Almond
Almonds are versatile, mildly sweet tree nuts used across baking, confectionery, and savory sauces worldwide, from German marzipan to Spanish romesco and Indian milk-based desserts.
How to buy
Whole almonds should look plump and pale tan without dark spots or shriveling, and sliced or slivered almonds should smell sweet and mild rather than bitter or musty. Blanched almonds (skins removed) are preferred for marzipan and other smooth pastes.
How to store
Almonds are drier and lower in oil than many other nuts, so they keep reasonably well in a sealed container at room temperature for a few months, and considerably longer refrigerated or frozen.
Culinary profile
- Flavor
- Mild, sweet, and faintly floral, with a flavor that deepens and turns nuttier when toasted. Almond extract, made from bitter almonds, carries a far more intense marzipan-like flavor than the nut itself.
- Texture
- Firm and crunchy whole, almonds soften when blanched and turn smooth and paste-like when ground finely, as in marzipan or almond butter.
- Aroma
- A mild, sweet, slightly floral smell that becomes richer and toastier once roasted.
How to prepare
- Toasted or roasted — Toasted whole or slivered to deepen flavor for snacking or garnishing.
- Blanched and ground — Skins removed, then ground fine into almond flour or paste for baking.
- Blended into milk — Soaked and blended with water into a mild plant milk.
- Candied — Coated in sugar and toasted until glazed and crunchy.
Classic dishes
American
- Almond-crusted trout — Pan-fried trout coated in sliced almonds, a classic American preparation (trout amandine).
Italian
- Amaretti cookies — Crisp Italian almond cookies, sometimes flavored with bitter almond or apricot kernel.
- Sicilian almond granita — A smooth, icy almond-milk dessert popular in Sicily, especially for breakfast with brioche.
Chinese
- Chinese almond cookies — Crumbly, lard-based cookies flavored with almond extract, a dim sum and bakery staple.
Indian
- Badam kheer — A rich Indian rice pudding simmered with ground almonds, saffron, and cardamom.
- Thandai — A spiced, chilled almond milk drink flavored with saffron and cardamom, popular during festivals.
French
- Tarte amandine — A French tart filled with a sweet almond frangipane, often layered with fruit.
Mediterranean
- Kaab el ghazal — Crescent-shaped Moroccan pastries filled with sweetened almond paste.
Greek
- Amygdalota — Soft Greek almond cookies often shaped into crescents and dusted with powdered sugar.
Spanish
- Turrón — A dense Spanish nougat-like candy made with almonds and honey, traditional at Christmas.
- Romesco sauce — A Catalan sauce of roasted peppers, tomato, and ground almonds, served with grilled fish and vegetables.
- Ajo blanco — A chilled Andalusian soup of blended almonds, garlic, bread, and olive oil.
German
- Marzipan — A smooth, sweet paste of ground almonds and sugar, shaped into candies and cake decorations.
- Bethmännchen — Small marzipan cookies from Frankfurt, traditionally topped with three almond halves.
British & Irish
- Bakewell tart — An English tart layered with jam and a sweet almond frangipane filling.
Substitutions
- Cashew — Creamier and softer than almonds, better suited to smooth sauces than to anything requiring crunch.