Ground Almonds, 1kg

Ground almonds are one of those rare pantry ingredients that earn their keep in every cuisine they touch - from Italian amaretti and Spanish tarta de Santiago to Middle Eastern ma'amoul, German Lebkuchen and Indian payasam. Our 1kg pack is for the kind of cook who reaches for them often: keen home bakers, gluten-free households, low-carb cooks, and anyone who knows a couple of spoonfuls will turn a weeknight curry into something properly rich. Milled to a soft, even grind from blanched almonds, they have an ivory-pale colour, a delicate aroma, and a clean, honeyed sweetness that lifts everything from sponges to sauces.

At a kilo, this pack is built for cooks who use ground almonds week in, week out. Bake your way through Christmas with stollen, Lebkuchen, mince pies and homemade marzipan, or work through a year of frangipane tarts, fruit cakes and gluten-free birthday bakes without rationing the bag. Beyond the oven they're quietly brilliant savoury - stirred into a rogan josh, a Persian fesenjan or a Moroccan tagine for body and richness; whisked into a yoghurty dressing for roasted vegetables; or blended into homemade almond milk for something far more rewarding than the carton stuff.

Why we love it:

• 1kg pack - better value per gram and fewer reorders for regular bakers and gluten-free households
• Made from sweet, mild blanched almonds with no bitter notes, so it never overpowers other flavours
  
• Soft, even grind that produces a tender crumb in delicate bakes and a smooth body in curries and sauces
  
• Naturally gluten-free, plant-based, low-carb and grain-free - a brilliant flour replacement for keto, paleo and free-from cooking
  
• A genuinely global store cupboard ingredient, just as at home in a Persian stew as a Bakewell tart

How to use:

• For homemade marzipan, mix 250g ground almonds with 250g icing sugar, a teaspoon of almond extract and just enough lightly beaten egg white (or rosewater) to bring it together. Knead briefly until smooth, then wrap and chill before rolling.
• For a tarta de Santiago, beat 6 eggs with 250g caster sugar, the zest of an orange and a lemon, and a teaspoon of cinnamon. Fold in 250g ground almonds, pour into a lined 23cm tin and bake at 180°C for 30-35 minutes until golden and just set.
• For richer Middle Eastern, North African and Indian sauces, stir 2-3 tablespoons into the last few minutes of a korma, rogan josh, fesenjan or tagine for velvety body without flour.
  
• For homemade almond milk, blitz 100g ground almonds with 1 litre of cold water and a small pinch of salt, then strain through a muslin or nut milk bag. Sweeten with a soaked date or a splash of maple syrup.

More information:

• Sourced and packed for Somerset Foodie in our larger 1kg stock-up size
• Suitable for vegetarians, vegans, and gluten-free, keto and paleo diets
  
• Store in a cool, dry place away from direct sunlight. Once opened, reseal the bag tightly or decant...