Almonds

Botanically almonds are stone fruits much like peaches are. In fact when they are on the tree look like small green peaches.

However most people only know the seed so it is generally accepted as a nut.

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They have been cultivated around the Mediterranean since ancient times and can still be found wild in Algeria and around the black sea.

However California accounts for about half the world's production.

Even though there are various varieties, sweet almonds are the ones most often used in cookie recipes.

This nut is probably the most highly processed of all the nuts available to cookie bakers.

They can be bought whole, shelled, cut in 1/2 with skin, without skin, flaked, blanched, slivered, ground, roasted or salted.

They are used for snacks, marzipan, confectionery, and desserts as well as for the production of liqueur essence, oil and cosmetic products.

This little nut is quite versatile.

How To Toast

The flavor intensifies when this nut is toasted so that's a good reason to toast them before using in a cookie recipe.

To toast spread the nuts on a baking sheet and place them in a 350 degree F oven for 5-10 minutes until they lightly brown.

Watch them carefully as they burn easily.

Cool them completely before using in your cookie recipes.

After toasting they are best stored in the freezer in airtight plastic bags or containers.

How To Blanch

A lot of cookie recipes call for the nuts to be blanched. To blanch them whole, place them in boiling water for about 1 minute.

Drain and place in ice water to stop further cooking. Peel the skin off with your fingers.

After blanching you can toast them in a 350 degree F oven for about 5-10 minutes, or until the almonds are dry, but have no color.

How To Make Almond Paste

These nuts are also great made into paste.

The paste is pliable with a sweet flavor and grainy texture.

It's not often used for cookies but is called for often in pastry making as well as forming into different shapes and figures.

The paste is generally available in cans or tubes but you can make your own.

Almond Paste Recipe

10 ounces blanched almonds
10 ounces powdered sugar
5 ounces sugar
1/4 cup corn syrup
1 cup water

Make sugar syrup by placing the water, sugar, and corn syrup in a saucepan. Stir it to combine. Bring it to a boil and let it boil for a few seconds. Let it cool.

Place the nuts in a food processor and process them to a fine powder. Add the powdered sugar.

With the food processor running, slowly add the sugar syrup until the mixture forms a paste.

Store the almond paste tightly covered. If you will be storing it for more than a week, store in the refrigerator.

More About Nuts:

Nuts | Almonds | Peanuts

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