Almonds

There are two types of almond: bitter and sweet. Bitter almonds are used to make oil, extract and liqueurs such as Amaretto. Sweet almonds are the most versatile of all nuts. In some cakes and pastries, they may take the place of flour to produce a rich, moist texture and fragrant taste. Almond-based meringues, pastry dough and petits fours are staples of French pâtisserie; in Italy, almonds provide texture for popular sponge cakes such as panforte. Combined with caramel, almonds are the basis of praline and decorative nougatine.