Ground almonds

Ground almonds are made from whole almonds that have been blanched (skins removed) and then finely ground. Almonds are the edible seeds of the almond tree (Prunus dulcis), native to the Middle East and South Asia. The grinding process creates a flour-like consistency, often with a slightly coarser texture than traditional wheat flour.

Ground almonds are used as a flour substitute in baking, particularly in gluten-free recipes, and to add a nutty flavour and texture to cakes, biscuits, and desserts. They can also be used as a thickening agent in sauces and fillings, and as a base for marzipan and frangipane.

Ground almonds are a source of dietary fibre, protein, and healthy fats. They are not a food additive and do not have an E-number. While generally considered a healthy food, almonds are calorie-dense, and portion control is advisable as part of a balanced diet. Evidence does not suggest adverse health effects at typical dietary intakes.