Nuts & Seeds
Almonds
Versatile nuts used whole, sliced, ground into flour, or made into paste, adding richness and texture.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 143 | 5.0 | 151 |
| ¾ cup | 107 | 3.8 | 113 |
| ⅔ cup | 95 | 3.4 | 101 |
| ½ cup | 72 | 2.5 | 76 |
| ⅓ cup | 48 | 1.7 | 50 |
| ¼ cup | 36 | 1.3 | 38 |
| 1 tbsp | 8.9 | 0.3 | 8.9 |
| 1 tsp | 3.0 | 0.1 | 3.0 |
Whole almonds. Sliced (~92g/cup) and ground/almond flour (~96g/cup) have different densities.
Nutrition Facts
Nutrition Facts
Serving Size 100g
Calories579
Protein21g
Carbohydrates22g
Fat50g
Fiber13g
Sugar4g
Sodium1mg
History
Almonds originated in the Middle East and have been cultivated for over 4,000 years. Spanish missionaries brought them to California in the 1700s. In baking, almond flour became popular in French patisserie and Italian baking, while ground almonds feature prominently in macarons and frangipane.
Baking Tips
- 1Toast for deeper flavor
- 2Almond flour: substitute up to 25% of wheat flour
- 3Blanched almonds for smooth paste
- 4Store carefully to prevent rancidity
Storage
How to Store
Refrigerator or freezer
Shelf Life: 6 months refrigerated, 1 year frozen
Substitutes
- Other nuts (varies by type)
- Almond flour for GF baking