by Giuseppe Larosa | Aug 24, 2026 | Tips
Almonds and a good blender are enough for a pure cream. No water or milk is needed: the heat of processing releases the oils and transforms the grain into paste. Ingredients and doses For a jar use 300 g of shelled almonds. Salt is optional; add oil only if the mixer...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Almond flour does not mysteriously lose weight during grinding: from 100 g of shelled and dry seeds you obtain almost 100 g of powder, net of small losses in the mixer. The short answer The number of almonds is only an estimate because the size varies. In many cases...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Almonds in shell take up more space but protect the seed and transform tasting into a slow gesture. To buy them well you need to think about the yield, not just the gross weight. The short answer The edible amount varies with cultivar, size and thickness of the shell....
by Giuseppe Larosa | Aug 24, 2026 | Tips
The Pizzuta is an almond that can be recognized first with the eyes and then with the palate: elongated shape, flat profile and evident tip also explain its role in confectionery. The short answer The regularity makes it suitable for sugared almonds, where the seed...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Tuono is a cultivar widespread in southern almond growing and appreciated for its versatility. Talking about the single variety allows us to go beyond a comparison table. The short answer The seed is full, suitable for direct consumption and processing. In the kitchen...
