{"product_id":"poudre-amandes-blanchies-extra-fine","title":"Extra-Fine Blanched Almond Powder","description":"\u003cstyle\u003e\n  .plv6{max-width:100%;margin:32px 0;font-family:inherit;color:#2b2b2b}\n  .plv6-intro{background:#faf7f0;border-left:4px solid #d7b36a;border-radius:0 12px 12px 0;padding:22px 26px;margin-bottom:20px;font-size:15px;line-height:1.75}\n  .plv6-intro strong{color:#b98b35}\n  .plv6-acc{border:1px solid #eadfcb;border-radius:14px;margin-bottom:12px;background:#fff;overflow:hidden}\n  .plv6-acc summary{cursor:pointer;list-style:none;padding:18px 22px;font-weight:700;font-size:16px;color:#2b2b2b;display:flex;align-items:center;justify-content:space-between;gap:16px}\n  .plv6-acc summary::-webkit-details-marker{display:none}\n  .plv6-acc summary::after{content:\"+\";width:28px;height:28px;min-width:28px;border-radius:50%;background:#d7b36a;color:#fff;display:inline-flex;align-items:center;justify-content:center;font-size:20px;line-height:1;font-weight:500}\n  .plv6-acc[open] summary::after{content:\"−\"}\n  .plv6-body{padding:0 22px 22px;font-size:15px;line-height:1.75;color:#444}\n  .plv6-body p{margin:0 0 14px}\n  .plv6-body ul,.plv6-body ol{margin:8px 0 14px;padding-left:20px}\n  .plv6-body li{margin-bottom:8px}\n  .plv6-body a{color:#b98b35;text-decoration:underline;font-weight:600}\n  .plv6-tip{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:14px 18px;margin:12px 0}\n  .plv6-tip strong{color:#8a6624}\n  .plv6-table{width:100%;border-collapse:collapse;margin:12px 0;font-size:14px}\n  .plv6-table th{background:#faf4e5;color:#2b2b2b;font-weight:700;padding:10px 14px;border:1px solid #eadfcb;text-align:left}\n  .plv6-table td{padding:9px 14px;border:1px solid #eadfcb;vertical-align:top}\n  @media(max-width:768px){.plv6-acc summary{padding:16px 18px;font-size:15px}.plv6-body{padding:0 18px 20px;font-size:14px}}\n\u003c\/style\u003e\n\u003cdiv class=\"plv6\"\u003e\n \u003cdiv class=\"plv6-intro\"\u003e\n \u003cstrong\u003eBedouin Extra-Fine Blanched Almond Powder\u003c\/strong\u003e — 100% blanched almonds, with no additives, preservatives, or GMOs. Ultra-fine, uniform particle size for \u003cstrong\u003emacarons with smooth shells, moist financiers, creamy frangipane, and almond creams\u003c\/strong\u003e. Natural light ivory color, with the full richness of the aroma preserved. \u003cstrong\u003eAllergens: almonds. May contain traces of other tree nuts.\u003c\/strong\u003e\n \u003c\/div\u003e\n \u003cdetails class=\"plv6-acc\" open\u003e\n \u003csummary\u003eTechnical specifications and nutritional values\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Bedouin\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% blanched almonds—no additives, preservatives, or GMOs\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e almonds from California and Australia (the finest orchards)\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eParticle size:\u003c\/strong\u003e ultra-fine, uniform—ground without overheating or oxidation\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eColor:\u003c\/strong\u003e natural light ivory\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains almonds (tree nuts). May contain traces of other tree nuts\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e store in a cool, dry place (ideally 10–12°C), away from light\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cstrong\u003eNutritional values per 100g:\u003c\/strong\u003e Energy 590 kcal \/ 2467 kJ — Fat 52.5g — Protein 21.4g — Carbohydrates: depending on batch — Salt: depending on batch.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eWhy Extra-Fine Particle Size Changes Everything\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003eIn fine pastry-making, the particle size of almond powder is a critical factor that home bakers often underestimate:\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cstrong\u003eMacarons:\u003c\/strong\u003e coarse powder creates bumps beneath the shells that prevent smoothing. The extra-fine powder passes straight through a 1.5mm sieve with no residue—smooth shells from the very first batch\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eFinanciers:\u003c\/strong\u003e the fine powder blends into the hot beurre noisette without forming lumps, creating an even texture and a perfectly caramelized edge\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eFrangipane:\u003c\/strong\u003e smooth, creamy texture when baked, with no hard particles that could pierce the delicate pastry of the tartlets\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eDacquoise:\u003c\/strong\u003e too coarse a powder weighs down the whipped egg whites—the extra-fine powder folds in without deflating the mixture\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eAlmond choux pastry:\u003c\/strong\u003e the fine grind blends in without altering the pastry's structure during drying\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003ePro tip:\u003c\/strong\u003e even with extra-fine flour, professional macaron bakers systematically process the flour and confectioners' sugar in a food processor and then sift them before incorporating. This double sifting eliminates the last irregularities and ensures mirror-smooth shells.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eApplications — what to make with extra-fine almond flour\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eApplication\u003c\/th\u003e\n\u003cth\u003eSuggested quantity\u003c\/th\u003e\n\u003cth\u003eRole of almond flour\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMacarons (shells)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e125 g almond flour + 125 g confectioners' sugar for 30 shells\u003c\/td\u003e\n\u003ctd\u003eStructure, texture, flavor — the foundation of the TPT mixture\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFinanciers\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100 g for 12 financiers\u003c\/td\u003e\n\u003ctd\u003eSoft, moist texture and toasted almond flavor\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFrangipane cream\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100 g for a 22 cm tart base\u003c\/td\u003e\n\u003ctd\u003eBody and creaminess for the filling\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDacquoise\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e150 g for a 40 × 30 cm baking sheet\u003c\/td\u003e\n\u003ctd\u003eLight structure with whipped egg whites\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eJoconde\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100 g for a 40 × 30 cm baking sheet\u003c\/td\u003e\n\u003ctd\u003eSoft rollable sponge (yule logs, charlottes)\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCrispy streusel\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e50–80 g in the dry mixture\u003c\/td\u003e\n\u003ctd\u003eCrunch and flavor for entremets toppings\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eReference recipe — Parisian macarons\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003eThe professionals' technique for 30 uniform shells (15 assembled macarons):\u003c\/p\u003e\n \u003col\u003e\n \u003cli\u003e\n\u003cstrong\u003eTPT:\u003c\/strong\u003e blend 125 g almond flour + 125 g confectioners' sugar for 30 seconds in a food processor, then sift twice. Set aside\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eFrench meringue:\u003c\/strong\u003e whip 100 g egg whites at room temperature with 50 g granulated sugar, adding the sugar in 3 batches. Whip until firm and forms a stiff bird's beak\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eMacaronage:\u003c\/strong\u003e fold the TPT into the meringue using broad, decisive movements. The mixture should be glossy and form a ribbon — it should fall smoothly without breaking when the spatula is lifted. Approximately 50–60 strokes\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003ePiping:\u003c\/strong\u003e on a silicone mat or parchment paper, pipe 3.5 cm discs using a smooth round 8–10 mm nozzle\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eDrying:\u003c\/strong\u003e let the shells dry for 30–45 minutes at room temperature until the surface no longer sticks to your finger\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eBaking:\u003c\/strong\u003e preheated fan oven at 150°C — 12 to 14 minutes depending on the oven. The feet form after 4–5 minutes\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eThe secret to smooth shells:\u003c\/strong\u003e the quality of the almond powder (uniform particle size, no rancidity) is the first factor in achieving a mirror-smooth shell. Bedouin extra-fine powder allows you to skip the blending step if the batch is fresh — but double sifting is still recommended.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eComplementary products\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/pistaches-decortiquees-1-kg\"\u003eShelled pistachios 1kg\u003c\/a\u003e — the same nut family, for pistachio macarons\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/noix-de-pecan-1-kg\"\u003ePecans 1kg\u003c\/a\u003e — for streusel and pecan financiers\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/inspiration-framboise-feves-250g\"\u003eValrhona Raspberry Inspiration\u003c\/a\u003e — an almond–raspberry pairing for tarts and macarons\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/additifs-alimentaires\"\u003ePectins and texturizers\u003c\/a\u003e — for frangipane tart fillings\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003e\u003cstrong\u003eShould almond powder always be sifted before use?\u003c\/strong\u003e\u003cbr\u003eFor macarons, yes, absolutely — even extra-fine powder can develop slight clumps during storage. For financiers and frangipane, sifting is recommended but less critical because baking smooths out any roughness.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eWhat is the difference between extra-fine powder and standard powder?\u003c\/strong\u003e\u003cbr\u003eExtra-fine powder is passed through a finer sieve during grinding, resulting in smaller, more uniform particles. In practice: smoother macaron shells, lump-free incorporation into creams, and a lighter texture in dacquoises. Standard powder is suitable for preparations where the surface finish is less critical.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eHow should almond powder be stored once opened?\u003c\/strong\u003e\u003cbr\u003eAn airtight jar or resealable bag, stored in a cool, dry place at 10–12°C ideally. The natural fats in almonds (52.5 g\/100 g) go rancid when exposed to heat and light. Consume within 2–3 months after opening to preserve the aroma.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eCan almond powder be replaced with hazelnut powder in financiers?\u003c\/strong\u003e\u003cbr\u003eYes — the same ratio, with a slight difference in texture (hazelnuts are fattier) and aroma (more roasted). Hazelnut financiers are less traditional but very popular, especially paired with dark chocolate or praline.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n\u003c\/div\u003e","brand":"BEDOUIN","offers":[{"title":"500g","offer_id":39802791755818,"sku":"01225010","price":8.0,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":39802791788586,"sku":"ALMD001","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre_d_amande_fine.png?v=1787586029","url":"https:\/\/pitisslind.com\/en\/products\/poudre-amandes-blanchies-extra-fine","provider":"Patissland","version":"1.0","type":"link"}