Blanched flour
Raw blanched ground almonds (also known as almond flour) are the result of grinding sweet almonds that have had their brown skin removed through a blanching process.
Here are its main characteristics:
Appearance and texture: it has a pale white color and a fine, smooth, and loose texture, similar to coarse flour.
Flavor: its flavor is delicate, subtly sweet and oily, providing a pure nutty aroma without the bitter note that the skin sometimes imparts.
Culinary use: it is a star ingredient in classic and healthy baking. It is essential for making macarons, marzipan, cakes (like Santiago cake), moist sponge cakes, and cookies.
Properties: because it is neither roasted nor fried, it retains all its nutrients: it is rich in healthy fats, vegetable protein, vitamin E, and fiber.
Furthermore, it is naturally gluten-free, making it the perfect substitute for wheat flour for people with celiac disease or on low-carb (keto) diets.
Blanched diced
Diced blanched almonds are whole almonds that have been blanched, meaning their brown skin has been removed, and then chopped into very small, uniform pieces, generally between 2 and 4 millimeters.
Here are their key characteristics:
Appearance and texture: they have a uniform, clean, ivory-white color. Being raw, their texture is tender yet firm, with a mild flavor and a very subtle, natural sweetness.
Main use: they are a star ingredient in baking and pastry making. They are widely used for coating chocolates, decorating cakes (like Tarta de Santiago), pastries, or ice cream. They also add an excellent crunch as a topping to yogurts, fruit bowls, or even savory dishes like vegetable soups and salads.
Culinary advantage: because they are raw, they are ready to be toasted or baked at home if you want to enhance their aroma, or to be incorporated directly into doughs that will be baked. It saves you all the work of peeling and chopping!
It's an excellent option if you're looking to add extra protein, healthy fats, and a crunchy texture to your dishes quickly and easily.
Blanched sliced
Raw blanched sliced almonds are almonds cut into very thin, lengthwise slices or flakes, after their outer brown skin has been removed.
Here are their main characteristics:
Appearance and texture: they have a uniform ivory-white color, a tender yet slightly crunchy texture, and a mild, subtly sweet flavor, free of the bitter aftertaste sometimes imparted by the skin.
Culinary uses: they are a star ingredient in baking for decorating cakes (like Tarta de Santiago), sponge cakes, chocolates, or for adding to granola and yogurt. In savory dishes, they are perfect for adding texture to salads, rice dishes, couscous, and sauces for meat or fish.
Nutrition: because they are neither roasted nor fried, they retain all their natural properties. They are an excellent source of healthy fats, vegetable protein, fiber, vitamin E (an antioxidant), and magnesium.
Raw blanched almond sticks (also known as almond slivers) are a very versatile gourmet ingredient in the kitchen.
Here are their main characteristics:
Appearance: these are natural almonds that have had their brown skin removed (peeled) and have been cut lengthwise into thin, ivory-white sticks.
Flavor and Texture: being raw, they have a mild, sweet flavor and a tender yet firm texture. When you bite into them, they provide a very pleasant crunch.
Culinary Uses: they are perfect for both baking (for decorating cakes, chocolates, or adding to cookies) and savory dishes (in salads, Asian rice dishes, couscous, or for coating meats and fish).
Blanched slivered
Blanched halves
Raw blanched almond halves are almonds that have had their outer brown skin removed through a quick blanching, and are then split lengthwise.
Here are their main characteristics:
Appearance: they have a uniform ivory-white color, a smooth texture, and a clean, crisp, crescent shape.
Flavor and aroma: because they are neither roasted nor fried, they retain a natural, mild, slightly sweet flavor and a subtle aroma of fresh nuts.
Versatility: they are a star ingredient in cooking and baking. Ideal for decorating cakes, sponge cakes, and chocolates, adding to salads, sautéing with vegetables or rice, and preparing classic sauces (such as romesco or ajoblanco).
Properties: they are an excellent source of healthy fats, plant-based protein, fiber, vitamin E, and magnesium.