Free Cooking Recipes

The kernel of the fruit of the almond tree of which there are sweet and bitter varieties. The trees are widely grown in Jordan, Spain, North Africa, France and the United States. Sweet almonds are used in making cakes, biscuits, sweets and in savory dishes. They are also roasted, salted, sugared and ground.

Bitter almonds contain a small amount of poisonous prussic acid. When this is removed the almond oil can be used as a flavoring agent.

Almonds contain protein, fat and minerals, but no starch. More than half their weight is oil which is extracted and used in perfumery or the manufacture of soothing emulsions.

Blanched Almonds

Blanched almonds are those from which the skins have been removed. Although almonds which have been commercially blanched are readily available, almonds are very easy to blanch yourself.

Put the almonds in a small bowl. Boil water in a kettle and pour the boiling water over the almonds until they are completely covered. Leave for about 3 minutes. Remove the almonds one at a time with a spoon and press between the thumb and forefinger. The skin should slip off easily. Dry the almonds on a cloth.

If the blanched almonds arc not to be used immediately, put them on a rack in a very cool oven, 225°F (Gas Mark 1, 110°C), for 2 hours to dry. Store the nuts in an airtight container.

Chopped Almonds

Blanch the almonds. Using a sharp knife, chop the almonds into pieces before they are dry. The fineness of the pieces depends on the recipe for which they are required.

Devilled Almonds

Blanch the almonds. Heat a very little butter in a small frying-pan. Add the almonds and toss them in the butter. Dust liberally with salt and a pinch of cayenne pepper. Sprinkle lightly with paprika. Serve with cocktails.

Flaked Almonds

Flaked almonds are mainly used for decorating puddings and cakes. They are available in shops already flaked, but are more tasty done at home immediately before using.

With a sharp knife slit the blanched almonds flatways along the grain so that you make a flat, broad flake. Each almond should make a minimum of four flakes.

Ground Almonds

Used in the making of pastries, biscuits and desserts, commercially ground almonds are widely available. They are, however, easily prepared at home and you will find that they taste better.

Blanch the almonds. Mix them with a few drops of water and a little castor sugar and put them through a fine mincer. They can also be pounded in a mortar with a little castor sugar. If you have a liquidizer, put 4 ounces at a time in the machine and grind at top speed.

Ground almonds should be stored in an airtight container, but if they are not used as soon as possible after grinding they will quickly lose their flavour.

Roasted Almonds

Salted and served as an accompaniment to cocktails or an unsalted, crunchy addition to salads and other dishes, roasted almonds are easy to make at home.

Spread whole, blanched almonds in one layer on a baking tin. Place in a preheated, moderate oven 350°F (Gas Mark 4, 180°C), for 10 to 15 minutes. Shake the tin or stir the almonds frequently. Watch carefully to see that they do not burn. Remove from the oven when the almonds are an even, golden brown.