Almond cookies

thumb|Traditional macarons Nancy, France|de Nancy A macaron ( , ) or French macaroon ( ) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring.

alt=A plate of coconut and chocolate coconut macaroons served on Passover|thumb|A plate of coconut and [[chocolate coconut macaroons served on Passover]] A macaroon ( ) is a small cake or cookie, originally made from ground almonds, egg whites, and sugar, but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings.

Speculoos (; ; or Karamellgebäck ), known as speculaas in the Netherlands ( or biscoff ( ) internationally, is a biscuit, with origins in the Low Countries (Belgium and the Netherlands), baked with speculaas spices, which is a mix of cinnamon, and sometimes other spices: nutmeg, clove, ginger, cardamom and black pepper — the actual spice mix varies by region and manufacturer. They are usually flat, crisp and moulded to carry certain traditional images. Historically it was popular to eat speculoos around the feast of Saint Nicholas (Dutch: Sinterklaas). The oldest sources on speculoos also

'''''' are a shortbread-type biscuit, usually made with ground almonds. Versions are found in most Arab, Balkan and Ottoman cuisines, with various different forms and recipes. They are similar to polvorones from Andalusia.

'''''' are Austrian, German, Swiss, Czech, Slovak and Hungarian small, crescent-shaped biscuits. They were originally made with walnuts, but almonds or hazelnuts can also be used. They get their typical flavour from a heavy dusting of vanilla sugar.

Biscotti are Italian almond biscuits originating in the city of Prato, Tuscany. They are twice-baked, oblong-shaped, dry, and crunchy. In Italy, they are known as , or and may be dipped in a drink, traditionally Vin Santo. Smaller biscotti may be known as or . In Italian, the word (: ) encompasses all types of biscuits or cookies.

Şekerpare (, pronounced sheh-kehr-PAH-reh) is a common dessert in Turkish cuisine. It is a semolina cookie that is topped with nuts and soaked in sugar syrup. It is most popular during Ramadan.

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A tuile () is a baked wafer, French in origin, generally arced in shape, that is made most often from dough (but also possibly from cheese), often served as an accompaniment of other dishes. Tuile is the French word for tile, after the shape of roof tiles that the arced baked good most often resembles. Tuiles are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream.

Italian-American cookie

almond seed biscuit

trademark

dessert associated with Eastern European Jews

classic Italian cookie covered in pine nuts

Mandelkubb is a traditional Swedish bitter almond cookie characterized by a bittersweet flavor. Its distinct flavor is derived from bitter almonds. The pastry is made with flour, sugar, eggs, butter, bitter almonds, ammonium carbonate, and leavening agents. They are often garnished with nib sugar.

cookie of Italian origin

type of pastry or cookie

Ricciarelli are a type of biscuit originating in 14th-century Siena, Italy. It is considered one of the signature sweets of Siena, in addition to panforte, cenci, and cavallucci.

Italian biscuit

thumb|'''Nzuddi ''''Nzuddi''''' are traditional cookies typical of the Italian provinces of Messina and Catania. They are spherical, slightly flattened, golden-colored cookies, made of flour, sugar, almonds, cinnamon, egg whites, and ammonia.