Somerset Foodie Flaked Almonds, 500g

Flaked almonds are the kind of pantry staple that quietly turns ordinary into proper. Sliced thin and pale from blanched whole almonds, ours come in a generous 500g resealable pouch - the right amount to see you through a couple of months of cakes, granolas and weeknight pilafs without having to decant or top up. Toast them gently in a dry pan and you get a delicate, biscuity crunch and a sweet, marzipan-edged flavour that finishes everything from a Bakewell tart to a buttery trout amandine.

They earn their keep across both halves of the kitchen. Scatter raw flakes over a Victoria sponge or frangipane tart before baking and they turn a beautiful toasty gold in the oven; toast them in a dry pan and tumble onto porridge, granola or Greek yoghurt with honey, or finish a salad of pear, blue cheese and bitter leaves. Stir handfuls through a chicken biryani, fold them into a saffron rice pilaf with raisins, or press them onto the sides of an iced coffee and almond cake.

Recipes to try using this ingredient:

• Wake up to the best porridge
• Apricot & Frangipane Tart

Why we love it:

• Resealable 500g pouch - the right size for regular baking and snacking, with no faff keeping it fresh
• Made from blanched whole almonds, sliced thinly and evenly so they toast cleanly without burning
• Sweet, gentle almond flavour that lifts a cake topping without taking it over
• Just as good in savoury cooking as in baking - pilafs, biryanis, butter-foaming fish dishes and grain salads
• Naturally gluten-free, plant-based and a good source of vitamin E and healthy fats

How to use:

• To toast, scatter 100g into a dry frying pan over a medium heat and shake often for 3-4 minutes until golden and fragrant. Tip straight onto a plate to stop them carrying on cooking.
• Scatter a generous handful raw over an unbaked Victoria sponge, frangipane tart or fruit cake - they'll toast in the oven and add a pretty, golden finish.
  
• For a classic trout amandine, melt 50g of butter in a pan until foaming, add 50g flaked almonds and cook until golden, then squeeze in lemon juice and pour over a pan-fried trout fillet.
  
• Fold a handful through a finished pilaf or biryani along with fresh herbs just before serving.

More information:

• Sourced and packed by us here at Somerset Foodie in a 500g resealable pouch to keep them fresh and crisp
• Suitable for vegetarians, vegans and gluten-free diets
  
• Store in a cool, dry place away from direct sunlight. Reseal the pouch after each use, or decant into an airtight jar.
• Allergens: ALMONDS (nuts). Packed in a facility that also handles other nuts, peanuts, sesame, gluten
• Ingredients: Blanched flaked almonds (100%).