/ 200 g ground almonds
Ground almonds are rich in protein, dietary fiber, and healthy unsaturated fats, with significant amounts of vitamin E, magnesium, and manganese. They provide approximately 6 grams of protein and 14 grams of fat per 28-gram serving (one ounce).
About
Ground almonds are finely pulverized nuts derived from the kernels of Prunus dulcis, a tree native to the Mediterranean and Central Asia. The ingredient consists of blanched or unblanched almond kernels reduced to a powder or granular texture, retaining the natural oils of the nut. Ground almonds are characterized by a pale cream or tan color (depending on blanching), a slightly sweet flavor, and a dry yet oily texture when handled. Unlike almond flour, which is made from blanched almonds and is exceptionally fine, ground almonds are typically coarser and may include almond skin, resulting in a texture that retains more of the nut's inherent structure.
Culinary Uses
Ground almonds function as both a binder and texture modifier in baking and confectionery, particularly in continental European, Middle Eastern, and South Asian cuisines. They are foundational to products such as macarons, almond cakes, marzipan, and various pastries where they provide moisture retention and richness without gluten. In savory applications, ground almonds thicken sauces, enhance curries, and form the base of nut butters and pastes. They are also used as a coating for proteins and as an ingredient in energy bars and spice mixtures. Ground almonds contribute both structural integrity and nutritional density to preparations.