Whole Raw(California), Flaked (Fine)/Blanched(California) and Ground/Blanched(Holland)
The Almond tree is a deciduous tree growing up to 10 metres high. They are cultivated in countries with Mediterranean climates, warm and dry in summer with mild wet winters. California is the largest and probably the biggest producer with 3.2 million tones giving them 59% of the worlds market.
Almonds become an economic crop 3 years after their planting with their greatest yield after 5 to 6 years.
The edible seed(Drupe) of this tree is also known as an Almond.
Almonds can be eaten raw, or roasted and salted has an healthy protein snack.
The Almonds can be covered in various ways; milk chocolate, cinnamon dusted milk chocolate and cocoa dusted milk chocolate. They make a delicious, confectionery treat.
Almonds can be added to breakfast cereals,muesli, desserts and ice cream.
Almonds can be made into a nut butter for spreading.
Almonds can be made into a milk alternative.
The Almond Nut contains omega 6 and omega 9, but no omega 3 and is rich in Vitamin E.
Almonds contain the same percentage of protein as carbohydrates. They contain Vitamin Bs, E, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc. They have plenty of dietary fibre.
Almonds when ground are made into marzipan for covering fruit and plain cakes. The marzipan can be produced into petite fours and other sweet types with marzipan inside dates
Almonds used has an ingredient are very versatile in pastries, cookies, biscuits, cakes, muffins, strudel, frangipane, Bakewell Tart, scones and other baking favourites.
You can use Ground Almonds/ Almond Flour/Almond Meal to replace wheat flour in gluten free baking. If cakes turn out heavy in texture replace with 1 tablespoon of Ground Almonds with 1 teaspoon arrowroot powder. This will lighten the texture of the cakes and heaviness of the mixture. You may need to swap and change quantities a little depending on the type of cake you are baking.
Ground Almonds can be used in savoury recipes like adding to soups to give a higher protein content especially good in peanut soup. They can be added to plain yogurt to give a thicker, nutty texture. Put into Indian Rotis to accompany curry, or used to make pesto or relish. Ground Almonds are use to make Frangipane cream with butter and eggs and put into many Italian and French pastries.
Flaked Almonds are used in lots of different ways. Firstly in baking small, tray (to cut up) or large cakes, scones, strudel, biscuits, flapjacks to give them a crunch and a beautiful nut texture.
Secondly, has a topping to help enhance the decoration of large fruit or plain cakes. Also smaller cakes like muffins, cupcakes, pastry slices, fruit plaits, cookies and crackers.
Thirdly adding to any breakfast cereal, granola, salad, yogurt or dessert that needs that great Sweet Almond flavour. The uses are in your own scope of imagination.
Whole Raw Almonds (California), Flaked Fine/Blanched Almonds (California) or Ground/Blanched Almonds (Holland) are also suitable for Vegetarians, Vegans and Coeliacs.