Me, almond

Rich, among other things, in lipids, proteins, vitamins B and E, fibers, I am naturally excellent for health and, therefore, perfect for snacking, just to treat yourself while doing good.

A pioneer in oriental and Mediterranean pastry, I can be found in the most gourmet sweet creations but also in certain savory recipes. And all this by simply holding in the palm of one hand. Fruit of the almond tree, I am no bigger than a plum but I matter because in my heart is the best of me. But you'll have to come get me, like matryoshka dolls, those Russian dolls that you'll open as you go in order to reveal the essentials.

Covered with a green shell, with a velvety and cottony touch, when I dry I break and let appear a second shell, beige and cracked which we will break, this time, using a nutcracker . This is where I reveal myself, covered with a fine fluffy brown skin that we will take care to remove, preferably, to taste me.

I am produced all over the world: USA, Iran, Turkey... But why travel all those miles when you know that we produce the best in France: in Provence, Corsica or even in Languedoc-Roussillon. Fresh or dried, whole, shredded, blanched, in paste or powder, I am your best health ally.

Very present in the world of pastry, there is one that knows how to highlight me at the moment, it is the galette des rois and its frangipane: when pastry cream and almond cream become one to line this puff pastry base. And there, just before being covered with another disc of dough, I see it come and curl up inside me, this coveted bean that all gourmets will want to find in order to be sacred. Beautiful love story which, I know, will end badly because we will be separated anyway, but how happy I was to be able to keep her against me for the time of cooking.

See that I'm an indispensable asset to a lot of people, even a small bean... So it's clear that I put everyone on edge!