We’re giving almond flour a starring role in everything from tarts to cake to bear claws—oh my! Almond flour brings subtle nuance and complex flavor to baked goods. We added it to a few of our favorite things—including a marzipan-filled peach cake, a crispy double-crusted plum pie, and a juicy pineapple brown Betty—to give them a nutty boost.
Originating in the United States in the mid-1920s, these flaky puff pastries get their name from the oversized claw-like shape. As the dough rises, the sections separate, creating the “claws,” which conceal a homemade, almond flour-based marzipan filling.
We took the classic Brown Betty on a tropical vacation, and packed it with pineapple, passion fruit, and lime. Shredded coconut, sourdough bread crumbs, and almond meal create textural contrast between the bread and the soft fruit.
Fresh, juicy peach halves give this vanilla and buttermilk Peach Almond Cake bursts of color and concentrated sweet-tart flavor, while the addition of brandy to the homemade marzipan lends just the right amount of kick.
Almond flour is finer than standard all-purpose. It absorbs more moisture from the dough, giving the buttermilk crusts of these Blueberry-Almond Galettes added crispness. A hint of tart lemon zest balances out the sweetness of the blueberries.
From the dense, custardy bottom to the crisp top layer, almond flour amplifies the textures that are characteristic of this classic French Apple-Almond Cake. Additional egg yolks in the cake’s base also boost its custard-like consistency.
6. Almond-Browned Butter Plum Pie
If you are a crust addict, this Almond-Browned Butter Plum Pie is your dream come true. We added super-fine almond flour to the dough for subtle crunch—the perfect contrast to the juicy, sugared plum slices inside.
We love the extra crunchy texture almond flour lends to this not-too-sweet dessert’s crust. Smooth frangipane, an almond pastry cream, adds another nutty element, and is a great base for the fresh, juicy apricots in both taste and texture.
If there were a tart that embodied springtime, this would be it. The addition of rhubarb to this delicate pastry’s nutty filling energizes a classic—and that chevron lattice isn’t too shabby either.
