Almonds, whole, brown

In principle, they are differentiated into sweet and bitter almonds. Bitter almonds are usually made into an essence for flavoring. The sweet almonds are popular with sugar-makers for the production of marzipan, nougat and turron. They have a delicate consistency and the characteristic sweet taste. Almonds are perfect, planed or pricked for decorating and fine pastries. In the hearty Asian cuisine, they are often used for the aromatic thickening of sauces and for dishes with meat and dried fruits. The brown almond skin can be easily removed after a short overbrewing with boiling water.