FAQ

FAQ

Frequently Asked Questions

How do you get the nut paste out of the can?

Open both ends of the can and push out using spatula.

How is marzipan different from almond paste?

Marzipan should only be used for confection, is much higher in sugar, and shouldn’t be substituted for almond paste.

Are almond, macaroon and kernel paste interchangeable in recipes?

Yes, generally they can be interchanged by weight in most formulas/recipes.

Can almond paste be frozen?

We don’t recommend freezing nut pastes before use.  Freezing may dry them out.

How should I store almond paste and what is the shelf life?

Store covered under 70º F or cooler to avoid drying out. Shelf life varies by packaging type and ranges from 6 to 18 months.

What is the difference between paste, praliné and butter?

Butters are prepared from nuts that are ground without sugar. Pralines are made by grinding the nuts and blending it with caramelized sugar, which results in a sweet, smooth product. Pastes are made by grinding the nuts, then blending and cooking it with pure granulated cane sugar, which results in a sweet, thick product.

Do you have hazelnut butter?

Yes! We call it filbert butter. Hazelnut and filberts are interchangeable words for the same nut.

How does the term "nut paste" differ in the U.S. vs in Europe?

What's called "nut paste" in Europe is ground nuts with no sugar added. We call them "nut butters" in the U.S.! In the U.S., "nut paste" refers to ground nuts that are blended with cane sugar and cooked, which forms a thick paste. One of the most common uses for American "nut paste" is in almond croissants, along with many other baked goods.

Can I use chocolate marble instead of chocolate schmear?

No, chocolate marble is very thin and should be blended with cake batter to get a chocolate flavor and/or marble look (i.e. for cakes or cupcakes). Chocolate schmear is a bake stable filling ideal for piping into pastries and croissants.

If something says "natural," why does it have a preservative, artificial flavor, etc.?

American Almond products that list "natural" refers to tree nuts that are unblanched and have their natural paper-thin skins. Products that list “all natural” do not contain anything artificial.

What is the difference between unblanched and blanched nut products?

Unblanched tree nuts have their natural skins left intact. Typically you would choose this type where you want to see flecks of color in your application. Blanched nuts have the natural skin removed. This process creates a lighter color, while maintaining the subtle nut flavor.

What is a nut flour?

Nut flours are made from whole nutmeats and are simply finely-milled to a flour-like consistency.

How does the roasting process impact nuts?

Roasting nuts intensifies flavors and creates a crunchy texture. By roasting at a low temperature, the natural sugars in the nuts caramelize, causing the color to darken and their flavor to intensify.

Can I use almond schmear in place of almond paste?

Almond schmear is not a replacement for almond, kernel or macaroon paste. It is formulated especially for use as a thin, spreadable filling with an intense almond flavor.

What’s the difference between nuts and nutmeats?

Nuts apply to the category of tree nuts. Nutmeats refers to tree nuts that have been processed for consumption. At American Almond, nutmeats include whole, sliced and granulated. These can be roasted or unroasted and blanched or unblanched.

Will brittle crunches retain their crunchy texture if they’re added to cookie dough/cake batter?

No, brittle crunches are not bake-stable as they will lose their caramelization if baked. Brittle crunches will retain their crunchy texture in other applications though, such as in ice cream or as a topping for a yogurt "sidecar."

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