Organic blanched almonds sliced paper-thin — the flakes you find on top of a good almond croissant. Toast them dry in a hot pan or under the grill for two minutes and they go from neutral to deeply nutty. Around 6g protein and 3.8g fibre per 30g serving.
Best for
Sponge cakes, traybakes and almond croissants
Sprinkling on yoghurt, porridge and granola bowls
Trout amandine and pan-fried white fish
Curries, pilafs and stir-fries
Why we stock it the way we do
Thin flakes stale faster than whole nuts, so we pack them in small, sealed, kerbside-recyclable pouches to keep them crisp. Taste-tested batch by batch.
FAQ
Do I need to toast them? No, but it's worth it — two minutes dry in a hot pan deepens the flavour and adds crunch. Watch closely; they colour fast.
Flaked or ground — which for baking? Flaked for texture and decoration on top; almond flour for the crumb itself, like frangipane and macarons.
How should I store them? Cool, dark and dry; reseal after opening or decant into an airtight jar.
Available from 125g home packs up to 10kg trade packs — same product, better price per kilo as you scale. WFE Club members get wholesale pricing.
What's In My Organic Flaked Almonds? Ingredients: Organic Almonds
Allergen information: packed in an environment that handles nuts, peanuts, sesame, mustard, celery, soya and products containing gluten. For allergens see ingredients in bold.
