Almond Powder

Devoid of a gluten network, almond powder cannot structure a dough on its own, but it is the rheological secret to softness. Bursting with monounsaturated fats (oleic acid), it hinders the crystallization of sugars and the evaporation of water during baking. In a financier or macaron, it acts as a lipid sponge: it absorbs moisture from egg whites to create a melting, lip-smacking texture. Lightly roasted before use, its aromatic power is multiplied tenfold.