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When creating
dishes with almonds, choose the type that suits the
dish best:
- Whole natural almonds:
for cocktail nut mixes, almond butter and all-purpose
use
- Whole
blanched almonds: time-saving skinless
almonds for almond paste or garnish
- Sliced
natural almonds: for salads, vegetables,
granola and soup
- Sliced
blanched almonds: for decorating frosted
cakes or sprinkling on muffins or pastry before
baking
- Slivered
blanched almonds: for stir-fries, fruit
salads, grain dishes
- Diced
natural almonds: for stuffings and coatings
- Diced
blanched almonds: for coatings and garnishes
where a light appearance is desired.
Download
the Recipes in Adobe PDF
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Concerned about health?
Almonds have a nutritional profile to boast about.
They have more dietary
fiber and calcium than any other nut, and they're
a terrific source of vitamin E, an antioxidant that
may provide cancer protection. They're also a good
protein provider—important for vegetarians—and
their fat content is largely monounsaturated, the
same "heart-healthy" type found in olive
oil. Like any plant food, they are cholesterol-free.
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