Almond desserts

Blancmange (, from , ) is a sweet dessert popular throughout Europe commonly made with milk or cream, and sugar, thickened with rice flour, gelatin or corn starch, and often flavoured with almonds.

thumb|250px|right|French galette des rois (king cake|kings' cake) Frangipane ( ) is a sweet almond-flavoured custard, typical in French pastry, used in a variety of ways, including cakes and such pastries as the Bakewell tart, conversation tart, Jésuite, and galette des rois. A French spelling from a 1674 cookbook is franchipane, with the earliest modern spelling coming from a 1732 confectioners' dictionary. Originally designated as a custard tart flavoured by almonds or pistachios, it came later to designate a filling that could be used in a variety of confections and baked goods.

Shekerbura or shekarbura () is an Azerbaijani sweet pastry, usually eaten as a dessert. It is made in a half-moon shape, filled with ground almonds, hazelnuts, or walnuts, and sugar. Shekerbura, shorgoghal, and pakhlava are the traditional foods of Novruz in Azerbaijan.

Chinese dessert also popular in Hong Kong, Hong Kong, Taiwan, Japan, Malaysia and Singapore

English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds

an almond cake or pie from Galicia with origin in the Middle Ages.

Keşkül () is an almond-based milk pudding found in the middle east and Afghanistan. Usually served in a bowl and eaten with a spoon, it is often garnished with coconut shaving or pistachio nuts and is off-white in colour.

Swedish candy bar

Qottab ( qottâb) is an almond-filled deep-fried Iranian cuisine pastry or cake, prepared with flour, almonds, powdered sugar, vegetable oil, and cardamom. In some cases, ground walnuts are substituted for almonds. The city of Yazd is well known for its qottab, which is commonly prepared during the Persian new year (Nowruz).

Austrian dessert

pastry with almond paste filling

A Jésuite () is a triangular, flaky pastry filled with frangipane cream and topped with sliced almonds and powdered sugar. The pastry originated in France and the name refers to the triangular shape of a Jesuit's hat. A similarly-named sweet pastry known in Portugal and Spain, the jesuíta, consists of puff pastry filled with custard. In Germany, Jesuitermützen are a custard-filled pastry traditionally cut into triangles.

thumb|300px|Figolla with the shape of a heart. Figolla is a Maltese pastry stuffed with a marzipan-like filling and served as an Easter sweet. These are often shaped like hearts, crosses, stars, fish, bunnies, any symbol which links to Christianity, particularly Catholicism, but in modern times these can be shaped into anything the person you give one to is passionate about.

type of dried fruit filled bread from Bremen, Germany

Italian frozen dairy dessert

French almond dessert

Indian dessert made from dried apricots

candy consisting of a coconut patty topped with a whole almond, coated in milk chocolate

extremaduran dessert

rice pudding

Cupeta or copeta (originating from Arabic qubbayt, literally meaning 'preserved sweet') is a dessert made from honey, dissolved sugar and diced almonds.

Muskazine is the name of a German specialty made from almonds, spices, sugar, flour and eggs. It is produced by two cafés in Dettelbach, Germany, throughout the entire year. The biscuits look like a Saint James scallop. It was first mentioned in Literature in 1691 and originated in southern Germany. It is also known in Austria, where it was first mentioned in 1790.

Ciarduna is a type of Italian pastry.

French pastry