Almonds

almendra · almond

Flavor and role: Firm, nutty nuts used whole, sliced or ground (almond flour). Also used to thicken desserts and sauces.
Typical dishes and uses: Macarons and frangipane (almond flour), Spanish romesco sauce, Indian korma, topping for Moroccan tagine
Substitutes: Replace 1:1 with hazelnuts or cashews. Almond flour cannot be swapped 1:1 for wheat flour.
Storage: Keep sealed 3 months at room temperature, 6 months refrigerated, 1 year frozen.
Main countries: United States · Spain · Italy
Used in this book: Chicken Kabsa Albóndigas in Saffron-Almond Sauce with Picada Lamb Bobotie with Geelrys Bobotie Puff Hand Pies Brown Butter Almond Cherry Clafoutis Cherry Clafoutis Custard Toast Apple Crumble French Toast Bake Lamb Kabsa with Toasted Spices and Daqqus Kabsa Chicken Paella Oven-Baked Kaiserschmarrn with Homemade Zwetschkenröster Injeolmi Kaiserschmarrn with Honey Butter Lamb Seven-Vegetable Couscous with Tfaya Brown Butter Nanaimo Bars with Dark Chocolate Ganache Tiramisu Nanaimo Bars with Espresso Mascarpone Cream Injeolmi Syrniki with Roasted Soybean Powder and Honey Lamb Tagine with Prunes and Almonds

Updated 2026-10-10