or ground almonds
Ground almonds are rich in plant-based protein (approximately 21% by weight), healthy monounsaturated fats, and vitamin E, along with significant fiber content and minerals including magnesium and manganese. They are notably low in carbohydrates relative to grain-based flours.
About
Ground almonds are almonds (Prunus dulcis) that have been finely processed into a powder or meal through grinding or milling. They retain the natural oils and proteins of the whole nut, creating a flour-like ingredient with a slightly sweet, nutty flavor and pale beige color. Ground almonds differ from almond flour in fineness—almond meal is typically coarser and may contain almond skin, while almond flour is finer and more refined. The ingredient is naturally gluten-free and contains no added starches, making it suitable for low-carbohydrate and paleo cooking applications.
Ground almonds originate from varieties cultivated throughout the Mediterranean region, California, and increasingly in other temperate zones. The processing preserves the fat content (approximately 50% by weight) and protein structure, which influences both the ingredient's culinary behavior and nutritional profile.
Culinary Uses
Ground almonds function as both a binder and a flour substitute in numerous culinary applications. In European and Middle Eastern pastry work, they are used to create tarts, cakes (such as Sachertorte), and cookies where they contribute moisture, richness, and a tender crumb structure. Ground almonds also serve as a thickening agent in sauces—particularly romesco and Middle Eastern tahini-based preparations—and are essential in marzipan production. In contemporary cooking, they feature prominently in low-gluten and gluten-free baking, as well as in coating and crust applications for fish and poultry. They are also used as a base for almond butter and in savory contexts such as dukkah (Egyptian spice blend) and various North African and South Asian dishes.
When substituting ground almonds for wheat flour, reduce liquid content slightly due to the higher fat content and use approximately 1:1 by weight, though results differ in texture and rise.