A nutty crunch for sweet treats
Versatile and full of goodness, almonds add richness to desserts, bite to biscuits and delicious toppings to bakes
THE ALMOND TREE, Prunus dulcis, is native to the Middle East, but is widely cultivated and can be grown in the UK, where it produces pretty blossom in the spring.
In botanical terms, the almond is not a nut, but a drupe, consisting of an outer hull and a hard shell, with an edible seed inside. Almonds can be bought shelled or blanched, which is treating with hot water to remove the brown outer coating, revealing a smooth white interior. They can be eaten raw or toasted and used to make milk, butter and flour. Since the 19th century, they have been used in bread, cakes, desserts and confections, such as marzipan.
High in protein and fibre, almonds are highly nutritious, being rich in healthy fats, antioxidants and vitamins, and are one of the best sources of vitamin E.