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Almond Primer

Almonds are sold in a dizzying array of varieties: raw, roasted, blanched, slivered, sliced, and smoked. So which almonds do we prefer? It all depends on the recipe.

Almonds are sold in a dizzying array of varieties: raw, roasted, blanched, slivered, sliced, and smoked. So which almonds do we prefer? It all depends on the recipe.

When it comes to decorating cookies, we usually prefer the clean presentation of whole skinless blanched almonds. For cakes, other baked goods, leafy salads, and light side dishes like our Green Beans Amandine, we find that thinly sliced raw almonds (with or without their skins) deliver a nice, light flavor and texture. On the other hand, we love the substantial crunch of thick-cut slivered almonds in stir-fries and rice pilafs. Roasted almonds are best for eating out of hand. As for smoked almonds, we found their bold flavor and crunch were welcome additions to our BBQ Party Mix. Like all nuts, almonds are highly perishable (the oils in the nuts go rancid quickly) and best stored in the freezer to prevent spoilage.

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