Suggested uses

Basic prep

Storage & handling

Store in cool, dry place.

Ingredients

Almonds. Contains tree nuts.

Almonds (Prunus amygdalus) are the seeds contained in the fruit of the almond tree, a variety of stone fruit related to apricots, peaches, nectarines, cherries and other fruits. The almond is distinguished because almond seeds (the nut inside the fruit) are eaten and the fruit is discarded while the opposite is true for most of its relatives.

Commercially grown almonds include bitter varieties (so-called because their nuts contain higher concentrations of bitter, poisonous prussic acid which must be cooked out of the almonds before they can be eaten) and sweet almonds, including the more familiar varieties with creamy, nutty seeds eaten raw or roasted.

Almonds are generally accepted to be one of the first domesticated tree nuts. Almonds have been cultivated for centuries —several references to almonds appear in the Bible. Although native to the Middle East and Central Asia, almonds flower and fruit in warm temperate climates and are now cultivated in California, throughout southern Europe, North Africa, parts of Asia and Australia.

Almonds have a rich, slightly sweet flavor that is delicious on its own and also pairs well with other flavors. Almonds can be eaten whole or ground, or prepared as in marzipan, almond paste or almond butter. They are also frequently pressed for their oil or even put through a process that distills their flavor as almond essence. They are can also be processed with water to make almond milk, a substitute for dairy milk. A nutritional powerhouse, almonds are rich in calcium, fiber, folic acid, magnesium, potassium, riboflavin, vitamin E and heart-healthy monounsaturated and polyunsaturated fats.

Sliced blanched almonds are a recipe-ready style of almond. Whole sweet almonds are blanched to remove their brown papery skins and then the nuts are sliced. This highlights their crunchy but creamy texture and mild, buttery flavor.