Almonds

If there is one thing you can always find on me, it’s almonds. I have a stash in my purse, some in my desk at work for snacking at a moment’s notice and they are always on hand in my kitchen -  to throw in my oatmeal, sprinkle on my salads, and fold into baked goods. Don’t let their high fat content scare you (it’s monounsaturated fat, the good kind that your body needs to keep your LDL cholesterol low), they are nutritional powerhouses. That are packed with protein and while weighing in at 160 calories per ounce, they have only 1 gram of saturated fat and no cholesterol.  Translation, keep these on your healthy eating list!

• How to pick: Almonds are harvested from mid-August to mid-September but are available at the market all year long. Almonds are sold two ways at the market – you can also find them slivered, sliced or diced at the grocery store – with skins or without (blanched). Look for almonds that are uniform in color and are firm, avoid any shriveled or soft ones. And smell them! They should smell sweet and nutty.
• How to store: Freeze them, unless you are using them immediately, as they will stay fresh in the freezer up to a year in a sealed plastic bag. If storing them elsewhere, choose a cool, dark, dry place away from heat sources. Due to their high fat content they can spoil easily and absorb odors, so don’t keep them next to onions, garlic or even cleaning supplies.
• How to prepare: To blanch almonds, place them in a bowl and cover completely with boiling water. Let them soak for about 1 minute – you don’t want them to get soft – then drain and rinse them. Pinch each almond between your fingers to remove the skin. To grind almonds, use a food processor or coffee grinder and pulse until finely ground. Work in small batches so that you don’t over-process them.
• Recipe ideas: Toss slivered almonds in with pan-fried green beans and olive oil then sprinkle a dash of salt, pepper and lemon juice for an easy side dish; try Heidi Swanson’s Almond Chocolate Chip Biscotti or Chocolate and Zucchini’s Almond Croissants (adapted by The Kitchn) for a fun breakfast alternative (you don’t even need to make your own croissants!). If you are feeling ambitious and looking to use up some pears from the market try David Lebovitz’s Pear and Almond Tart and tune in on Friday when I use almonds for another homemade holiday gift idea!
• Fun Fact: California is the largest producer of almonds in the world. The state’s 6,000 almond growers supply 80% of the world’s almond supply and 100% of the U.S. commercial supply.

Tagged as: almond, biscotti, blanch, croissant, green beans, healthy, Pick of the Week, snack, tart