Macadamia Nuts
10.0best for muffinsBlanched almonds for mild flavor
Almonds in muffins provide pockets of crunch and protein. They hold up well during baking and add textural contrast to the soft crumb.
Blanched almonds for mild flavor
Roast for deeper flavor; slightly softer crunch, interchangeable in trail mix and Asian stir-fries
Slivered almonds for pesto or salads
Softer crunch; works in both sweet and savory
Milder flavor, similar crunch when chopped
Milder flavor, firmer texture; toast for depth
Similar crunch and mild sweetness; slightly more vibrant flavor, use toasted and chopped in baking
Blend whole almonds with 1 tbsp oil until smooth; takes 5 min, won't be as creamy as store-bought
Blend almonds with water and strain for almond milk; thinner with nutty flavor, not a protein match
Shredded or flaked, similar in baking
Grind blanched almonds with equal weight sugar and a drop of almond extract until paste forms
Toast and rub skins off before using
Nut-free swap; similar crunch when toasted