Almonds

Spread them in a single layer and roast at 160 °C for 8–12 minutes, stirring once. Take them out as soon as they smell fragrant; they keep browning as they cool.

Keep them in an airtight container in a cool, dark cupboard, away from heat and strong-smelling foods. For longer storage, freeze them in a sealed bag; use them straight from the freezer or thaw them before chopping.

Ground hazelnuts usually work in the same quantity, though they bring a stronger flavour. Coconut flour is not a direct swap because it absorbs much more liquid.

Ground almonds give frangipane its soft texture and are used in marzipan; whole or flaked almonds add crunch to pilaf, tagines and salads. Toast them briefly before adding if you want a deeper, nuttier flavour.

A small handful, about 30 g or 20–25 almonds, is a practical portion and provides 180 kcal. Pair them with fruit or yoghurt for a simple snack.

Yes. Almonds are tree nuts and can cause a serious allergic reaction; avoid them if you have an almond allergy, and take care with foods such as marzipan and almond meal, where they may be less obvious.

Almonds are the edible seeds inside the stone of the almond fruit, so botanically they are not true nuts. The fruit is related to peaches and apricots.