Almonds: Whole, Sliced, Ground and Milk, Plus a Note on Bitter Almonds

Almonds are the seeds of a tree related to peaches and cherries, and their ancestry goes back to Central and Western Asia. The tree spread through the Mediterranean in ancient times and later to California, which now produces most of the world's almonds. Spain, Australia and Iran also grow them. What we eat is the kernel inside a hard shell, which sits inside a leathery hull.

Flavour and texture

Sweet almonds are mild, slightly sweet and crisp, with a clean nutty taste. Roasting deepens the flavour and increases crunch. The brown skin has a faint bitterness and a bit of tannin. Blanched almonds, which have had the skins removed, are pale and smooth, and preferred for delicate desserts.

The different forms

Whole natural almonds are the everyday snack. Blanched almonds, slivered, sliced or flaked almonds are used for toppings and baking. Almond flour is made from blanched nuts, while almond meal is coarser and made with the skins. Marzipan is sweetened almond paste, and frangipane is an almond cream used in French tarts. Almond butter and almond milk are popular, though almond milk is mostly water and contains few almonds, so check the label.

Cooking ideas

Toast sliced almonds for salads, green beans and rice. Add ground almonds to cakes to keep them moist. Make a Spanish romesco or ajo blanco soup with almonds. Crush them into a crust for fish. Soak and blend for a creamy base in curry sauces, as in Indian and Pakistani kormas. Almonds also pair with cherries, apricots, honey, chocolate, cardamom and citrus.

Soaking and skinning

To blanch almonds, put them in boiling water for one minute, drain and squeeze them out of their skins. Soaking overnight softens them for milk and butter, but is optional. Do not soak for too long in warm conditions.

Almonds provide unsaturated fats, protein, fibre, vitamin E, magnesium and calcium. They are among the more nutrient-dense nuts, but as with all nuts, they are high in calories, so a small handful of about 25 to 30 grams is a normal serving.

Bitter almonds

Bitter almonds are a different variety that contains compounds which release cyanide when crushed and eaten. Raw bitter almonds can be dangerous and they are not sold for casual eating in many countries. Sweet almonds sold as food are the safe ones. If you come across a very bitter almond in a packet, spit it out and discard the batch.

Storage and cautions

Whole almonds keep for many months in a cool, dry place, and ground almonds are best kept in the fridge. Almonds are a common tree nut allergen and cross-contact is frequent in bakeries and factories. Whole almonds are a choking hazard for young children, who should be offered ground or butter forms instead, as advised by health professionals.

This article is general information, not medical advice.