Our roasted almond pieces come from a rigorous process designed to ensure quality and consistency at every stage.
The almonds are first harvested at maturity in the field, still in their shells, then shelled with meticulous sorting to keep only the best fruits.
They are then roasted wholegently to develop maximum aromas, before being crushed into pieces of 2 to 4 mm. Next, a manual sieving removes the powder and achieves a clean and professional finish.
Finally, the pieces are carefully packaged in bags ready to be shipped, ensuring freshness, crunchiness and quality.
FREQUENTLY ASKED QUESTIONS ABOUT OUR ROASTED ORGANIC ALMOND PIECESPECES 2-4MM
It is not strictly necessary to reheat or toast them again if they are already labelled as "roasted" and stored properly (in a dry place and away from air).
However, it is often recommended to lightly toast them one last time before using, even if they are pre-roasted, for several reasons:
- Enhancing the flavour: A brief stint in the pan or oven reactivates the aroma and the roasted flavour, making it more intense and noticeable in the dessert.
- Optimal crunchiness: This helps to drive off any residual moisture that the almonds may have absorbed during storage, giving them a maximum crunch.
This is particularly pleasant on ice cream or in a moist cake.
Small tips
On ice cream (or any other cold dessert):
- Briefly toast them (dry in the pan or oven) just before serving.
- Let them cool completelybefore sprinkling them on the ice cream. If they are warm, they will melt the ice cream.
In a cake (as a final topping):
- Toast them andlet them coolbefore adding them to the icing or sprinkling them on the cake once it has cooled. This ensures they remain crunchy.
Incorporation into the batter (for flakes):
- If you are incorporating almond flakesthat are not slivered.(or flaked) into a batter before baking, you do not need to toast them again, as they will brown during the baking of the cake. However, pre-roasting (before purchase or homemade) is essential for flavour.
In summary, if your almonds are already roasted, you can use them as they are, but a little toast just before serving (and after allowing them to cool) will enhance their flavour and texture..
We start with the same almonds of the Lauranne variety (a French variety) but the processing differs:
- For the flakes, the almonds are first roasted and then ground.
- The sticks are raw. The whole almond is therefore chopped into sticks..
With their intense crunch and deeply roasted profile, our flakes are the perfect way to elevate your savory dishes.
They make an excellent alternative to pine nuts in a homemade pesto and add a gourmet touch when sprinkled over fresh salads, such as endive or warm goat cheese. These versatile flakes also provide a delicious crispy coating for breading goat cheese medallions or fish fillets, while their roasted character infuses sauces and stuffings with a highly sought-after nutty undertone.