Raw almonds

About this product

These are plain, whole almonds in their brown skins, nothing added and nothing done to them. Bite one and you get a firm, pale crunch with a mild, faintly sweet flavour that tastes a bit like marzipan's quiet cousin.

Because they are raw, they are a blank canvas. Toast a handful in a dry pan for a few minutes and the aroma fills the kitchen. Soak them overnight and they soften enough to blend into a creamy homemade milk. Chop them roughly over porridge, or grind them fine for cakes and biscuits.

We sort each batch carefully so you get mostly whole kernels with very few chips. The skins add a little tannic bite and some colour, which suits rustic bakes. If you prefer them blanched, a quick dunk in hot water slips the skins right off.

Keep a bag in the cupboard for the days when you cannot decide what you fancy. They are the sort of ingredient that quietly improves a lot of dinners, from a rice pilaf to a salad that needed something crunchy. See our raw nuts range for more unroasted staples.

Learn more about the almond on Wikipedia, or browse the whole raw nuts range.