Ingredient
Almond
The most versatile nut in a kitchen: eaten whole, ground into flour, pressed for oil or soaked for milk. Blanched almonds have had the brown skin slipped off, which matters for colour in a pale cake or a delicate sauce.
- Sourcing
- Buy from a shop with turnover — nuts sit badly. Whole almonds in their skins keep longest; flaked and ground go rancid fastest because more surface meets air.
- Varieties
- Whole, Blanched, Flaked, Ground
- Quality cues
- Should snap cleanly and taste sweet. Any bitterness or a paint-like smell means the oils have turned, and no amount of toasting brings them back.
- Substitutions
- Hazelnut, Cashew, Macadamia
- Storage
- Airtight and cool. The fridge or freezer is worth it for flaked, ground or anything you will not finish within a month.
- Shelf life
- Whole 6-12 months in the cupboard, up to 2 years frozen; ground or flaked closer to 3 months
Nutrition
Per 100 g
- Calories
- 579 kcal
- Protein
- 21.1 g
- Fat
- 49.9 g
- Carbs
- 21.6 g
- Fibre
- 12.5 g
- Sugars
- 4.3 g
- Sodium
- 1 mg
From USDA FoodData Central (#170567). Raw, edible portion.