Shelled and Roasted Almond Flour - La Fattoria Della Mandorla

The Shelled and Roasted Almond Flour represents the fullest aromatic expression of Apulian nuts, expertly transformed by La Fattoria della Mandorla. The company manages a short and entirely organic supply chain near Toritto, an area characterised by limestone soils and the favourable climate of the Alta Murgia National Park. The choice to use exclusively the native Filippo Cea variety, without removing its outer skin, creates a raw ingredient with exceptional sensory complexity. The roasting process, combined with the presence of the dark skin, enriches the flour, offering catering professionals and cooking enthusiasts an ingredient with an unmistakable character.

The production process follows rigorous stages to ensure an excellent quality standard. After harvesting and mechanically shelling the organic almonds, the whole, unblanched kernels undergo uniform thermal roasting. This dry process is precisely calibrated to toast the kernel and its skin without burning them, fully developing the warm aromatic notes of the fruit. The roasted almonds then move on to the cold-grinding stage. The low operating speed prevents overheating of both the blades and the raw material, avoiding the premature release of natural fats and ensuring a perfectly loose, soft flour free from unwanted lumps.

An interesting fact about the Filippo Cea variety lies in its history: the mother tree was identified at the beginning of the 20th century in the countryside around Toritto and has since been protected as a genuine Mediterranean biodiversity heritage. From an organoleptic perspective, this organic flour offers a robust flavour profile: the variety's naturally buttery sweetness blends harmoniously with the roasted, woody and intense notes of the toasted skin. Its aromatic bouquet is warm and enveloping, capable of clearly defining the flavour base of any dough while reducing the need for artificial flavourings.

In culinary applications, the textural and structural properties of this raw ingredient are remarkable. In artisanal pastry-making, it is the ingredient of choice for preparing rustic cakes, aromatic shortcrust pastry, cantucci, amaretti and breakfast biscuits, to which it adds a crumbly texture and an inviting brown colour. Roasting reduces the flour's tendency to absorb excessive amounts of liquid, ensuring lasting crispness in baked goods. In savoury recipes, organic roasted almond flour excels as a base for winter pestos and accompanying sauces, or for creating thick and crunchy coatings for meat or vegetables, performing optimally at high temperatures.