From the Pantry: Almonds

When it comes to a baker’s arsenal, almonds are your powerhouse ingredient. Here are our go-to items:

Almond Flour
Almond flour is sometimes called almond meal, and while there is no official designation that separates the two, it is generally held that almond flour is ground a bit finer than almond meal. Some companies make a distinction in their products, and some don’t. You might get a more refined version of your recipe using the flour, which is the product we prefer for baking; meal gives a slightly more rustic result.

We Like: Bob’s Red Mill Finely Ground Almond Flour

Almond Paste    
A simple combination of almonds, sugar, and glucose, be sure to keep paste in the pantry and not the fridge, which will dry it out.

We Like: Odense Almond Paste

Sliced and Slivered Almonds
We recommend storing these in heavy-duty resealable plastic bags in the freezer to keep them fresh. Bring to room temp before adding to recipes.

We Like: Diamond Sliced Almond and Diamond Slivered Almonds. 

Marzipan
This candy dough is delicious all by itself, and very easy to work with. Slice into rounds right out of the tube for a last minute sweet to serve with coffee.

We Like: Solo Marzipan

Almond Extract
A combination of natural flavors, alcohol, and water. Be sure to find an extract that is all natural, as the artificial flavorings lend an unpleasant metallic note to your recipes.

We Like: The Spice House Almond Extract

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