Somerset Foodie Flaked Almonds, 1kg

Flaked almonds are one of those ingredients that work harder than you'd expect for the space they take up in the cupboard - and our 1kg bag is for the cook who's already worked that out. Sliced thin from blanched whole almonds, they have a pale, even cut and a sweet, gently nutty flavour that turns delicate and biscuity the moment they hit a hot pan or a warm oven. A kilo is the right size for proper home bakers, festive kitchens, and anyone who likes the look and bite of toasted almonds on enough things that a smaller bag was always running out at the wrong moment.

This is the size to reach for when you're cooking generously. Bake your way through a tier of wedding cake, a tray of financiers, a batch of buttery almond croissants or a Christmas-worth of stollen, mince pies and Dundee cake with plenty left over for everyday granola. They also earn their keep across South Asian and Middle Eastern feasts, finishing a slow-cooked lamb biryani or a saffron and raisin pilaf for a crowd.

Recipes to try using this ingredient:

Moroccan Lamb with Spiced Couscous & Tahini

Why we love it:

• 1kg pack - better value per gram and fewer reorders for keen bakers, festive kitchens and bigger households
• Even, pale flakes from blanched whole almonds - they toast cleanly and look beautiful on a finished bake
  
• A genuine multi-cuisine ingredient that pulls its weight in French classics, Indian and Middle Eastern feast dishes, and British baking
  
• Gentle, sweet almond flavour that complements rather than overpowers - a real team player in the pantry
  
• Naturally gluten-free, plant-based and a good source of vitamin E, protein and healthy fats

How to use:

• To toast in volume, spread 200g across a baking tray and toast at 160°C for 6-8 minutes, stirring once or twice, until evenly pale gold. Watch closely toward the end - they go from perfect to bitter very quickly.
• For a wedding cake or large fruit cake, scatter a thick handful over the unbaked surface so they toast to a deep gold in the oven, or press toasted flakes onto a buttercream side for a classic finish.
• For homemade almond croissants, dip stale croissants in a sugar syrup, fill and top with frangipane, scatter generously with flaked almonds, and bake at 180°C for 12-15 minutes until golden and crisp.
• For a feast-day biryani or pilaf, fry 100g of flaked almonds in a little ghee until golden, then scatter over the finished rice along with fried onions, raisins and fresh coriander.

More information:

• Sourced and packed for Somerset Foodie in a 1kg stock-up size
• Suitable for vegetarians, vegans and gluten-free diets
  
• Store in a cool, dry place away from direct sunlight. Once opened, decant into an airtight jar or clip the bag tightly closed. With a pack this size, keeping it in the fridge...