/ 250 g ground walnuts or almonds

Ground walnuts and almonds are finely processed forms of tree nuts, derived from the seeds of Juglans regia and Prunus dulcis respectively. Walnuts are characterized by their brain-like wrinkled exterior, earthy and slightly bitter flavor profile, and high omega-3 fatty acid content. Almonds, by contrast, possess a smoother texture when ground, a mild, slightly sweet and buttery flavor, and are significantly higher in vitamin E. Both nuts are ground to a flour-like or powder consistency, typically achieving particle sizes ranging from fine meal to nut butter, depending on processing duration and equipment.

Ground walnuts and almonds serve as flour substitutes in baking, particularly in low-carbohydrate and grain-free applications, lending moisture, richness, and nutritional density to cakes, cookies, and pastries. Almonds are extensively used in Middle Eastern and Mediterranean cuisines, ground into dukkah spice blends, marzipan, and finely textured sweets such as baklava and nougat. Ground walnuts appear prominently in Eastern European and Middle Eastern cooking, used in meat fillings, sauces (notably muhammara), and as thickening agents for sauces. Both are incorporated into vegetarian and vegan baking to replace eggs and improve crumb structure; ground almonds particularly enhance the texture of macarons and flourless tortes.