almond or cashews

Nuts & SeedsAlmonds are typically harvested in late summer through early fall (August-October in the Northern Hemisphere), with peak availability from late fall through spring. Processed almond products are available year-round.

Almonds are rich in monounsaturated fats, vitamin E, and magnesium, and provide a good source of plant-based protein and dietary fiber.

About

Almonds (Prunus amygdalus) are the stone fruits of a tree native to South Asia and the Middle East, consisting of a hard shell encasing a nutrient-dense kernel. The almond tree has been cultivated for millennia across Mediterranean and arid regions. Almonds are characterized by their oval shape, tan-brown shell, and mild, subtly sweet flavor with a slightly bitter undertone when raw. The kernels are firm and can range from blanched white to skin-on varieties with reddish-brown coating. Sweet almonds are the primary culinary variety, while bitter almonds contain amygdalin and are used in flavoring extracts.

Culinary Uses

Almonds are among the most versatile nuts in global cuisine, used whole, sliced, slivered, or ground into flour and butter. They feature prominently in Middle Eastern marzipan and halva, European pastries and confections, and Asian desserts and curries. Almond milk serves as a dairy substitute in beverages and cooking. Ground almonds thicken sauces and form the base for macarons and other confections. Roasted salted almonds function as snacks or garnishes, while blanched whole almonds are used in both savory dishes and sweet preparations.

Forms & Preparations

  • Whole/In-shell — Unshelled almonds with protective hard shell; require cracking before consumption
  • Blanched — Shelled kernels with skin removed, revealing white interior; used in confections and refined preparations
  • Sliced or Slivered — Thin cuts of kernel; used for garnishing, toasting, and incorporation into baked goods
  • Ground/Flour — Finely milled almonds; primary ingredient in macarons, marzipan, and gluten-free baking
  • Almond butter — Roasted almonds ground to a smooth or chunky paste; used as spread or ingredient in sauces
  • Almond milk — Emulsion of ground almonds and water; dairy alternative for beverages and cooking

Substitutes

  • Unknown — Similar texture and nutritional profile but stronger, earthier flavor; use in equal measure for baking but may dominate savory dishes
  • Unknown — Comparable fat content and versatility; use 1:1 ratio but note richer, more pronounced flavor
  • Unknown — Use as 1:1 substitute for almond butter in spreads and sauces; slightly different flavor profile
  • Unknown — Softer texture with buttery flavor; substitute 1:1 but use sparingly in delicate preparations