What ground almonds means
Ground almonds are almonds that have been ground into a fine, slightly moist, crumbly powder. They are usually made from blanched almonds, which have had their brown skins removed, so they are pale cream in colour, though ground almonds with skins, sometimes called almond meal, are darker and more speckled. In the US, finely ground almonds are usually sold as almond flour. Ground almonds are an important ingredient in British and European baking.
They add moisture, richness, a tender texture and a delicate nutty flavour to cakes, such as Bakewell tart, Victoria sponges, orange and almond cake, Italian almond cakes and many fruit cakes, and help them stay moist for longer. They are the main ingredient in frangipane, the almond cream used in tarts and pastries, and in marzipan and macarons, and they are used in biscuits such as amaretti, in shortbread and pastry, in crumble toppings and in some stuffings. Because they contain no wheat, they are popular in flourless cakes. In Indian and Middle Eastern cooking, ground almonds are used to thicken and enrich curries and sauces, such as korma.
Ground almonds can be toasted lightly in a dry pan for a deeper flavour. They can be bought in supermarkets or made at home by pulsing blanched almonds in a food processor, stopping before they turn into almond butter. You will see ground almonds in baking and dessert recipes.