24
Almond Facts
MARCH | APRIL 2015
CORNERING THE MARKET
Blue Diamond
Cookbook Showcases
Versatility of Almond Flour
With the launch of a new almond flourmill in February,
Blue Diamond
needed a way to illustrate the many applications for almond
flour as an ingredient. As such, food scientists and marketers put their heads together and decided upon a brand new cookbook
as the perfect vehicle for showcasing the versatility of almond flour. The
Blue Diamond Almonds
- Almond Flour Cookbook marries
stunning food photography with exciting recipes, each featuring the cooperative’s almond flour as the star ingredient.
The cookbook will serve as a valuable marketing and sales tool for global ingredient customers. “Almond Flour expands our
product offerings for both new and existing customers,” said Bill Morecraft, General Manager of Global Ingredients. “We
needed a way to show customers that
they can substitute our almond flour for
plain white flour and produce a tastier,
more nutritious end product for the
consumer. These recipes are the perfect
tools to achieve that goal!”
The recipes, which are also available
on the Global Ingredients website at
range from sweet to savory and span
from breakfast dishes, through snacks
and meals, all the way to indulgent
desserts. Consultant Patty Mastracco
of Patty Mastracco Food, Inc. and
Angie Raimondi, Marketing Product
Manager for Global Ingredients,
developed the recipes. Mastracco is an
award-winning food stylist with 20 years
of working with food under her belt,
and food editor for Something Extra
magazine, a publication of Raley’s/Bel
Air supermarket. Raimondi’s passion for
cooking stems from being an avid fan of
the Food Network and having a desire
to test out recipes in her kitchen. Each
recipe was then carefully checked by the
Blue Diamond team.
Raimondi tested several recipes at home
using both blanched and natural almond
flour. “I definitely use almond flour a lot
more in my home cooking now than I
thought I would,” she said. “Everything
I bake turns out really moist and recipes
for things like cake don’t dry out like
they would with white flour.”
Of all the recipes Raimondi tested, the
savory ones appealed to her most. “I
made the almond chicken parmesan using
almond flour instead of breadcrumbs for
frying,” she explained. “Normally when
I make this dish using regular flour, the
breading gets soggy under the sauce and
cheese, but not with the almond flour
‘breading’ – it stays crispy!”
