Wondering what to do with almonds? This guide covers how to pick them, cook them, store them, and swap them, plus 1,782 recipes to put them to work.
What are almonds?
Almonds can be found in a variety of different forms. Natural almonds are the whole nuts with their skins intact. Blanched almonds are the whole nuts with their skin removed.
Slivered almonds which are usually blanched are cut into narrow sticks, julienned so to speak.
Sliced almonds are available as natural with skins (which look prettier with their ring of brown skin) and as blanched.
Roasting almonds deepens their flavor and is advisable in most use in recipes. Spread the almonds on a baking sheet and roast at 300 degrees F (140C) until just beginning to brown, about 10 to 15 minutes. Be careful, using a higher temperature to try to speed up the process can easily burn them! If you can't keep an eye on them, use 250 degrees F (120C) to be on the safe side. Steady and slow is the way to go.
Almond meal also called almond flour in some recipes is finely ground almonds. You can make your own almond flour by grinding whole natu
Alternatively chop the almonds roughly and place them into your food processor and process until the desired consistency is reached. The only drawback is the noise and the lack of fluffy texture.ral or blanched almonds on the fine blade of a food grinder. This will achieve the same fluffy texture as store bought almond meal.
While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. It, along with other nuts, is often sprinkled over desserts, particularly sundaes and other ice cream based dishes. They are also used to make almond butter, a spread similar to peanut butter, popular with peanut allergy sufferers and for its less salty taste.
Almonds contain approximately 49% oils, of which 62% is monounsaturated oleic acid (an omega-9 fatty acid), 24% is linoleic acid (a polyunsaturated omega-6 essential fatty acid), and 6% is palmitic acid (a saturated fatty acid).
The oil is good for application to the skin as an emollient, and has been traditionally used by massage therapists to lubricate the skin during a massage session. It is a mild, lightweight oil that can be used as a substitute for olive oil.
Types of almonds
Specific kinds of almonds and the recipes that use them.
Almond paste is a dense, pliable mixture of finely ground blanched almonds and sugar, usually bound with a little glucose or egg white. It carries a strong, true almond flavor and a slightly grainy, fudge-like texture that softens into doughs and batters as they bake.
It is roughly half almonds, half sugar. That higher nut content is what separates it from sweeter confections made on the same base, and it gives baked goods a deep marzipan flavor without turning them cloying.
Bakers reach for it in European classics like Italian rainbow cookies and German stollen, plus the almond layer baked into Danish pastry and frangipane tarts.
Almond butter is a smooth or crunchy paste made by grinding almonds until their own oils release and the nuts turn into a spreadable cream. It is the almond world's answer to peanut butter, with a milder, sweeter, more delicate nuttiness and a slightly looser texture.
Good almond butter is just almonds, sometimes with a pinch of salt. The natural kind separates in the jar, with a layer of oil rising to the top, which is a sign of a real, unstabilized product rather than a flaw.
Beyond its role as a spread, it earns a place in baking and in sauces, where its richness does the work of both fat and flavor.
Almond meal is whole almonds ground to a coarse, sandy flour, usually with the brown skins left on. Those skins give it a flecked, rustic look and a deeper, nuttier flavor than its smoother cousin.
The difference from almond flour comes down to skins and grind. Almond flour is made from blanched, skinless almonds milled fine and pale, while almond meal is coarser and speckled. They swap into most recipes, but the meal bakes a touch heartier.
Like all ground almonds, it is gluten-free and high in fat, so it behaves nothing like wheat flour. It adds moisture and richness instead of structure. For the wider family, see the flour hub.
Granola with fresh fruit is the no-cook breakfast bowl done right: crunchy granola topped with blueberries, raspberries, banana, and sliced almonds, then milk or yogurt. Ready in 5 minutes, high in fiber.
Fudgy chocolate brownies loaded with two kinds of chocolate chips and topped with toasted almonds. The saucepan method melts butter, sugar, and chocolate together for intense cocoa flavor.
Chocolate almond coffee, a homemade flavored coffee blend with ground coffee, chocolate and almond extracts, and freshly grated nutmeg. Brew like regular coffee for a cafe-style drink at home.
Tuna Casserole Supreme is a quick and easy dish that combines pantry staples like canned soup, tuna for a comforting meal. It features a creamy, savory base with added crunch from water chestnuts and almonds, topped with cheese for a delightful texture contrast.
Toasted blanched almonds fold into buttery shortbread dough spiked with Cognac and vanilla, then get dusted with powdered sugar while hot for these melt-away cookies with sophisticated European flair.
Homemade granola with rolled oats, sliced almonds, shredded coconut, wheat germ, and cinnamon, lightly bound with maple syrup and oil. Bakes in 10 minutes flat. Toss in golden raisins or dried cranberries after toasting.
Mom's baklava layers buttery phyllo with a blend of ground almonds and walnuts, soaked in cinnamon-lemon honey syrup. The cool-syrup-over-hot-pastry trick keeps every flaky layer crisp.
Mango ice cream made without a machine, blending ripe mango and papaya with a whipped egg-yolk custard, thick cream, coconut milk and ground almonds, then frozen in a mould until scoopable.
Glace baklava rolls candied fruit, ground almonds, and egg-bound sugar inside buttered phyllo, bakes until golden, then soaks in lemon-cinnamon syrup. A festive twist on classic Greek baklava.
Snack pumpkin muffins with pumpkin puree, cinnamon, and an optional sliced almond topping. Small-batch (4 muffins), ready in 35 minutes, perfect for a single serving or two cookies and tea.
Almond Brownies: deeply fudgy brownies built on melted chocolate chips with almonds for crunch. Two chocolate hits (melted in batter, folded in whole) for fudgy depth and nutty contrast.
Cranberry almond bundt cake with cornmeal and applesauce. A dairy-free leaning bundt with tart cranberries, ground almonds, and a soft golden crumb. Drizzle with glaze or dust with powdered sugar.
Vegan banana muffins built on cornmeal, rice flour, and soy flour for a gluten-free, dairy-free, egg-free breakfast. Almonds and cinnamon add warmth, mashed banana sweetens.
Simple baklava bites: buttery phyllo cups twisted into little sachets around a honey-sweetened almond, walnut, and apricot filling. All the baklava flavor, none of the fuss.
Apple cakes baked muffin-style with a tender sour cream and ground almond crumb, warm nutmeg, and slices of fresh apple fanned across the top. Dusted with powdered sugar for an easy single-serve dessert.
Apple almond pancakes whip beaten egg whites into a buttermilk-and-apple-juice batter for cloud-light, nutty flapjacks. Half whole wheat flour, ground almonds, and a hit of fruit juice keep them tender and fragrant.
Flour-free mandarin cake made with whole boiled tangerines, ground almonds, and eggs. Naturally gluten-free with an intense, moist citrus crumb that melts on the tongue.
Double almond ice cream layers almond extract through a custard base and folds in butter-sugar caramelized almonds. Two hits of almond, both flavor and crunch, in a classic French-style ice cream.
Three-nut baklava layers buttered phyllo with walnuts, pistachios, and toasted almonds, then drinks in a citrus-clove honey syrup overnight. The Greek dessert pulled out for big celebrations and bigger family gatherings.
Quick banana muffins ready in 45 minutes with just one bowl and pantry staples. Moist, lightly sweet, and perfect for breakfast on the go or after-school snacking.
Linzer cookies built on a buttery ground-almond shortbread, scented with vanilla, almond extract, and a hint of cinnamon. Each cookie holds a thumbprint of lemon-spiked raspberry jam, finished with sliced almonds and powdered sugar.
Linzer cookies built on a buttery ground-almond shortbread, scented with vanilla, almond extract, and a hint of cinnamon. Each cookie holds a thumbprint of lemon-spiked raspberry jam, finished with sliced almonds and powdered sugar.
Buttery shortbread-style cookies studded with chocolate chips and slivered almonds, perfumed with both vanilla and almond extract. Eggless, no-fuss, and ready for any party tray.
Pumpkin chocolate chip muffins spiced with pumpkin pie spice and studded with chocolate chips and toasted almonds. Moist, tender and quick to mix, a cozy fall and holiday breakfast bake.
Buttery shortbread dough studded with finely ground almonds bakes into tender, melt-in-your-mouth cookies where almond extract amplifies the nutty richness in every crumbly bite.
Chocolate four-nut biscotti loaded with walnuts, pecans, cashews, and almonds, plus mini chocolate chips. Twice-baked Italian cookies, optional white chocolate dip.
Hamburger patties mixed with toasted slivered almonds and fine herbs, then broiled or grilled. The almonds add unexpected nutty crunch and texture to the classic burger, dressed up or down for any meal.
Silky rose-scented candy squares dusted in powdered sugar, made with cornstarch and cream of tartar. Customize with pistachios, almonds, or fruit flavors for an authentic Middle Eastern sweet.
Greek baklava with buttery cookie dough rolled around spiced nuts and phyllo, soaked in honey-lemon syrup for layers of crisp pastry and rich almond filling.
This peach crips are so delicious that I finish the whole thing within a day. I was inspired by "Cookie + Kate" (one of my favourite food bloggers, see her original recipe below). She always comes out amazing recipe ideas and beautiful photos. Don't forget to check her blog out if you love delicious and healthy food as much as I do.
Spiced banana bread with ginger, allspice, fresh nutmeg, lemon zest, ground almonds, and four mashed ripe bananas. A warmly aromatic loaf that beats plain banana bread by a mile.
Coffee brickle ice cream churns sweetened condensed milk and half-and-half with strong instant coffee, toasted almonds, and almond brickle chips. No-cook custard for the home ice cream maker.
Homemade crunchy granola with rolled oats, coconut, almonds, sesame, sunflower seeds, and wheat germ, baked low and slow with honey and vanilla. Raisins stirred in after cooling.
Apple strudel wraps sliced apples, raisins, ground almonds, lemon zest, and cinnamon in buttery layers of crisp phyllo pastry. Old-world Austrian dessert that makes two strudels from one batch.
A super juicy and tasty pear galette and it's also very easy to make. This delicious and rustic galette is not too rich, not too sweet and just the right balance. An ideal dessert for fall, especially it's best served while it's warm.
