Almonds are probably the world’s most popular nut, used in many ways in almost every country. Britain imports them mainly from Spain, other producers are Italy, France, Portugal, Morocco, Canary Islands and California.

The nuts come from a kernel of a fruit closely related to the apricot. There are two main types, bitter and sweet.

BITTER ALMONDS

These are grown mainly in Sicily, Sardinia, North Africa and Southern France. They have a strong distinguishing flavour which develops when mixed with water (or saliva) and are harmful when eaten in quantity because they actually contain prussic acid which is lethal, even in very small doses, this is why it is unsafe to eat more than one or two.

Fortunately this acid is highly volatile and vanishes on heating leaving behind only the bitter almond flavoured benzaldehyde which is relatively harmless in small quantities. The taste of bitter almonds is found in confectionery like amaretti, macaroons and some pastes. There are liqueurs such as Ratafia and Noyau. In some cases commercially made almond pastes contain small amounts of bitter almonds to enhance the flavour.

SWEET ALMONDS

These are the ones we use in recipes and eat as snacks. They have a delicate flavour with no trace of benzaldehyde. There are many varieties depending upon their country of origin and they differ in size, shape and type of shell.

Californian – a comparatively new type which onty grows in California, used mainly by confectioners.

Jordan – don’t be mis-led by the name, they are not connected in any way with that country. The name is an alliteration of their old English name of jarden almonds from the french jardin indicating they may have been grown in gardens. They are mainly grown in Spain in Malaga and Alicante. They are the most popular and are the ones we buy in shops. They are graded according to size, the large ones are sold retail and the small ones go to the makers of sugared almonds. In some countries it is the custom to give sugared almonds at times of celebration, such as weddings or Christenings etc.

Valencia – grown in Spain and Portugal, they have a flatter shape and are slightly less sweet.

ALMONDS ARE AVAILABLE IN THE FOLLOWING THE WAYS

Whole unblanched – Although we buy them in their brown skins we blanch them as required.
To blanch (remove the skins) pour boiling water over them and leave for a few minutes until the skins start to wrinkle. Drain and squeeze them and the skins will slip off.

Whole blanched – Perhaps a more convenient way to buy them. If they are to be in a cake to prevent them softening they can be baked first so that they remain hard.

Blanched halves – Often used for decorating cakes and pastries.

Flaked – Probably the most useful in many ways especially in the making of gdteaux. If they are to decorate the cake they should be browned. This gives a good flavour and helps to prevent them going soft. I also find them easier to chop than whole ones.

Slivered – These have been sliced into long thin strips.

Nibbed – Chopped fairly finely. Their advantage is that they are even sized, also they save time.

Ground almonds – These do vary in fineness, this is not always important except when making almond paste, then the fine one is best.

They add richness and moistness to a cake and can be a substitute for flour in some recipes which is particularly useful when making gluten free cakes. Almond pastry is very short and good for fruit flans.

This can be clone by dry frying in a pan. or under a moderate grill, or in the oven. Whichever method you choose, watch them carefully because they can suddenly overbrown.

To colour almonds for decoration This can be a useful substitute for pistachios if pale green. Chop the nuts finely, put on a plate with a little green colour (paste or liquid) and press it into the nuts with a knife until even.

ALMOND MILK

This can be bought in cartons e.g. Alpro. The ingredients are water, sugar, almonds, sea salt, stabiliser (locust bean gum. gellan gum) emulsifier (lethicin) vitamins riboflavin B2. B12. E and D.

In Spain there is Leche de almendras. an almond milk drink with sugar.

To make almond milk:

blanch and chop finely two or three dozen sweet almonds and put them in a jug with 1 ‘Apts water. Stir well until it looks like milk. Strain through wet muslin then pound in a mortar and stir again with the strained water. Strain and add sugar to taste, also a little orange juice. Serve cold.

ESSENCES AND EXTRACTS

Extracts are superior to essences. Essences contain some synthetic flavourings but extracts just contain water, alcohol and the oil of bitter almonds.