in a bowl.
3. 3 Whisk maple syrup, egg, coconut oil, vanilla extract, almond extract, and salt together in a large bowl; fold in almond meal mixture until forms a sticky dough.
4. 4 Press dough into the prepared pan; arrange pears, cut-sides down, on top dough.
5. 5 Bake in the preheated oven until golden brown, 22 to 25 minutes.

By VeggieCravings

Ingredients

• ✓ almond meal
• white sugar
• egg yolk
• heavy cream
• butter
• egg white
• confectioners sugar
• baking powder

Instructions

1. 1 Whisk white sugar and egg yolks together in a saucepan over low heat, or in a metal bowl set over a pan of simmering water. Stir in heavy cream; cook and stir until mixture is very thick. Off heat, stir in butter until combined. Place a sheet of plastic wrap directly on the surface; refrigerate topping 8 hours to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
3. 3 Whip egg whites together in a glass or metal bowl with an electric mixer until hold firm peaks. Combine almond meal, confectioners' sugar, and baking powder in a separate bowl; fold in ⅓ egg whites with a rubber spatula until combined. Fold in remaining ⅔ egg whites until combined. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until cake top springs back when lightly pressed, about 30 minutes. Cool cake, then remove from the pan, and spread chilled topping onto cake.

By TIGERDYR

Ingredients

• ✓ almond meal
• turbinado sugar
• butter
• egg
• cornmeal
• baking powder
• salt
• lemon
• sugar

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.
2. 2 Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
3. 3 In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until combined.
4. 4 Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes.
5. 5 While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.
6. 6 Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.

By kiminal

Ingredients

• ✓ almond meal
• butter
• cream cheese
• natural sweetener
• heavy cream
• water
• egg
• sour cream
• almond flour
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
2. 2 Mix together almond meal and melted butter in a large bowl until well combined. Spoon into the bottoms of the paper liners in the pan; press down to form a flat crust.
3. 3 Stir together cream cheese and sweetener in a separate bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla until incorporated. Spoon into the prepared paper liners.
4. 4 Bake in the preheated oven until cheesecakes are almost set in the middle, 15 to 18 minutes. Be careful not to overcook. Let cool at room temperature; refrigerate for 8 hours to overnight.

By Theresa

Ingredients

• ✓ almond meal
• egg white
• white sugar
• cinnamon
• lemon zest
• vanilla extract
• butter
• confectioners' sugar
• vanilla extract
• bittersweet chocolate

Instructions

1. 1 Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in the almond meal, cinnamon, lemon zest, and vanilla.
2. 2 Line a baking sheet with parchment paper. Transfer the meringue to a piping bag with a large plain tip (or a gallon-sized plastic zipper bag with the corner snipped off). Pipe the meringue into ladyfingers about 3 inches long. Set the pan aside and let the meringues dry at room temperature for 2 hours.
3. 3 Preheat an oven to 320 degrees F (160 degrees C).
4. 4 Bake the cookies on the middle oven rack until dried but not yet brown, 15 to 20 minutes. Allow them to cool completely.
5. 5 Make the filling by creaming the butter and confectioners' sugar until smooth. Stir in the vanilla. Meanwhile, melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
6. 6 To assemble the cookies, spread buttercream on the back of a cookie, sandwich it together with another cookie, and dip both ends in the melted chocolate. Let the dipped cookies dry on waxed paper or parchment.

By Herring

Ingredients

• ✓ almond meal
• dark chocolate
• butter
• cocoa powder
• coffee liqueur
• kosher salt
• cayenne pepper
• egg
• white sugar
• cocoa
• powdered sugar
• raspberry
• whipped cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-inch cake pan with butter, and place a round piece of parchment paper in the bottom. Dust the inside and sides with cocoa powder and knock out excess. Set aside.
2. 2 Place chocolate and butter in a mixing bowl, and place on top of a saucepan filled with 1 inch of water. Place on low heat until the butter and chocolate have melted.
3. 3 Remove from heat, and stir together with a spatula. Stir in almond meal, cocoa powder, coffee liqueur, salt, and cayenne until fully combined. Set aside.
4. 4 Combine eggs and sugar in a second bowl, and beat with an electric mixer, or whisk by hand until very thick and pale colored.
5. 5 Pour chocolate mixture into the egg mixture; fold in gently with a spatula until just combined. Transfer batter into the prepared pan. Tap pan on the counter to settle the mixture.
6. 6 Bake in the preheated oven until a wooden skewer inserted near the center comes out almost clean, 25 to 30 minutes.
7. 7 Let cool for 30 minutes in the pan before turning out onto a plate. Let cool to room temperature, before wrapping and transferring into the fridge to chill before serving.
8. 8 Before cutting, the top can be dusted with cocoa and/or powdered sugar if desired. Serve with unsweetened whipped cream and fresh raspberries.

By John Mitzewich

Ingredients

• ✓ almond meal
• cherry brandy liqueur
• candied mixed fruit
• almond
• pecan
• walnut
• hazelnut
• applesauce
• egg
• vanilla extract
• cane sugar
• butter
• candied mixed fruit
• fig
• date
• baking powder
• ginger
• cardamom
• clove
• nutmeg
• cinnamon
• tapioca starch
• potato starch
• brown rice flour
• orange
• rum
• cherry
• cranberry
• raisin
• raisin

Instructions

1. 1 Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over dried fruit. Set aside.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x5-inch loaf pan.
3. 3 Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to remaining larger portion; mix well.
4. 4 Combine orange zest, dates, figs, and 1/4 cup candied mixed fruit in a bowl. Sprinkle in 2 tablespoons reserved flour mixture and toss to coat.
5. 5 Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs, one at a time, beating well after each addition. Mix in applesauce.
6. 6 Drain dried fruit, reserving soaking liquid. Add drained fruit to date mixture and toss with remaining 1 tablespoon reserved flour mixture.
7. 7 Mix soaking liquid into butter mixture. Gradually add flour mixture, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.
8. 8 Pour batter into the prepared loaf pan. Decorate top with almonds and candied fruit slices.
9. 9 Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more.
10. 10 Remove from the oven and let cool for at least 15 minutes before removing from the pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.

By Buckwheat Queen

Ingredients

• ✓ almond meal
• all-purpose flour
• whole wheat flour
• sugar
• lemon zest
• salt
• butter
• buttermilk
• egg yolk
• white sugar
• cornstarch
• milk
• basil
• vanilla extract
• apricot
• apricot jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk all-purpose flour, whole wheat flour, almond meal, 1 tablespoon sugar, lemon zest, and salt together in a large bowl; cut in butter with a pastry blender until mixture forms pea-sized crumbs. Stir in buttermilk until dough comes together.
3. 3 Press dough into the bottom and ½ inch up sides of a 16x12-inch baking pan or baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely on a wire rack, about 1 hour.
5. 5 Meanwhile, whisk egg yolks, ⅔ cup sugar, and cornstarch together in a heavy-bottomed saucepan; whisk in milk. Add basil; cook over medium heat, whisking constantly, until mixture begins to steam, about 8 minutes. Reduce heat to low and discard basil. Whisk vigorously until custard thickens, about 1 minute.
6. 6 Set a mesh strainer over a large bowl. Pour custard through strainer; press it through using a rubber spatula. Whisk vanilla extract into custard. Press a piece of plastic wrap directly onto custard surface. Refrigerate until cold, about 3 hours.
7. 7 Pour custard into crust; spread to edges with a rubber spatula. Arrange apricot slices on top.
8. 8 Place apricot jam in a small microwave-safe bowl; microwave on high until melted, about 1 minute. Brush jam over apricot slices.

By cheesemite

Ingredients

• ✓ almond meal
• pine nut
• cane sugar
• apple
• apple
• vanilla extract
• vegetable oil
• milk
• butter
• egg
• buckwheat flour
• nutmeg
• cinnamon
• baking powder
• white sugar
• cassava flour
• marsala wine
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square, deep baking dish.
2. 2 Combine raisins and Marsala wine in a bowl; set aside to soak.
3. 3 Sift cassava flour twice into a large mixing bowl. Mix in superfine sugar, baking powder, cinnamon, and nutmeg. Add almond meal and buckwheat flour and sift all the dry ingredients together.
4. 4 Combine eggs, butter, milk, oil, and vanilla extract in a bowl. Beat on low for with a hand mixer for 1 minute until well combined. Beat on high until fluffy, for a full 2 minutes. (This is a crucial step to ensure a fluffy cake.) Mix in grated apple. Stir in raisins and wine until combined.
5. 5 Carefully fold egg mixture into flour mixture with a rubber scraper, folding with light, yet deep strokes from the bottom to the top, until batter is just combined and still a bit lumpy, with no visible pockets of flour, being careful not to overmix. Pour batter into the prepared baking dish.
6. 6 Arrange apple slices to completely cover the batter, making sure they do not overlap too much; you may not need all of the slices. Sprinkle with raw cane sugar and pine nuts.
7. 7 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Switch to the broiler function and cook until the top is slightly browned, about 2 minutes.
8. 8 Remove from the oven and allow to cool slightly before cutting and serving.

By Buckwheat Queen

Ingredients

• ✓ almond meal
• vanilla sugar
• white sugar
• white sugar
• butter
• all-purpose flour
• all-purpose flour
• applesauce
• cinnamon sugar
• apple
• baking powder
• all-purpose flour
• lemon
• egg
• vanilla sugar
• butter
• white sugar
• white sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Combine 3/4 cup plus 2 tablespoons sugar, 1/4 cup butter, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in lemon zest with the last egg.
3. 3 Combine 2 3/4 cups flour and baking powder. Sift over butter mixture and quickly beat into batter with the electric mixer running on low speed.
4. 4 Combine apple slices, lemon juice, and cinnamon sugar in a bowl and fold into batter. Spread batter onto the prepared baking sheet. Spoon applesauce onto batter and spread out evenly.
5. 5 Combine 1 cup plus 2 tablespoons flour, 1/2 cup cubed butter, 1/2 cup plus 2 tablespoons sugar, almond meal, and 2 teaspoons vanilla sugar in a bowl and mix into streusel. Sprinkle streusel over applesauce.
6. 6 Bake in the preheated oven until streusel is lightly browned and cake is set, about 40 minutes.

By manuela