Whole Blanched Almonds: a ready-to-use noble nut
Whole blanched almonds are shelled almonds with the skin removed, sweet, crunchy and pale in colour. The Pavone bag holds 1 kg (case of 10 kg) and comes from Spain, one of the great Mediterranean almond-growing countries. With 575 kcal, 21.2 g of protein and 12.2 g of fibre per 100 g, they are a noble ingredient for pastry, bakery and professional kitchens, ready to use without any pre-treatment.
What blanched almonds are
The almond is the seed of Prunus dulcis, a tree cultivated around the Mediterranean for thousands of years. Blanching means dipping the shelled almond in hot water to slip off the brown skin: the result is a clean, light-coloured kernel with a delicate, slightly sweeter flavour, free from the faintly bitter note of the peel. This makes blanched almonds the preferred choice whenever colour and a pure taste matter, as in marzipan, almond paste and white almond creams.
Origin and the Pavone brand
These almonds are grown in Spain, where the warm, dry climate produces firm, flavourful kernels. They are selected and packed by Pavone (F.lli Garuti), an Italian house that has been choosing and packaging dried fruit, spices and candied fruit since 1955, with packaging designed to preserve aroma and reduce waste. The brand serves pastry labs, bakeries and restaurants with a wide range of nuts and baking ingredients.
Sensory profile
Pale ivory kernels, firm and dry to the touch, with a clean snap when bitten. The flavour is sweet and milky, with no astringency. Toasting deepens the aroma towards butter and honey, while the raw kernel keeps a fresh, delicate character ideal for white creams and fillings.
Professional uses in the kitchen
Marzipan and almond paste: blend blanched almonds with icing sugar in equal parts for a smooth, light paste. Tuscan cantucci: fold whole almonds into the dough for the classic biscotti served with Vin Santo. Sicilian dry pastry and frangipane: ground almonds form the base of paste di mandorla and almond cream tarts. Toast at 160 degrees C for 8-10 minutes to bring out the aroma before using them whole over cakes, cassata and gelato. Use as a garnish for dried-fruit platters and pralines.
How to store
Keep in a cool, dry place away from heat and light. The resealable bag protects fragrance; once opened, close it tightly to keep the almonds crunchy. As a dry ambient product they need no cold chain and are perfect as a stable laboratory stock.
Pairings and complementary products
Pair with icing sugar for marzipan and decorations, with almond flour for tarts and macarons, with pistachio flour for two-nut pastries, and with candied orange for panettone, cantucci and Sicilian sweets.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As a dry ambient product, almonds ship with standard logistics across Zurich, Winterthur, Uster, Aargau, St. Gallen and Basel via the LAPA fleet, and within 24-48 hours to Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Sion) and mountain regions (Davos, Chur) via partner couriers such as Swiss Post, Planzer and Galliker. Service tailored for pastry shops, bakeries, restaurants, gelato shops, hotels, Italian grocery stores and private customers.
Who it is for
Designed for pastry chefs, bakers, gelato makers, restaurants and serious home bakers who need a reliable, ready-to-use blanched almond in a practical professional format.
