Going above and beyond your Thanksgiving pecan pie cravings, these recipes make the most of that warm nutty flavor and satisfying crunch element. Find everything from walnut-studded coffee cake to pecan-swirled cinnamon rolls to our almond-rich take on a Canadian classic: Nanaimo Bars (an exclusive recipe share from our new November/December issue!). Trust us—you won’t find a bad nut in the bunch. For more nutty recipes, check out our chestnut baking feature, also in our November/December issue, on newsstands now!
Named after the city of Nanaimo on British Columbia’s Vancouver Island, this chocolate wafer crumb-crusted and custard-filled treat has been an iconic staple in Canadian households since the mid-1950s. With our own twist on the classic, toasted almonds add nutty flavor and crunch while the flaked sea salt cuts through its oh-so-rich decadence.
2. Chocolate Tart with Honey-Glazed Pecans
With this decadent tart, less is more. A simple graham cracker crust ensures that the bittersweet ganache and honeyed pecans remain the stars of the show. Our Chocolate-Hazelnut Tart, another one of our delectable standouts, is the perfect tart to complement your favorite red wine.
3. Bienenstich
German for “Bee Sting Cake,” the Bienenstich is honey rich and topped with a savory/sweet blend of caramelized almonds.
These bite-size, almond beauties are your next excuse for bringing out the mini brioche à tête molds. In our take on the classic French teacake, toasted almond flour and browned butter give a nuttiness that balances the sweet tartness of the dried cranberries and applesauce.
Think of this as a giant, sophisticated take on a peanut butter cup. A decadent peanut butter mousse, studded with roasted, salted peanuts, tops a bittersweet ganache base and a chocolate cookie crust. This pie will grant all your peanut-loving wishes.
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.
