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Almond

Contents

What is almond
Culinary properties
Culinary uses
Processing stages
Common mistakes
FAQ

What is almond
Almond (Prunus dulcis) is the edible seed of a stone fruit native to the Mediterranean and Middle East. Modern commercial production is concentrated in California, Spain, and Australia. The kernel has a pale ivory color, firm crunchy texture, and a mild sweet-buttery flavor; bitter almonds are inedible raw due to amygdalin.

Culinary and technological properties

Flavor — mild, sweet, buttery; roasting intensifies nutty aroma via Maillard reaction at 140-160°C.
Color — natural skin is brown; blanched kernels are creamy white, ideal for light pastry.
Texture — high density and crispness; holds shape during baking and frying.
Fat content — 49-55% oil content creates rich mouthfeel in pastes and fillings.
Typical dosage — 20-30% in marzipan paste, 10-15% of flour weight in almond cakes, 3-5 g per serving as garnish.
Binding capacity — ground almonds absorb moisture and replace 20-30% of flour in gluten-free baking.

Culinary uses and product groups

Marzipan and pastes — ground almonds with sugar as base for desserts and confectionery.
Pastries and cakes — almond flour in macarons, financiers, frangipane, and stollen.
Praline and nougat — caramelized almonds as a core component of classic confectionery.
Plant-based beverages — almond milk and horchata.
Savory dishes — Spanish picada, Indian korma, Moroccan tagines, and Turkish main courses.
Coatings and garnish — flaked, slivered, or chopped on fish, poultry, pastries.

Industrial processing stages

Harvesting — mechanical shaking drops ripe fruit; hulls are separated on the ground or in huller machines.
Hulling and shelling — outer green hull removed, then hard shell cracked to release the kernel.
Sorting and grading — optical and size sorting by weight, color, and defects.
Pasteurization — steam or propylene oxide treatment to eliminate Salmonella; mandatory for US-grown almonds.
Blanching — brief immersion in 80-90°C water, then cold shock to loosen and remove the brown skin.
Drying — moisture reduced to 5-6% for long shelf life without rancidity.
Further processing — roasting at 140-160°C, slicing, slivering, or grinding into flour and butter.

Common mistakes when working with almonds

⚠️ Using raw bitter almonds — contain amygdalin that releases cyanide; only sweet varieties are safe for direct use.
❌ Storing at room temperature long-term — high oil content leads to rancidity within 3-4 months; refrigerate or freeze for extended storage.
❌ Skipping blanching for white pastries — brown skin bleeds color into macarons, marzipan, and light creams.
❌ Over-roasting — past 160°C almonds turn bitter and absorb a burnt aroma that ruins delicate desserts.
❌ Grinding warm or oily almonds — turns into paste instead of flour; always cool and dry before milling.

FAQ
How to blanch almonds at home?
Pour boiling water over raw almonds, rest 60 seconds, drain, and squeeze each nut to pop out the skin. Dry thoroughly before use.

Can almond flour replace wheat flour completely?
Only in specific recipes like macarons or flourless cakes. For general baking, replace 20-30% of wheat flour; full replacement changes structure dramatically.

How much marzipan from almonds?
Classic marzipan uses roughly equal parts blanched ground almonds and powdered sugar (1:1). Lübeck-style uses 2:1 almonds to sugar for a less sweet paste.

More information on almonds can be found in the articles below: