g/2oz ground almonds

Nuts & SeedsYear-round; commercially available as a shelf-stable ingredient, though fresh almonds are harvested in late summer and early fall in major producing regions such as California, Spain, and the Mediterranean.

Ground almonds are rich in plant-based protein, healthy monounsaturated fats, and dietary fiber, while also providing significant amounts of vitamin E, magnesium, and antioxidants. A 1-ounce (28g) serving contains approximately 6 grams of protein and 3.5 grams of fiber.

About

Ground almonds, also known as almond flour or almond meal, are finely milled kernels of the almond (Prunus dulcis), a stone fruit native to the Mediterranean region and Central Asia. The production process involves blanching whole almonds to remove the brown skin, then grinding the white kernels to a fine powder, though some versions retain the skin for increased fiber content. Ground almonds have a subtle, slightly sweet, nutty flavor with a fine, powdery texture that varies in consistency depending on milling fineness.

Ground almonds are distinct from almond butter, which is a paste made from grinding whole almonds into a more concentrated, oil-rich product. The nutritional profile and culinary applications differ accordingly, with ground almonds offering versatility in both sweet and savory applications due to their neutral, binding properties.

Culinary Uses

Ground almonds are widely employed in European baking and pastry work as a gluten-free flour substitute and moisture-retaining agent in cakes, cookies, and macarons. They feature prominently in Middle Eastern and North African cuisines, where they are used in savory applications such as dukkah spice blends, as coatings for meats, and in almond-based sauces for tagines. In Asian cuisines, particularly Indian cooking, ground almonds thicken curries and gravies while adding richness. Ground almonds also serve as a protein and texture enhancer in meatballs, meatloaves, and as a coating for fried foods, offering nutritional density without gluten.

Forms & Preparations

Blanched powder — Finely ground white almond kernels with skin removed; the most common form for baking and fine pastry work.
Unblanched meal — Ground almonds with brown skin intact; offers increased fiber content and a slightly coarser texture, used in rustic baking and savory applications.
Sliced almonds — Thin-sliced whole or blanched almonds; used as garnish, topping, or coating for texture and visual appeal.
Whole raw almonds — Unprocessed kernels; can be toasted and ground at home for freshest results and maximum control over texture.
Roasted almond crumble — Coarsely ground or crushed roasted almonds; provides texture and deeper nutty flavor in desserts and spice blends.