mezzomediAlmond
Sweet, buttery almond with a floral note, a base for sweet and savory marzipan.
Almonds have a mild, delicate flavor with a fine, crunchy texture that becomes more pronounced when toasted. In Mediterranean cuisine, they are a versatile ingredient, used whole for garnishes or ground to thicken sauces and enrich pastries. Their protein and fat content make them indispensable in desserts and certain savory dishes around the Mediterranean.
Best pairings
Apricot Classic86%Almond and apricot, twin stone fruit aromas.
Pear Classic86%Perfect complementarity: the sweet and slightly buttery notes of almond enhance the fruity delicacy of pear.
Persimmon Classic86%Hazelnut and sugar notes complement the tender, sweet flesh of persimmon, an essential Mediterranean pairing.
Honey Classic85%Almond and honey, for nougat and Southern sweets.
Cardamom Classic84%Sweet Levantine nut; buttery flavor that magnifies spicy floral notes.
Cherry Classic83%Cherry and almond, stone fruit aromas (clafoutis, mahleb).
Apple Classic83%An iconic Mediterranean pairing: almond adds richness and creaminess to apple-based desserts.
Orange Classic82%Almond and orange in Southern cakes.
Blood orange Classic82%Blood orange and almond in Sicilian cakes.
Peach Classic82%Peach and almond, complementary stone fruit aromas.
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FAQ
What goes with almond?
Almond pairs especially well with apricot, pear, persimmon, honey and cardamom. Almond and apricot, twin stone fruit aromas.
What can I substitute for almond?
If you don't have it, try: pine nut, hazelnut, walnut, pistachio.