With the brown skin removed, these almond halves appear ivory-white and uniform, allowing for direct use in baking, sauces, or garnishes. Common in marzipan, almond creams, light sauces, or as a topping for baked goods, they’re also widely used in Asian-style dishes, such as almond chicken, or for making homemade almond milk.

Fun fact: pastry chefs often use blanched almond halves to decorate breads and cookies, as they hold their shape and color well during baking.

Usage tip: blend blanched almond halves with garlic, lemon juice, and olive oil to create a creamy sauce for steamed vegetables or white fish.