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Amaretto Coffee Creamer
Drink

Amaretto Coffee Creamer

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine condensed milk, nonfat milk, almond extract, and cinnamon in a glass Mason jar; cover and shake well. Store in the refrigerator for up to 2 weeks. Shake before using, as condensed milk will settle to the bottom.

By Summer Davis

Vanilla Punch
Drink

Vanilla Punch

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a saucepan over medium heat, combine sugar and water. Cook, stirring frequently, until sugar is dissolved. Stir in vanilla and almond extract. Cool, and refrigerate.
  2. 2 To serve: In a punch bowl with ice, mix 1 cup syrup with 2 liters ginger ale or lemon-lime soda.

By Teri G.

Dreamsicle Iced Tea Latte
Drink

Dreamsicle Iced Tea Latte

5.0

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine 1 cup water and brown sugar in a saucepan; bring to a boil, stirring frequently. Remove from heat; stir in almond extract and vanilla extract.
  2. 2 Combine remaining water and almond milk in a saucepan; bring to a boil. Add tea bags; steep for 5 minutes. Remove tea bags; stir in extract mixture. Fill two tall glasses with ice; pour in tea.

By Allrecipes Member

Lemon Almond Tea
Drink

Lemon Almond Tea

3.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar.
  2. 2 Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.

By Shelley

Almond Tea
Drink

Almond Tea

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix sugar and instant tea powder together in a 1-gallon container. Pour in boiling water and lemonade concentrate; mix until well combined. Stir in vanilla and almond extracts, then fill the container with cold water. Stir to combine.
  2. 2 Serve over ice or refrigerate until ready to serve.

By BahamaMama62

Frosted Almond Coconut Cream Coffee
Drink

Frosted Almond Coconut Cream Coffee

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place chilled cold brew concentrate, cream of coconut, almond extract, and ice cream in a blender. Blend all ingredients just enough to mix well, 10 to 15 seconds. Pour into a large glass.
  2. 2 Top with whipped cream, sweetened coconut flakes, almond slices, and a maraschino cherry.

By Allrecipes Member

Lisa's Irish Cream
Drink

Lisa's Irish Cream

4.6

Prep
495 min
Cook
Total
500 min

Instructions

  1. 1 In an electric blender, combine eggs, sweetened condensed milk, chocolate syrup and coffee granules. Blend for 3 minutes.
  2. 2 Add creamer, vanilla extract, almond extract and brandy to the mixture in the electric blender. Blend for 12 minutes. Refrigerate the mixture overnight.
  3. 3 Strain the Irish Cream through a cheesecloth, then serve.

By Lisa

Homemade Irish Cream
Drink European

Homemade Irish Cream

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine sweetened condensed milk, whiskey, cream, chocolate syrup, coffee granules, vanilla extract, and almond extract in a blender. Blend on high speed until well combined, 20 to 30 seconds. Store in a tightly sealed container in the refrigerator for up to 2 months.
  2. 2 Shake well before serving.

By Mom

Cheerwine Cake
Drink American

Cheerwine Cake

3.0

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  2. 2 Combine cake mix, cherry soft drink, eggs, oil, and almond extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28minutes. Remove from the oven and let cool completely, at least 30 minutes.
  4. 4 Combine cherry soft drink, butter, and cocoa powder in a saucepan over medium heat and bring to a boil. Stir and remove from heat.
  5. 5 Place powdered sugar into a bowl and pour hot cherry mixture on top. Mix until smooth. Stir in almond extract and allow to cool frosting lightly. Spread over the cake.

By Debi

Cherry-Lime-Basil Smoothie
Drink American

Cherry-Lime-Basil Smoothie

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine cherries, almond milk, ½ cup crushed ice, lime zest, lime juice, basil, and almond extract in a blender; blend until cherries and basil are well incorporated and mixture is smooth. Add more crushed ice if you prefer a thicker consistency, or add water if you prefer a thinner consistency.

By lutzflcat

Almond Milk Horchata
Drink Mexican

Almond Milk Horchata

4.3

Prep
5 min
Cook
Total
245 min

Instructions

  1. 1 Stir together rice milk, almond milk, and condensed milk in a gallon jug. Mix in vanilla and almond extracts. Pour about 2 cups into a bowl; whisk in cinnamon until mostly combined.
  2. 2 Pour cinnamon mixture back into the jug; stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours to overnight.
  3. 3 Stir horchata before serving over ice.

By melissacraddock

Wolf's Light Irish Cream
Drink European

Wolf's Light Irish Cream

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Stir sugar, 2 1/2 teaspoons water, cocoa powder, and salt in a small saucepan and bring to a boil, stirring to dissolve sugar and salt. Let cool and stir in 1/4 teaspoon vanilla extract.nn
  2. 2 Whisk confectioners' sugar, both amounts of dry milk powder, and 1/2 cup water in a small saucepan, bring to a boil, and reduce heat to low. Simmer mixture until smooth and thick, stirring often, 15 to 20 minutes. Set aside to cool and stir cream of coconut into milk mixture.nn
  3. 3 Combine chocolate syrup, milk mixture, Irish whiskey, half-and-half, instant coffee, 1 teaspoon vanilla extract, and almond extract in a blender; blend on high speed for 30 seconds. Bottle mixture and refrigerate. Liqueur will stay fresh in refrigerator at least 2 months. Shake bottle well before serving.nn

By Bruce "Werewolf" McLaren

Bee Sting Cake (Bienenstich)
Drink European

Bee Sting Cake (Bienenstich)

3.8

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter in a large bowl. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well-greased bowl; cover and let rise in a warm place for 1 hour, or until doubled.
  2. 2 Punch down dough. Roll out to a 1/2-inch thickness. Spread into a greased 8-inch square baking pan. Cover and let rise for 30 minutes.
  3. 3 Melt 3 tablespoons butter and confectioners' sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto dough. Allow dough to rise for an additional 30 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Bake in the preheated oven for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
  5. 5 Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar in the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat and stir in extract. Chill, covered, in the refrigerator for at least 1 hour. Beat whipping cream with cream of tartar until stiff. Fold into chilled pudding.
  6. 6 Cut cooled almond bread into 1 1/4x2-inch rectangles; slice each one horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

By Carol Chung Chi Wa

Amaretti
Dessert Italian

Amaretti

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
  2. 2 In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
  3. 3 Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

By Kevin Ryan

True Amaretti
Dessert Italian

True Amaretti

5.0

Prep
20 min
Cook
10 min
Total
210 min

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

Amariette Cookies
Dessert Italian

Amariette Cookies

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat egg whites and sugar until fluffy. Add the ground almond and almond extract, mixing well. Shape dough into walnut sized balls, roll in sugar and put a piece of almond or candied cherry on top.
  3. 3 Bake at 350 degrees F (175 degrees F) until firm. Bottom should be light brown.

By Connie Alexander

Chocolate-Dipped Coconut Macaroons
Dessert Italian

Chocolate-Dipped Coconut Macaroons

4.5

Prep
20 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
  3. 3 Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
  4. 4 Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
  5. 5 Meanwhile, place 3/4 of the 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. Remove from heat and stir in the rest of the chocolate until it melts.
  6. 6 Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

By John Mitzewich

Uncle Frank's Italian "S" Cookies
Dessert Italian

Uncle Frank's Italian "S" Cookies

5.0

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
  2. 2 Mix flour, sugar, shortening, milk, eggs, baking powder, and almond extract in a bowl by hand until smooth.
  3. 3 Form dough into a 1-inch thick log. Cut small portions and roll into 3-inch long pieces, then shape into "S" shapes. Place on the prepared cookie sheet.
  4. 4 Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By mrsjohnson

Italian Cookies with Icing
Dessert Italian

Italian Cookies with Icing

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. 2 Sift flour and baking powder together into a bowl.
  3. 3 Beat butter and sugar together in a large bowl with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in almond extract. Add flour mixture, 1 cup at a time; mix on low speed until incorporated. Roll batter into teaspoon-sized balls and place on the prepared baking sheets.
  4. 4 Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
  5. 5 While cookies are baking, beat confectioners' sugar, milk, and almond extract for icing in a bowl until smooth.
  6. 6 Set cooled cookies close together on a cookie sheet. Frost with icing and sprinkle with nonpareils.

By Lee M Longo

Crunchy Almond Biscotti
Dessert Italian

Crunchy Almond Biscotti

4.4

Prep
30 min
Cook
80 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread almonds in a single layer on a baking sheet.
  3. 3 Toast almonds in the preheated oven until lightly browned and fragrant, 8 to 10 minutes. Allow almonds to cool.
  4. 4 Reduce oven temperature to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
  5. 5 Lightly beat eggs, vanilla, and almond extract in a medium bowl. Combine flour, sugar, baking powder, and salt in a large bowl. Gradually beat egg mixture into flour mixture with an electric mixer until dough comes together. Add toasted almonds and mix until just incorporated.
  6. 6 Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to the prepared baking sheet.
  7. 7 Bake in the preheated oven until firm to the touch, 30 to 40 minutes. Allow log to cool on a wire rack for 10 minutes. Transfer log to a cutting board and cut into 1/2-inch-thick slices using a serrated knife. Return biscotti slices to the baking sheet.
  8. 8 Return biscotti to the oven and bake until firm to the touch, about 20 minutes. Flip each cookie and continue baking until toasted, about 20 minutes more. Cool biscotti completely before storing in an airtight container.

By kel7298

Chocolate Cherry Biscotti
Dessert Italian

Chocolate Cherry Biscotti

4.7

Prep
25 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
  2. 2 In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
  3. 3 With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
  4. 4 Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
  5. 5 Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

By Jennifer Wall

Italian Cheesecake
Dessert Italian

Italian Cheesecake

4.1

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
  2. 2 Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
  3. 3 Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

By LYNN SEVERNS