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Whole raw almonds have a firm texture and mild, nutty flavor. They retain their natural brown skins and have not been roasted, salted, or processed, making them versatile for a wide range of culinary uses.
Uses:
Snacking: Eaten on their own or mixed with dried fruit or other nuts.
Baking & Cooking: Commonly included in baked goods such as cookies, breads, and cakes.
Nut Milk: Can be blended and strained to make a dairy-free milk alternative.
Soaking: Often soaked before use in recipes or for textural preference.
Nut Butter: Used to make homemade almond butter.
Topping: Chopped or sliced and used as a topping for cereals, yogurt, or salads.
Grinding: Ground into almond meal or flour for use in recipes.
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