Almonds
Prunus dulcis · almonds · amandes
Almonds: what every chef needs to know
Almonds are the seeds of the almond tree, belonging to the rose family. In commercial kitchens we distinguish sweet almonds (var. Ulcis, available year-round) and bitter almonds (var. Mara, limited supply due to amygdalin content). Almonds are processed whole, blanched, flaked, chopped or ground. Blanching removes the brown skin: 30 seconds in boiling water, immediately refreshed in cold water, after which the skin slips off. Ground almonds form the base of marzipan, frangipane and macarons. Almond milk is made by soaking ground almonds in water and straining. The fat content (50%) delivers a rich, tender texture in pastry. In savoury preparations almonds suit North African and Middle Eastern cuisine, such as Moroccan tagines and romesco. Flaked almonds allow greater control over texture and presentation.
Almonds: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Almonds: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Almonds: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Rinsing under cold water immediately stops the cooking process; the skin slides off easily.
Monitor the core temperature: over-roasting causes a bitter taste from burnt oil.
Continuous processing produces almond butter. Mixing in powdered sugar beforehand absorbs fat and yields a finer meal.
Add toasted almonds as soon as the sugar turns amber; pour out quickly onto a silicone mat.
Almonds: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Almonds: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as a dried product. Fresh/green almonds: harvest May–June (Mediterranean). New-season crop September–October.
Almonds: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Almonds
How should I store almonds in a professional kitchen?
Store almonds in an airtight container, cool (<20°C/68°F) and dark. The high fat content (50%) makes them susceptible to oxidation in heat and light. Once opened: 1–3 months shelf life. Ground almonds oxidise faster than whole; store those for a maximum of 3 months in a sealed container in the refrigerator.
Must almonds be declared as an allergen on the menu?
Yes, always. Almonds are an EU-14 tree nut allergen per EU Regulation 1169/2011. This applies to preparations as well — sauces, doughs or garnishes. Staff must know which dishes contain almonds, including almond extract in desserts.
What is the difference between sweet and bitter almonds in the kitchen?
Sweet almonds (Prunus dulcis var. dulcis) are the standard product for all preparations. Bitter almonds (var. amara) contain amygdalin and are used only in small quantities for aroma, such as in almond liqueur or traditional biscuits. Never eat raw; always heat sufficiently to deactivate amygdalin.
At what temperature should you store Almonds?
Store Almonds at cool and dry, <20°C, stored in the dark, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Almonds professionally?
The primary professional technique for Almonds is Blanching (skin remove) at 100°C kokend water for 30 seconds, then cold afspoelen. Always verify core temperature with a calibrated probe thermometer.
Does Almonds contain allergens?
Almonds contains: Tree nuts. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
