BIO Almonds

The natural almond kernels from certified organic farming contain 21 g of valuable protein per 100 g. Because of their mild, nutty taste they are perfect for refining desserts, yogurt and muesli or can be used as a baking ingredient for bread, buns and cakes. Also ideal in combination with savoury dishes like salads or vegetables.

Where our almonds come from

The almond tree, bontanically Prunus dulcis Rosaceae, is a rosaceous which can be found in regions with warm or moderate termperatures. In the spring, they are admired for their pink flowers. The fruits develop from these flowers. The drupes have an elongated, egg-like shape and a thick, leathery, grey-green coat which covers a solid shell with small notches. This shell contains the almond kernel.

Almonds are mainly harvested in autumn, the month depends on the variety and the cultivation area. A few weeks before the harvest, the trees are not watered anymore. The almond trees are shook by special machines so that the drupes fall to the ground. Afterwards, the kernels are manually checked and sorted by size.

Taste and usage

Almond kernels have a mild and nutty taste. Especially for desserts, almonds offer endless possibilities. There are two different kinds of almonds: sweet and bitter almonds. Unprocessed bitter almonds are inedible because they contain a toxic bitter substance. However, they can be used to produce bitter almond oil which can be found in christmas baking goods and marzipan. Our sweet almonds are save to eat because they are free from the abovementioned bitter substance and have a smooth sweet, nutty taste. This makes them ideal for producing almond oil, almond milk or almond butter. Ground almonds are tasty in a soufflé or almond croissants combined with caramel, brittle and nougat. Almonds can also be used for savoury dishes.

Recipe for homemade almond milk

Preparation time: 5 minutes
Ingredients for 1 liter:

• 200 g organic almonds (natural, unroasted)
• 1 liter water
• sweeten to taste with agave syrup or condiments (e.g. cinnamon, cardamom, anise)

Preparation:

1. Soak almonds in a bowl of water overnight.
2. The next morning, drain the water. Finely ground the almonds in a blender.
3. Add one liter fresh water to the almond butter.
4. Place in a blender and mix thoroughly.
5. Season to taste with agave syrup, cinnamon etc.
6. Filter through a tea towel or a fine sieve.

You can keep the homemade almond milk in the fridge for up to four days.