Dried fruit, pieces, and flours
Almonds, hazelnuts, and pistachios in powdered, chopped, or whole form, plus dried fruit and baking pantry essentials.
Flours, pieces, and whole nuts
Almond flour is the base for macarons, dacquoise, and financiers; hazelnut and pistachio flour add flavor to creams and cookies. Chopped nuts and whole nuts add crunch and decoration. A specialty grocery selection designed for baking.
How to use and store them
Light toasting brings out the flavor of nuts before adding them to a recipe. Since they are high in fat, they can go rancid: store them in a dry place, away from light and heat, ideally in an airtight container, and use them soon after opening.
Frequently asked questions
What kind of almond flour should I use for macarons?
Use a fine, dry powder; sift it with powdered sugar for smooth macaron shells.
Should they be toasted?
Yes, for creams and pralines: toasting intensifies the flavor.
How should they be stored?
Store in an airtight container in a dry place, away from light; use soon after opening.
Can one powder be substituted for another?
Yes, but the flavor and texture will change (almond is the most neutral).
