Almond

Almonds bring a mild nutty flavor and satisfying crunch to dishes.

Flavor

How to use it

Protein-Packed Cakes. Use almond flour in cakes. It adds structure with its protein and its oil keeps things moist, resulting in a tender crumb.

Smooth Operator. Grind almonds into a paste. Their proteins help thicken and emulsify, giving a smooth texture to sauces.

Common mistakes

• Storing almonds warm can lead to the oils going rancid.
• Over-toasting forms acrylamide, making them bitter.

What goes with almond

• Honey. Honey's sweetness balances almond's slight bitterness.
• Saffron. Almond's nutty flavor frames saffron's floral profile.
• Vanilla. Vanillin in vanilla and benzaldehyde in almonds create a sweet, nutty aroma.
• Cinnamon. Cinnamon shares a cinnamaldehyde aroma with almonds.
• Apple. Almond's sweet, marzipan-like notes soften apple's tartness, as in frangipane tarts.
• Cocoa. Toasted almond adds crunch and a sweet nuttiness that softens cocoa's bitterness.
• Peach. Peach stones and almonds share an almond-like aroma, so the two echo each other.
• Pear. Pear's mild sweetness and almond's marzipan notes sit together in classic tarts.

Try tonight

• Top a salad with sliced almonds for crunch.
• Blend ground almonds into a smoothie for added body.
• Roast spiced almonds for a snack.

Storage

Store in a cool, dry place, preferably in an airtight container.