Almond

An almond is a tree nut. FDA’s mixed-nuts identity lists almonds among the optional shelled tree-nut ingredients (with walnuts, pecans, cashews, and others) ¹. That is labeling identity for a mixture. It is enough to say what the kernel is in U.S. food law: a nut, not a cereal, not a spice.

The kernel is rich in Fat. That fat goes rancid (Oxidation). Whole nuts keep longer than meal. Maine Extension: nut flours include almond; they contribute flavor and nutrition and are best used with other gluten-free flours to balance taste and texture; higher-fat flours belong in the refrigerator or freezer ². Almond flour is not Wheat flour. It does not build gluten. In a cake it is fat, protein, and a short crumb.

Marzipan and almond paste are sugar-bound products of this nut. They are not the raw kernel. Do not treat a gram of paste as a gram of flour.

What to notice #

A fresh almond smells clean and sweet-nutty when you break it. Bitterness in a “sweet” almond lot is a warning, not a flavor note to work around. Blanched kernels are skinless and paler; skins add speck and a slight tannin. In dough, almond meal makes batter heavier and more tender than wheat; it also stains oil onto the paper. Application: Baking and Enriched dough. Butter is a different fat with a legal dairy identity.