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Almonds are the
nutmeat found inside the pit of the dry fruit on almond trees. Almonds are the
number one ranking nut crop in the United States and grown in the State of
California. Worldwide, they are cultivated in Australia, South Africa, Asia,
Sicily and France. Ivory-colored with a pointed, oval shape and smooth texture;
almonds come in sweet and bitter forms.
The sweet almonds
are what most people are familiar with and used by bakers. They have a delicate
taste that is wonderful when used in breads, cookies, cakes, fillings, candies
confections, and decorations. Sold whole, sliced, slivered, or ground with
skins on or off (blanched), and their flavor intensifies when toasted. For this
reason toast the almonds first before using in a recipe. To toast, spread on a
baking sheet and place in a 350 degree F (180 degree C) oven for 5-10 minutes
until lightly brown. Watch carefully as they can burn easily. Cool before using. They are best stored
in the freezer in airtight plastic bags or containers.
To blanch whole
almonds, place in boiling water for about 1 minute. Drain and place in ice
water to stop further cooking of the almonds. Peel the skin off with your
fingers. Bake them in a 350 degree F (180 degree C) oven for about 5-10
minutes, or until almonds are dry, but have no color.
Bitter almonds
are illegal in the United States. They have a stronger flavor than the sweet
almonds but also contain prussic acid, which is toxic when raw. The acid's
toxicity is destroyed when the almonds are processed. Bitter almonds are
mainly used in extracts and flavorings. They are prized in Europe and
sometimes a little is added to almond meal and marzipan to intensify the almond
flavor.
Almonds are used
to make almond paste and marzipan. Almond paste is a combination of equal
parts ground blanched almonds and sugar, mixed with glucose, corn syrup or egg
whites. It is pliable with a sweet almond flavor and grainy texture. Sold in
cans or tubes, I recommend using the can variety as it has a superior taste.
Almond paste is used in pastry making and confectionery to cover cakes and
pastries, as well as forming into different shapes and figures.
Marzipan, on the
other hand, is a cooked mixture of finely ground almonds, sugar, and water.
Slightly sweeter with a smoother texture, it is firmer than almond paste but is
still pliable. It can be colored and rolled out to cover cakes and pastries, or
formed into shapes. It comes in plastic- wrapped rolls.
Almond extract is
a flavoring made from bitter almond oil and alcohol. It has a very strong
flavor and should be used with a light touch. Will keep indefinitely if stored
in a cool, dry place.
Almond flour or
meal is made from very finely ground blanched almonds and sugar. Used in dessert making.
You can sometimes buy it at health food stores or make your own by grounding 1
cup (100 grams) sliced (blanched (skins off) or natural (skins on)) almonds with
1 tablespoon (14 grams) granulated white sugar in a blender or food processor.
Sugar or flour is added to the almonds when ground to prevent clumping as it
absorbs the oil exuded from the almonds. Toasting the almonds first dries
them which also helps to prevent clumping.
Almonds contain
calcium, fiber, folic acid, magnesium, potassium, riboflavin and vitamin E.
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