almonds -- slivered
Rich in monounsaturated fats, fiber, and vitamin E, slivered almonds also provide magnesium, manganese, and plant-based protein. They are notably calorie-dense, providing approximately 160–170 calories per ounce.
About
Slivered almonds are thin, elongated strips cut from blanched almond kernels (Prunus dulcis), a stone fruit native to the Mediterranean and Central Asia. The almonds are blanched to remove the brown skin, then mechanically sliced lengthwise into uniform, needle-like pieces approximately 1–2 mm thick. Slivered almonds retain the mild, slightly sweet, and buttery flavor characteristic of raw almonds, with a delicate texture that becomes crisp when toasted and softer when moistened by cooking liquids or high-moisture ingredients. They are distinguished from other almond cuts (sliced, diced, or whole) by their distinctive elongated shape and thin profile, which facilitate even toasting and quick incorporation into baked goods and other preparations.
Culinary Uses
Slivered almonds are employed across numerous culinary traditions as both a textural component and finishing element. They are commonly toasted and added to baked goods—including cakes, cookies, breads, and pastries—where they contribute a pleasant crunch and visual contrast. In European cuisine, slivered almonds appear in almond cream fillings (crème d'amandes) for tarts and in confections; in Middle Eastern and North African cooking, they garnish pilafs, couscous dishes, and desserts such as baklava. They serve functional roles as thickening agents in mole and certain sauce-based dishes in Mexican cuisine. Slivered almonds can be toasted dry in a skillet or oven to enhance their flavor before incorporation, blanched in cooking liquids, or used raw in cold preparations and granola-based applications.