/ 80 g roasted and ground almonds or walnuts

Almonds are the edible seeds of Prunus dulcis, a small tree native to the Middle East and South Asia, while walnuts (Juglans regia, the English or Persian walnut, and Juglans nigra, the black walnut) are the drupe fruits of walnut trees native to Central Asia and North America respectively. Both are characterized by hard shells encasing nutrient-dense kernels with distinct flavor profiles: almonds offer a mild, slightly sweet, buttery taste with delicate flavor, while walnuts present a richer, earthier, and more robust taste with subtle bitterness. Roasting intensifies these flavors and develops deeper, more complex notes, while grinding breaks down the nuts into fine particles, increasing surface area and facilitating incorporation into batters, doughs, and sauce bases.

Both nuts exist in numerous cultivars; common almond varieties include Marcona, Valencia, and Nonpareil, while walnut varieties vary primarily by geographic origin (California, English/French, and Black). Roasting temperatures and durations vary from light to dark, affecting final flavor intensity and color.

Roasted and ground almonds and walnuts serve as versatile ingredients in both sweet and savory applications. In baking, they function as flour substitutes or supplements in gluten-free preparations, providing structure and moisture to cakes, cookies, and pastries. Ground nuts thicken sauces—particularly in Middle Eastern and Mediterranean cuisines (e.g., romesco, tahini-based sauces)—and serve as protein-rich binders in meatballs and patties. They are fundamental to many cuisines: ground almonds feature in Spanish turrón and French frangipane, while ground walnuts appear in Central Asian pilaf toppings, Levantine muhammara, and Georgian walnut-pomegranate sauces. As coatings for fish or poultry, and as textural elements in salads and grain bowls, these ground nuts add nutritional depth and sophisticated texture.