Although many of us would consider almonds to be nuts, scientifically speaking they are closer to peach pits than true nuts. Almonds are actually the fruits of deciduous (leaves fall off) trees originally found in Asia and North Africa. Instead of growing a sweet fleshy pulp around the seed, almonds develop a leathery coating. Beneath this shell lies a hardened pit with a dark skin, much like a pit from a freestone peach.

Almonds come in two varieties, sweet and bitter. Sweet almonds are used in many dishes, as well as dessert pastes and garnishes. A popular use for crushed sweet almonds is a European candy base called marzipan. The almonds are mixed with glucose (a sugar substitute derived from almonds) and water to form a thick but pliable paste. Marzipan can be molded into cookies or other identifiable shapes by skilled dessert makers.

Sweet almonds can also be processed into essential oils or extracts as well as meal. Almond extract is commonly used as an alternative to vanilla extract in diabetic-safe recipes. Sweet almonds are often roasted and turned into slivers or chunks for texture in ice creams or puddings.

Many people have heard the term "bitter Almond" and want to know what they are. The bitter form of almonds is used in cooking, but it must first be processed in the raw stage. Bitter almonds contain a toxic amount of prussic acid. It is not legal to cultivate Bitter Almonds in California and they are virtually unavailable in the United States. Consuming a handful of raw bitter almonds can lead to death from this poison. Consequently, the prussic acid must be leached out of the bitter almonds before they can be used by humans as food.

The designation 'bitter almonds' does not necessarily mean a disagreeable bitterness. Extracts from bitter almonds are used to flavor a very flavorful liqueur called amaretto. The slight bitterness is a distinctive characteristic of amaretto, which is often mixed with orange juice or other sweet mixer to balance it out. Bitter almonds are also processed into slivers and whole pieces for salads and casseroles.

Almond trees can be found in Asia, Europe, North America and Africa. In the United States, virtually all almonds for commercial sale are produced in California.  Almonds are very high in the good form of cholesterol, and are increasingly noted in scientific and medical literature as a valuable food item.

We have lots more information about Almonds and about us, D&S Ranches, at our FAQ (Frequently Asked Questions Page). 
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Almond milk is a milk substitute created by finely grinding almonds together with water. It enjoys a long history as a popular food. Medieval European recipes frequently called for almond milk. As well, it has always been a popular beverage in the Middle East. The modern blender makes the composition of almond milk much easier than it would have been in the Middle ages, because the blended almonds are much finer, resulting in a finer consistency milk.

One of the reasons for the popularity of almond milk in the Middle Ages was its high protein content, and its ability to keep better than milk from dairy sources. If cow, sheep, or goat milk wasn’t prepared quickly to make cheese or butter, it soon soured. Almond milk, conversely, could be made as needed, in the quantities needed. Further, dry almonds were easy to store and did not require the cold temperatures for storing fresh milk.

Today, almond milk is particularly popular among those who are part of the Raw Food movement. Supporters for Raw Food preparation believe that cooking foods deprives them of their highest mineral and vitamin content. Foods eaten raw, on the other hand, are believed to be higher in natural nutrients. Merely soaking almonds in a jar of water in the refrigerator for a day, then blending and straining the liquid can make almond milk. The high protein content is comparable to milk, and most prefer the taste to soy or rice milk.

Almond milk is indisputably nutritious with little to no saturated fat, unlike cow’s milk, and no lactose, which many find indigestible. Some doctors suggest, however, that almond milk should not be given to children transitioning from formulas, as early introduction of nuts to a child’s diet may predispose the child to severe nut allergies. Obviously, anyone with a peanut allergy should verify no almond allergy exists prior to using the product.

Contrary to the Raw Food movement, most recipes call for the almonds to be boiled, prior to soaking. As well, many recipes call for almond milk made from roasted almonds. Many prefer almond milk made from roasted rather than raw almonds, since it yields a slightly richer flavor.

It makes an excellent substitution for milk products in many recipes. However, recipes that require a high fat content milk or half-and-half may not produce the same results with almond milk. Almond milk lends itself particularly well to recipes for pancakes, for blancmange and is also excellent in smoothies.

Marzipan is an almond and sugar paste used to ice cakes and other pastries or sculpted into a variety of shapes to be eaten as candy or used as cake decorations. Marzipan is simply a mixture of almond paste, powdered sugar, and a moistening agent such as water, corn syrup, glucose, fondant, or egg whites. After the ingredients are mixed, marzipan reaches a consistency of dough or soft rubber and can be rolled, shaped, cut, or molded.

Because marzipan is both delicious to eat on its own and simple to make, it is often used both as the icing for cakes and as decoration. When used to ice a cake, marzipan is rolled into a thin sheet and draped over the cake, usually with a fruit glaze applied between the cake and marzipan so that the icing sticks more securely. Once the marzipan is draped over the cake, the sides are carefully smoothed down so that the icing is uniform and free of bubbles or wrinkles.

Marzipan is used to decorate cakes in many ways as well. Its soft, pliable texture allows a decorator to shape the marzipan into three dimensional shapes such as flowers, fruits, people, or animals. The marzipan can be colored with food dye or air brushed, and with the right techniques, a skilled artist can make very realistic shapes. Using cookie cutters or a sharp knife, marzipan can be cut into shapes, letters and numbers, which are then attached to the sides or top of a cake. These decorations add color, flavor, and texture to what might otherwise be a plain cake.

Besides its role in cake icing and decorating, marzipan is popular as a candy. Its sweet, nutty taste, all natural ingredients, and the often whimsical shapes it can take make it a favorite among both children and adults. Marzipan candy can be a simple block of sweet almond paste, but is also found covered with granulated sugar, dipped in chocolate, or flavored. It is sold in bite sized pieces or larger blocks, as well as in the shape of fruits, animals, and special holiday shapes like Santa Claus or jack-o-lanterns.

You can make almond paste to make your own marzipan by mixing equal parts almond meal and powdered sugar, and then slowly working in a small amount of corn syrup until the mixture has a soft, slightly dry, dough-like consistency. With your own marzipan, some food coloring, a clean work surface, and some spare powdered sugar in case the marzipan gets too sticky to work with, you can make your own marzipan candy in whatever shapes you can imagine.

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We have lots more information about Almonds and about us, D&S Ranches, at our FAQ (Frequently Asked Questions Page). 
To visit our FAQ Page: CLICK HERE.