Raw Almonds with Skin, Shelled 1 kg

Raw Almonds with Skin: a Versatile Foundation for Pastry and Kitchen

Raw shelled almonds with skin in a 1 kg professional pack: natural, unroasted and unsalted, with the protective skin left on. With 634 kcal, 21 g of protein, 12 g of fibre and 54 g of mostly unsaturated fats per 100 g, they are one of the most nutrient-dense dry fruits available to a professional kitchen. The bulk format makes them a reliable base ingredient for pastry labs, gelato production, bakeries and gourmet kitchens.

What “With Skin” Means and Why It Matters

The almond is the seed of Prunus dulcis. After harvesting and shelling, the kernel keeps its thin brown skin (the tegument). Leaving the skin on preserves the natural antioxidants and the typical intense, slightly bitter aroma, and gives a firmer bite than blanched (peeled) almonds. Skin-on almonds are the classic choice for granellata, brittle, granola and rustic decorations, while peeled almonds are preferred for white almond paste and smooth fillings.

Organoleptic Profile

Firm, crunchy kernel with a clean, milky-sweet flavour and a delicate woody note from the skin. No added salt, sugar or roasting: the product is completely natural, so the pastry chef has full control over toasting and seasoning. Home-roasting at 150-160 °C for 10-12 minutes intensifies the aroma and develops a golden colour.

Professional Uses

• Almond paste and marzipan: grind 250 g almonds with 250 g sugar for a rustic, full-flavoured paste; use peeled almonds for a pale paste.
• Brittle and pralines: toast and fold into caramel at 155 °C for croccante and torrone-style pralines.
• Cakes and biscuits: 100-150 g per dough for frangipane tart, cantucci, amaretti and soft almond cakes.
• Granella and decoration: chop coarsely for topping croissants, panettone, semifreddo and gelato.
• Granola, bars and snacks: use whole or chopped in healthy mixes, energy bars and breakfast blends.

Pairings

Almonds pair naturally with dark chocolate, acacia and chestnut honey, icing sugar, candied citrus and dried fruit such as pitted prunes. In the kitchen they enrich salads, pesto trapanese, fish crusts and roasted vegetables.

Storage and Shelf Life

Store the bag in a cool, dry place below 60 % humidity, away from light, heat and strong odours. Once opened, reseal tightly and keep dry; the natural oils stay fresh longer in airtight containers. Avoid moisture, which softens the kernels and dulls the crunch.

Delivery and Logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Dry ambient distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos) shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker). Ambient dry goods need no cold chain and ship on standard pallets or parcels, ideal for stock replenishment by professional clients.

Who It Is For

Designed for pastry labs, gelato shops, bakeries, restaurants, hotels, delicatessens, Italian grocery stores and private customers who want a natural, high-quality dry fruit ingredient in a practical professional format.