Monthly Ingredient: Almonds

When I think of almonds, I think of California because that’s where the world gets 80% of its commercial production of this food. But there was a time when the home of this delicious “nut” (you’ll learn why I quote it here) was nestled in the deserts and mountains of central and southwest Asia. Think of as many dishes or foods you may find the almond in, and the list becomes rather extensive, no? Salads, pastries, cakes, flavored beverages, poultry – ”you name the food, and almonds most likely can accompany it.

About Almond

The almond is believed to have evolved from the peach, but took a different genetic path ages ago when the land began to form the mountains that separate Central Asia from China and Mongolia. Before long, almonds became the fruits of deciduous (meaning that the leaves fall off annually) trees thought to have sprouted close to those regions. The “Silk Road” provided the route for the almond to reach other countries.

Instead of growing fleshy pulp around the seed, the fruit of the almond contains an oval, off-white seed that is covered with a paper-like, brownish “skin.” Covering the seed is a tough, green husk, which breaks open when the fruit is ripe. In essence, almonds are scientifically more related to peach pits than peanuts. When almonds are sold with their brown skins intact, they are referred to as “natural almonds,” while ones that are pearly-white seeds (with the skins removed) are called “blanched almonds.”

Almond trees can now be found in Asia, Europe, North America and Africa, as they flourish in warm weather regions. California produces 100% of the U.S. supply and over 80% for the world. Grocery stores may carry raw almonds for cooking, roasted almonds (in a variety of flavors) for snacking, ground almonds for pastes and chopped, crushed or slivered almonds for garnishes and salads. You’ll also be able to find almond extract for baking and almond oil for cooking.

Bitter Sweet

While there are no physical characteristics that distinguish them, there are two types of almonds – ”sweet and bitter. Sweet almonds are consumed and used in cuisines world-wide, while bitter almonds tend to be used with great caution.
Sweet almonds are often roasted and eaten whole or turned into slivers or crushed pieces – “it’s what you find at markets and what’s used in the kitchen. These can be processed into oils or extracts. Almond extract is a popular ingredient in diabetic-safe recipes and is a great alternative when you’re out of vanilla extract.

Sweet almonds can be found natural (with skins on), blanched, whole, sliced or slivered, chopped, candied, smoked, as meal (almond powder) and in paste form. The mild flavor and hearty crunch of almonds makes it a sure winner to accentuate almost every kind of food.

Bitter almonds, on the other hand, must first be processed in the raw stage before being ingested because they contain a toxic amount of prussic acid, which can be further refined into the poison cyanide. About 20 bitter almonds for an adult and 10 for a child can be lethal. ‘Bitter almonds’ do not necessarily denote a disagreeable taste. In fact, a very flavorful extract is derived from bitter almonds and is used to flavor the Italian liqueur called amaretto, which is often used in the Italian dessert Tiramisu. Primarily produced in Spain or Italy and used in very small, calculated amounts, bitter almonds are rarely sold in the U.S., much less for consumption.

Almond Tips

As with most fruits or nuts, always look for almonds that are uniform in color and are not shriveled, no matter if they are in or out of the shell. A fresh almond should smell slightly sweet and nutty.

Unshelled almonds should be kept in a cool, dark, dry place. Shelled almonds may be preserved for up to 2 years when placed in an airtight container, like a sealed plastic bag, and stored in the refrigerator or freezer. Roasted almonds may be stored for up to one year when stored the same way.

If you’re only able to find natural almonds (with the brown skin on), it’s easy to remove the outer layers by blanching them. Just bring a pot of water to a boil and place the almonds in for 2 to 3 minutes. Then, remove the skin by pinching the almonds between your thumb and forefinger while running the nuts under cold water.

To roast almonds for a nuttier flavor, arrange a single layer of almonds on a baking sheet and heat in the oven to 350°F for about 10 minutes or until golden brown. Turn and stir them to ensure that they are evenly roasted. Roasting times may vary depending on the size of the almonds and oven, but keep in mind that the almonds continue to roast even after they’re removed from the oven. Allow almonds to cool before storing in a container.

Almonds All Over

As mentioned before, almonds can be found in numerous cuisines and are paired with a variety of dishes and foods. You can find them in chocolate candies or bars, snack mixes, desserts; encrusted over poultry and fish; grounded into puddings and beverages. The list can go on and on because almonds complement foods so well in all their forms, and even have a symbolic significance.

Still a common wedding tradition, 5 sugar-coated almonds are placed in bag and tied with a ribbon and given as favors. Why? The almonds represent faith, hope, charity, love and fidelity – ”representative of good wishes for a happy couple. The almonds (usually Jordan almonds) also signify the bitter and sweet aspects of a long marriage.

Here’s a breakdown of some more popular uses of the almond:

Marzipan: a European confection base, where almonds are finely grounded, then mixed with egg whites, water, sugar and sometimes vanilla extract to form a thick, pliable paste. The final product resembles that of sculpting clay, which can be molded into cookies or shapes and then coated with edible painted, e.g. fruits.

Almond nougat: a chewy, crunchy candy made by combing almonds, egg whites, honey and sugar sad to have been made popular by the Italians and French.

Almond pudding: custard made with blanched, grated almonds combined with egg yolks, sugar, orange blossom water, and cinnamon.

Almond biscuit/cookie: a very common type of Chinese biscuit available at most Chinatown bakeries world-wide. It is believed to have been created over 50 years ago at a Chinatown bakery in Los Angeles, California. A very crumbly, crunchy cookie that is similar to shortbread, usually with an almond sliver studded in the center or crushed pieces throughout the cookie. They are made with basic cookie ingredients, but with the addition of almond extract and almond bits.

Almond bubble milk tea: a powder made of sugar, non-dairy creamer, glucose, and almond extracts that is shaken with ice, black or green tea, sugar syrup, whole milk and chewy tapioca pearls.

Kahwa: a green tea beverage well-known in Kashmir (Northwestern region of Indian subcontinent) that’s accented with saffron, cardamom, and almonds and served from a samovar, a large metal kettle. A great digestive after feasts.

Carrot halva: a Punjab dessert made of grated carrots cooked with milk solids and clarified butter and garnished with almonds.

Thandai: a milk-based drink flavored with almonds, cardamom, rose petals, and whole pepper drunk during Holi, the Indian festival of color that celebrates the end of winter and the coming of warm weather.

A-plus for Almond

The almond is not only praised for complementing a plethora of foods and beverages, it’s also a popular alternative for the lactose-intolerant (almond milk is fragrant and delicious) or people who have peanut allergies.

According to the Almond Board of California, almonds are the most nutritionally dense nut, meaning you get the most nutrition possible out of the calories you eat. A one-ounce, 160-calorie serving of almonds is an excellent source of vitamin E and magnesium, and a good source of fiber. It also offers healthy monounsaturated fat, protein, potassium, calcium, phosphorous and iron. Also, consuming a daily handful of almonds has shown to lower LDL (“bad” cholesterol) and help maintain or lose weight. In a study published in the American Heart Association’s journal Circulation, men and women who ate two daily ounces of almonds over a period of one month lowered their LDL cholesterol by 9.4 percent and stabilized their weight.

Recipe

Badam (Almond) Burfi Bon Bons

Yields about twenty 1/2-inch balls

Badam Burfi (pronounced burr-fee) is a Northern Indian sweet that’s a cross between the consistency of fudge and nougat. Normally cut into cubes, triangles or diamond shapes before serving, the flavor and texture is similar to European Marzipan (see above).

Barfi is, often but not always, made by thickening milk with sugar and other ingredients. It is then spread in a flat, shallow dish and cut into bite-sized pieces. Badam Burfi is specifically combining milk, sugar and almonds for a simple, yet intensely sweet almond dessert. The twist on the classic Indian specialty? They’ll be shaped into balls and enrobed in chocolate!

Note: Usually badam burfi does not have as much crunchy almonds in them, but this recipe is a variation that keeps the almonds pieces in tact for texture.

Ingredients

• 1 cup almonds, finely ground
• 1/2 cup sugar
• 1/2 cup whole milk
• 2 tablespoons ghee (clarified butter that originates from the Indian subcontinent)
• 1 cup milk chocolate
• 1 tablespoon butter

Directions

1. Grease a 6×6 inch pan or a 6-compartment cupcake/muffin tin with ghee.
2. Combine almonds with milk in a food processor and mix as much as possible until you no longer can change the consistency. It should be thick like hot cereal.
3. In a frying pan over low heat, stir together the almond milk mix with sugar. Stir constantly to prevent burning.
4. After the contents in the pan starts to bubble (about 5 minutes), add ghee.
5. Keep stirring until the mixture thickens to the consistency of bread batter, and you can practically roll it into a ball. Continue stirring for 3 more minutes until it almost looks crispy brown.
6. Remove from heat and distribute into the prepared greased pan/tin.
7. Even out the surface with a spoon or a knife.
8. Allow to set by cooling at room temperature for about 20 minutes.
9. After 20 minutes, this is the best time to start shaping or cutting out pieces.
10. Take about 1-2 teaspoons and roll into a ball.
11. Place pieces in an airtight container and store in the fridge.
12. Melt the chocolate and butter in the microwave until smooth.
13. When the burfi balls are solid, dip each one into chocolate and place them on wax paper. Tip: chopsticks work great to coat them without making a mess.
14. Let them set before serving.

Melody grew up loving to write, especially about food, and went on to receive a B.A. from U.C. Berkeley. Her last position at a food magazine allowed her to live out her then dream job of eating fancy foods everyday and critiquing their flavors and textures for articles. Now, she works for The New York Daily News and invents Asian-fusion recipes for Asiance. You can reach Melody at melody@asiancemagazine.com or visit her MyAsiance page at my.asiancemagazine.com/mymelody.