Almonds

Almonds — every cut, one place

Whole, blanched, flaked, nibbed, smoked or honey-coated: pick the almond that fits the job. All are high in fibre and a source of protein, with the sweet marzipan note almonds are loved for.

Which almond do I need?

• Whole Natural — skin-on, for snacking, roasting and granola (dedicated page)
• Whole Blanched — skinless and pale, for marzipan and bakes (dedicated page)
• Flaked — paper-thin slices for decorating cakes and croissants (dedicated page)
• Nibbed — 2mm pieces that keep their crunch through baking (dedicated page)
• Organic Blanched / Organic Flaked — the same cuts, certified organic (blanched, flaked)
• Smoked Seasoned Baked — savoury smoky snack (dedicated page)
• Honey Caramelised — sweet, glassy treat; contains honey, vegetarian not vegan (dedicated page)

FAQ

Raw or roasted? Whole, blanched, flaked and nibbed are raw — toast at home for deeper flavour. Smoked and honey caramelised come ready-baked.

How should I store almonds? Cool, dark and dry; reseal after opening or move to an airtight jar.

Allergen information: packed in an environment that handles nuts, peanuts, sesame, mustard, celery, soya and products containing gluten.