or slivered almonds
Slivered almonds are excellent sources of vitamin E, magnesium, and dietary fiber, and provide healthy monounsaturated fats and plant-based protein (approximately 6 grams per ounce).
About
Slivered almonds are thin, elongated slices of blanched almond kernels produced by removing the brown skin and cutting the nut lengthwise into narrow strips. Almonds (Prunus dulcis) are the edible seeds of the almond tree, native to Western Asia and the Mediterranean region and now cultivated extensively in California, which produces approximately 80% of the world's supply. Slivering is a processing method that increases surface area, making the nuts more absorbent to flavoring and more prone to browning, which can enhance their nutty, subtly sweet flavor profile. The slices are typically 1-2 mm thick and retain the characteristic buttery, delicate taste of almonds while offering a more refined texture than whole or sliced forms.
Culinary Uses
Slivered almonds are widely used in both sweet and savory applications across global cuisines. In pastry and baking, they are scattered over cakes, tarts, and cookies before baking, or used in fillings and marzipan preparations. In savory cooking, they appear in Middle Eastern and North African dishes such as tagines, pilafs, and grain salads, often toasted to enhance their flavor. They are also common in Asian cuisine, particularly in stir-fries and noodle dishes. Toasting slivered almonds briefly in a dry pan or oven intensifies their nutty character and should be done carefully to prevent burning.