Enjoy almond harvest time through October
While many automatically reach for bags of pecans or walnuts for baking additions, I tend to pull out the almonds instead. I love the slightly buttery flavor, and they always seem like an item that is a bit more elevated than ordinary baking nuts.
After blooming in February, almonds are being harvested now, and it will continue through October. They are kernels of the fruit of the almond tree and are close relatives of peaches and plums. The origin is believed to be in the area of present-day India. A wild variety from China led to the nut we enjoy today.
I usually purchase almonds whole because they are so economical and versatile. Even though their shells are removed, the beautiful cinnamon brown skins are still there. I can toast, roast, blanch, chop and grind them easily. But most consumers purchase them in various forms such as sliced or slivered. There only difference between blanched and raw almonds is in the texture.
I keep almonds in the freezer to extend the shelf life. There’s no need to thaw before using and they keep for up to a year. Just make sure the container is a freezer bag and squeeze out as much air as possible. You can also store them in the refrigerator or pantry, but the shelf life decreases as they get warmer.
Almond flour is made by grinding what is leftover after the nuts have been pressed to extract the natural oils. It doesn’t contain gluten and is frequently used in low carb recipes.
Almond meal is similar in texture to cornmeal with a grainy texture. Grinding for too long will produce almond butter. It’s easy to do particularly when using a food processor, so keep a close eye and only pulse it until you reach the desired texture.