When planning a menu, I usually don't have a problem coming up with the appetizer, main dishes, sides, or salads. My dilemma is the desser...

If you love the flavor of almond croissants, you're in for a treat with this Almond Frangipane Tart. With a rich almond flavor and the smooth texture of the frangipane filling, it dessert is absolute perfection. The best part? This tart comes together so quickly, especially if you use a premade pie crust as the base!

Adapted from The New Pie: Modern Techniques for the Classic American Dessert by Paul Arguin and Chris TaylorAlthough the authors strongly urge you to follow their recipes and use the same ingredients they do, I didn't have cane syrup so used sorghum syrup, which I had on hand. I bet you could use another liquid sweetener, such as agave nectar, rice syrup, mild honey (although even mild honey can have a strong presence), or Golden syrup, but results and tastes will vary and I think sorghum…

Recipes from Five Marys Farms - from our family to yours like this Salted Honey-Almond Pie

I never tire of ways to bake with apples during the fall, and this French Apple Almond Cake is my newest go-to. It's got a delicate, tender texture with crisp edges and sweet, tart apple flavor. Enjoy with powdered sugar, ice cream, whipped cream, or crème fraîche!

This Almond Torte has the perfect combination of an inside of sweet, chewy goodness and a topping of sweet, crunchy, almonds. This delicious, moist, torte is perfect as a brunch/breakfast treat or dessert or anytime!

Lofty, fudgy almond custard barely contained within a tender, flaky crust make this pie from the Extremadura region of Spain a rustic showstopper.

Almond paste topped with the sweetness and crunch of caramelized, glazed almond bits - Swedish Almond Tart simply delivers a luxurious taste of ALMOND in every bite!

Cherry Almond Pie is an easy fruit pie recipe with a fresh cherry filling flavored with almond and a lattice crust sprinkled with almonds.

A creamy ricotta filling with a hint of lemon and almond is baked inside of a sweet Italian pie pastry. Typically served on Easter, but not exclusively, this Ricotta Pie is the star of the show at any meal. The ricotta typically needs to be strained, so prepare ahead of time since this process takes at least 8 hours in the refrigerator or overnight. Please also note this pie requires a 9" deep-dish pie pan.