Dried fruit, chopped nuts and flours
Almonds, hazelnuts and pistachios in flour, chopped or whole, plus dried fruit and baking essentials.
Flours, chopped 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 make great decorations. A specialty grocery selection designed for baking.
How to use and store them
A light toasting brings out the flavors of nuts before you add them. They are high in fat and can go rancid, so 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 the powdered sugar for smooth macaron shells.
Should they be roasted?
Yes, for creams and pralines: roasting intensifies the flavor.
How should they be stored?
Store in a dry, airtight container, 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).
