Almond Flour at a glance
Almond flour is finely ground almonds, a naturally gluten-free baking staple with a sweet, nutty flavour and moist crumb. Supplied in a practical 1 kg pack, it is the base for classic Italian pastry - frangipane, amaretti, marzipan and torta caprese - and a key ingredient in macarons and gluten-free baking.
What almond flour is
Almond flour is simply almonds milled to a fine powder. Rich in protein and good fats and free from gluten, it adds moisture, structure and a delicate almond aroma to cakes, biscuits and creams - far more than a flour substitute, it is a flavour in its own right.
Culinary uses
The heart of Italian pastry: frangipane and crostate, amaretti and ricciarelli, marzipan and pasta di mandorle, torta caprese and other flourless cakes. Also essential for macarons, and a popular choice for low-carb and gluten-free baking.
Technical specifications
Made from 100% ground almonds. 1 kg pack. Contains nuts (almonds); may contain traces of other nuts. Store in a cool, dry place; reseal after opening. Average values per 100 g: about 600 kcal, 53 g fat, 21 g protein, 9 g carbohydrate.
Tips
For the finest texture, sift before use and combine with icing sugar for macarons. Keep cool and sealed: the natural oils mean almond flour is best used fresh and protected from heat and light.
Pairings
Pairs with dark chocolate, citrus, vanilla, honey, ricotta and stone fruits like apricot and cherry.
Storage and delivery
Store in a cool, dry place, sealed, away from heat and light. LAPA delivers across Switzerland - to pastry labs, bakeries and restaurants in Zurich, Bern, Geneva and beyond - six days a week and with no minimum order.
Who it is for
Pastry chefs and bakeries making Italian pastry, macarons and gluten-free cakes, plus home bakers who want real almond flavour.
