Almonds the edible seed of the almond tree; technically they are a drupe (like a peach), not a nut. An almond is finger-tip sized, hard and oval-shaped. Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with almond or almond derivatives (such as almond ...

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7
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2answers
144 views

What to do with leftover almond peel?

I always soak almonds at night and peel them the next morning. I'm just wondering if I can do anything with the leftover almond skin. Any suggestions?
2
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5answers
186 views

How can I use a large quantity of raw almonds all at once?

I have a big practically unused bag of raw almonds that's been sitting in my pantry for a couple years. I got them as a gift when I used to munch on them more, but after a few major life changes it ...
2
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3answers
99 views

What natural emulsifier can I use for almond milk?

I am a vegan and I make my own raw almond milk (blend soaked almonds, strain through a nut milk bag). The trouble comes when I want to warm the milk for a warm drink or to put in my coffee - if it ...
0
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0answers
38 views

Reduce butter when not using ground almonds in shortcrust pastry?

I'm using a tart recipe that gives the following quantities for the shortcrust pastry: 185 g plain flour 60 g icing sugar 125 g butter 1 egg yolk 35 ground almonds I found that the almonds don't ...
1
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2answers
149 views

How to save my almonds from moths

I bought a large amount of almonds at a bargain price. While moving the almonds to jars, I spotted a white powder which was very reminiscent of the eggs of the pantry moth. In the past, such powder ...
1
vote
1answer
79 views

Can I put a layer of almond paste in my tart that will not be baked?

All the recipes I'm finding are for pies where you put the layer of thinly rolled almond paste on the pie shell, add the filling and then bake. I'm wanting to blind bake my pie shell, lay down the ...
2
votes
2answers
97 views

What everyday ingredient will emulsify rapeseed oil?

I'm about to concoct a batch of Falernum (spiced ginger & lime syrup for adding to coctails), and one of the possible ingredients is almond extract which I've just found out is in rapeseed oil. I ...
1
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1answer
115 views

Rolled marzipan as cake filling?

Do people ever use rolled marzipan as a layer between cake layers frosted in buttercream?
3
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1answer
115 views

Candied almonds made In a crock pot didn't harden, are still gooey

I made candied almonds In a crock pot according to a recipe. They did not get a candy coating on them. Now I have a large bowl of gooey nuts and don't know what to do with them. They are too expensive ...
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2answers
263 views

How to make ground almonds creamy?

I put roasted almonds through a food grinder — first on coarse grind then on fine[1] — thinking I would wind up with almond butter. I wound up with a fine ground instead. I haven't tried, ...
4
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3answers
785 views

What method of extracting oil from almonds preserves the most almond flavor?

Which would be the best way to extract oil from Almonds preserving the strongest flavour of Almonds?
-1
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2answers
286 views

Sour Almonds use

We have loads of Almonds which have developed a strange back taste(maybe rancid) they are eatable but the flavor has changed probably due to extended storage , so we decided to extract oil out of it ...
3
votes
1answer
1k views

Can you freeze almond paste?

I've got some fresh almonds and they're starting to become stale. I'm thinking of making an almond paste with eggs and sugar. Does this keep well in the freezer? I suppose it does, but asking doesn't ...
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2answers
8k views

Cracking almonds without a nutcracker?

I got a bunch of (dried) almonds in their shell today. I wasn't aware of how hard their shells were and I have no nutcracker. Is there any way to open them without one?
3
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2answers
6k views

Minimum temperature for slow roasting almonds

I've read that almonds roasted slowly at lower temperatures are healthier, which seems to make sense to me. I found a couple of recipes suggesting 8hrs at 75 deg C or 4hrs at 95 deg C. With that ...
2
votes
3answers
3k views

Would almond flour work for macaroons?

I've been trying to make macaroons using almond meal, and they turn out very lumpy and grainy... Should I be using almond flour instead? Or doing something else to make the powder finner?
3
votes
1answer
694 views

Does soaking almonds have the same effect as blanching and removing the skins when making almond milk?

I love almond milk, and it's relatively easy to make, however the recipes I've used all call for removing the skins by blanching before blending with water and straining. However I find the skinning ...
7
votes
4answers
1k views

Is there such thing as “almond tofu,” and if so, is it a misnomer?

I just read a restaurant review in the New York Times that mentions "almond tofu." Made from almonds, it has the luxurious texture of a custard rather than the rubbery bounce of bean-curd tofu. ...
5
votes
3answers
11k views

Does natural {peanut, cashew, almond} butter require refrigeration?

I have purchased a few different types of natural peanut butter and all have stated that refrigeration is required after opening. However, I recently purchased Archer's Farms Almond, Peanut & ...
5
votes
1answer
218 views

Selecting nuts for successful home oven-roasting

I have gotten into the habit of buying raw or blanched or otherwise unroasted nuts from the local co-op in bulk and then oven-roasting or skillet-toasting on the fly for recipes. For most types of ...
2
votes
3answers
335 views

Are there culinary uses for the water left from peeling almonds?

Is there a possible use for the water used for peeling almonds? (Throw the almonds in boiling water and let them soak for a couple of mins before peeling them: the water left is yellowish and almond ...
5
votes
3answers
1k views

Almond Flour pancakes

I have this really tasty recipe for pancakes that use almond flour and whey protein (along with Ricotta cheese and lemon). However, the problem is, these pancakes don't "flip". Does anyone have any ...
6
votes
2answers
10k views

How to blanch and peel nuts?

I recently blanched and peeled the "skin" off 500g of shelled pistachios and 500g of almonds. For the pistachios I poured boiling water over them, waited a minute, strained, and then rubbed the nuts ...
4
votes
4answers
2k views

How can I take apart almonds?

I buy and freeze whole almonds when they go on sale. I use them whole, chop them coarsely for things like bread and chop fine or food process them for things like pastries. When I chop them by hand ...
7
votes
3answers
7k views

What are the most effective wheat flour substitutes?

While not something I'm overly dogmatic about I try to keep my carbohydrate intake relatively low, especially during the day so as to not become tired. I've found that in some recipes, particularly ...
4
votes
2answers
776 views

How can I achieve perfect consistency with honey-roasted almonds?

I would like to roast my own almonds (or other nuts) with honey. Ideally, at the end of the roasting, the nuts should be slightly caramelized and have absorbed most of the flavour from the honey; ...