VERSATILITY
VERSATILITY

VERSATILITY

Unsurpassed Versatility

In the interest of brevity, we’ll just go ahead and give it to you straight: there isn’t much you can’t do with almonds in the kitchen. With so many unique almond forms and functions to choose from—they’re available in 15 different forms—almonds serve up virtually endless possibilities, and your next culinary masterpiece is the perfect place to start.

  • Whole/Dry Roasted Almonds: Use in appetizers, salads, desserts and as a complement to center-of-the-plate proteins. Coat in simple syrups and a variety of seasonings—from sweet to savory.
  • Sliced Almonds: Sprinkle on omelets or vegetable sides or mixing into couscous or risotto dishes. Top coffee cakes, fruit cobblers or bake into cookies.
  • Slivered Almonds: Mix into stir-fries and grain dishes or coat meat, poultry and seafood. Add into vegetable or fruit salads or top baked goods, desserts and even beverages.
  • Diced or Chopped Almonds: Use in stuffings, coatings, whole grain bread dough, power bars and muesli. Encrust chicken or fish, sprinkle on cakes and frozen desserts or stir into sandwich spreads, chutney or salsa.
  • Almond Meal or Almond Flour: Mix into crusts, cookies, cakes, quick breads and fritters. Thicken sauces or use as a coating for fried or baked foods.                 
  • Almond Butter and Almond Paste: Substitute for fats in baked goods and savory sauces or add to smoothies, salad dressings and pastry fillings.
  • Almond Milk: Add to baked goods, soups, sauces, entrees, beverages, and desserts or use to add creaminess to marinades, ice cream, shakes and smoothies. Pulp from making almond milk can be dried, dehydrated or baked and then ground into almond flour.         
  • Almond Oil: Apply to any stovetop application or use as an alternative to standard frying oils. Mix into chocolate or savory vinaigrettes and salad dressings.
  • Green Almonds: Available in limited supply during spring, green almonds are a true delicacy. These young, small, ivory almonds are still inside their fuzzy green hull. Cut the almond hull along the seam with a paring knife, and use the fresh, herbaceous-tasting nut inside as part of a composed salad or chutney.