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Raw Almonds, Sliced (Natural) - 1 lb (16 oz)

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Raw Almonds, Sliced (Natural) are thin flat almond flakes cut horizontally across the kernel, blanched to remove the skin, and packed raw without roasting. Sliced almonds and slivered almonds serve different purposes in the kitchen, and the distinction matters for results. Sliced almonds are the flat-flake version: they lay flat against surfaces, toast quickly because of their thinness, and work as toppings, crusts, and granola additions. Slivered almonds are matchstick-shaped and better for batters, rice dishes, and applications where individual nut piece integrity is needed. This product is the sliced format, which covers the majority of baking and topping applications. Browse the full Nuts collection for whole, slivered, and other almond formats.

What You're Buying

  • Form: Thin flat-sliced almond pieces, blanched (skins removed)
  • Ingredients: Almonds
  • Packaging: Resealable food-safe stand-up bag
  • Sizes available: 1 lb (16 oz), 2 lb (32 oz), 3 lb (48 oz), 5 lb (80 oz)
  • Allergen note: Contains almond (tree nut). Processed on shared equipment with other tree nuts and peanuts.

The blanching step matters specifically for sliced almonds: the skin tears and sheds during slicing, leaving brown flecks in the bag if not removed first. Blanched-then-sliced almonds produce clean cream-white flakes that toast to consistent golden color and carry no skin bitterness, which is the expected format for most European baking, almond crusts, and topping applications.

Good Source of 8 Key Nutrients

Raw sliced almonds deliver a strong nutritional profile across eight key categories per one-ounce serving:

  • Protein
  • Vitamin E
  • Heart-Healthy Fats
  • Dietary Fiber
  • Calcium
  • Iron
  • Antioxidants
  • Magnesium

The Vitamin E content is particularly notable. Almonds are one of the best whole-food sources of Vitamin E, with a single ounce delivering more than most multivitamin supplements. The heart-healthy fat profile is predominantly monounsaturated, the same fat profile associated with Mediterranean diet research.

How to Use Raw Almonds, Sliced

Green Bean Almondine

The classic French side dish. Toast sliced almonds in butter until golden, toss with steamed green beans, lemon juice, and seasoning. The sliced format works for this dish specifically because the flat flakes coat the beans evenly rather than sitting on top as chunks. This preparation has been a standard French restaurant side dish for over a century, and the sliced almond format is what makes it work.

Almond Crust for Fish and Chicken

Mix sliced almonds with breadcrumbs and herbs and press onto fish fillets or chicken cutlets before pan-frying or baking. The flat sliced format adheres better to the protein surface than slivered or whole almonds, creating a more even crust that holds through cooking.

French and European Baking

Sliced almonds are the standard topping for almond croissants, apple tarts, pithiviers, and frangipane-based pastries. They also feature in almond meringue cookies and other applications where flat coverage and clean appearance are required. The blanched format is specifically what European baking traditions expect: macarons, frangipane, and almond paste preparations all require blanched almonds. For another nut with strong traditional baking applications, see Raw Hazelnuts (Filberts), With Skin — Unsalted, used in torta caprese, gianduja, and Italian confections.

Granola and Homemade Cereal

The sliced format toasts faster than whole or chopped almonds in granola. Stir into oat mix in the last 5 to 8 minutes of baking rather than from the start to avoid over-toasting. The flat flakes distribute evenly through the finished granola and add visual texture variety. For a complementary seed addition to homemade granola, Roasted Pumpkin Seeds (Pepitas) — Salted pair well with sliced almonds in both granola and trail mix applications.

Salad Toppings and Grain Bowls

Toast briefly in a dry pan and scatter over spinach salads, fruit salads, or grain bowls. The flat shape distributes more evenly than chunky almond pieces, covering more surface area per tablespoon. Particularly good on salads with goat cheese, strawberries, or citrus segments where a clean, mild nut flavor complements rather than overpowers the other ingredients.

Almond Flour for Baking

Sliced almonds grind into almond flour faster and more evenly than whole almonds because the increased surface area reduces processing time. Pulse in a food processor in short bursts until you reach the desired texture, from coarse meal to fine flour. The blanched format produces a clean, light-colored flour with no skin flecks, which is the standard for French macarons, financiers, and keto baking applications. Freshly ground almond flour from raw sliced almonds is typically better flavored than pre-packaged commercial almond flour.

Smoothie Thickener

Two tablespoons blended into a smoothie adds protein, Vitamin E, and a creamy texture without the chalky mouthfeel of protein powder. The sliced format blends more smoothly than whole or chopped almonds, and the blanched skin-free kernel produces a cleaner, less fibrous texture. Works well in banana, mango, berry, and date-based smoothies.

Yogurt and Oatmeal Toppings

Scatter over Greek yogurt with honey, or over hot oatmeal with cinnamon. The sliced format browns slightly when it contacts hot food, adding a light toasty flavor without any preparation step required.

Choosing the Right Size

The 1 lb size suits regular home baking or consistent salad-topping use. The 2 lb size works for households baking frequently or making granola in bulk. The 3 lb and 5 lb sizes offer the best value per ounce and are appropriate for professional kitchens, high-volume home bakers, or anyone going through sliced almonds at a pace small grocery bags cannot sustain. For these bulk sizes, move a portion to the freezer immediately on arrival to maintain freshness through extended use. For another high-volume raw nut option, see Raw Brazil Nuts — In Shell.

Storage

Sliced almonds go rancid faster than whole almonds because the slicing exposes the internal fat to air across a larger surface area. Seal the bag tightly after each use and store in a cool, dry location. Pantry shelf life is 6 to 9 months with proper sealing. Refrigeration extends shelf life to up to 12 months. Freezing extends shelf life to 2 years without changing texture. For bulk sizes, move half to a sealed freezer bag on arrival and work through the pantry portion first. Signs of rancidity: a soapy or bitter off-flavor clearly different from the clean, mildly sweet flavor of fresh almonds. Trust the taste over the calendar date.

Raw Almonds, Sliced Guarantee

Every bag of Raw Almonds, Sliced (Natural) is backed by our 100% Satisfaction Guarantee. If your order arrives damaged or does not meet your expectations, contact us and we will make it right.

Customer Reviews

Frequently Asked Questions

Sliced almonds (this product) are thin flat flakes cut horizontally across the kernel. They look like petals or shavings, lay flat against surfaces, and toast very quickly due to their thinness. Best for salad toppings, almondine, almond crusts on fish and chicken, granola, muffin tops, and French pastry toppings where flat coverage and fast toasting matter. Slivered almonds are matchstick-shaped strips cut lengthwise through the kernel, thicker and denser per piece, better for rice pilafs, pasta dishes, cookie batters, and Danish and strudel fillings where individual piece integrity matters more than flat coverage. Both are blanched (skins removed) in their standard form. The choice depends on the application. Sliced is the more common default for North American baking and most topping applications. Slivered is the right choice when you want individual nut pieces that hold their shape through stirring or baking. Our slivered almond version is available separately.

Sliced almonds require blanching because the brown skin tears and sheds during the slicing process, leaving brown flecks throughout the bag that create visual contamination and introduce skin tannin bitterness into what should be clean white flakes. Blanched-then-sliced almonds produce uniform cream-white flakes that toast to consistent golden color, carry no skin bitterness, and work in all baking applications where clean appearance and neutral flavor are expected: almond croissants, frangipane, macarons, French pastry toppings. The blanching removes the proanthocyanidins and flavonoids concentrated in the almond skin, which are the antioxidant polyphenols present in whole raw skin-on almonds. The kernel nutritional profile (vitamin E, manganese, magnesium, riboflavin, copper, protein, fat, fiber) is essentially identical between blanched and skin-on almonds because all these nutrients are in the kernel flesh rather than the skin. If maximum almond antioxidant density from the skin compounds is the goal, whole raw skin-on almonds are the correct format. For culinary use where clean appearance, toasting uniformity, and no skin bitterness are required, blanched sliced is the standard format and the correct choice for this product.

Sliced almonds toast faster than any other almond format because of their thinness. Two reliable methods: dry pan method for small quantities, spread in a single layer in a dry skillet over medium heat and stir constantly for 2 to 4 minutes until uniformly golden, then immediately transfer to a plate to stop cooking from residual pan heat. Oven method for large quantities, spread in a single thin layer on a rimmed baking sheet at 325 degrees F for 5 to 8 minutes, checking at 5 minutes and every minute after, and removing when uniformly golden. In both methods, the transition from properly toasted to burned happens in under one minute once color begins developing. Stay at the stove or oven for the full toasting time without walking away. If adding to granola, stir sliced almonds in during the last 5 to 8 minutes of baking rather than from the beginning to avoid over-toasting during the full granola bake time.

Yes, and sliced almonds grind faster and more evenly than whole almonds for this application because the increased surface area reduces the processing time needed to reach a fine flour texture. Process raw sliced almonds in a food processor in short pulses until you reach the desired texture, from coarse meal to fine flour, stopping before the meal turns into almond butter. The blanched format produces a clean, light-colored almond flour without skin flecks, which is the standard in French baking (almond flour for macarons, frangipane, and financiers is always from blanched almonds). Homemade almond flour from raw sliced almonds is typically fresher and better-flavored than commercial almond flour, which can sit in distribution channels for months before purchase. Use immediately or store in a sealed container in the refrigerator for up to 2 weeks, as ground almond flour has a higher surface area and goes rancid faster than whole or sliced almonds.

Yes. Raw sliced almonds provide 2.6g net carbohydrates per ounce with zero added sugar and zero sodium. Ground into almond flour (see above), they become the standard base ingredient in keto and grain-free baking: almond flour is used in keto pancakes, muffins, cookies, pizza crust, and bread as a 1-to-1 flour substitute in most low-carb recipes. The blanched format (skins removed) produces a lighter-colored flour that works better in most keto baking applications than almond flour from skin-on almonds, which produces a darker, slightly more bitter flour. Starting from raw sliced almonds rather than pre-packaged almond flour gives fresher flavor, lower cost per ounce, and control over texture from coarse meal to fine flour depending on the recipe.

Raw sliced almonds go rancid faster than whole raw almonds because the slicing exposes the internal fat to air across a much larger surface area. In a tightly sealed bag at room temperature: 6 to 9 months. Refrigerated: up to 12 months. Frozen in a sealed freezer bag: up to 2 years without flavor change. Seal the bag tightly after every use. For bulk sizes (3 lb, 5 lb), move half to a sealed freezer bag immediately on arrival and work through the pantry portion first. Signs of rancidity: a soapy, bitter, or paint-like off-flavor that is clearly different from the clean, mildly sweet flavor of fresh raw almonds. If your sliced almonds taste wrong, discard: rancid fat is not pleasant and rancidity develops progressively rather than reversing. Trust the taste over the calendar date on the bag.

Green bean almondine uses the sliced format specifically because the flat flakes coat the beans evenly rather than sitting on top as chunks. Classic method: blanch or steam green beans until just tender with a bit of bite remaining (3 to 5 minutes in boiling water, then immediately into ice water to stop cooking and preserve the green color). In a large skillet, melt two tablespoons of butter over medium heat and add half a cup of raw sliced almonds. Stir constantly for 2 to 3 minutes until the almonds are golden and the butter is beginning to brown (the brown butter adds a nutty depth the dish needs). Add the drained, dried green beans to the pan and toss to coat in the almond butter. Add a squeeze of lemon juice and salt to taste. Serve immediately. The whole dish takes under 10 minutes once the beans are blanched. Adding a tablespoon of capers or a small amount of Dijon mustard to the butter is a common variation that adds complexity to a dish that is otherwise intentionally simple.

Yes, and the sliced format blends more smoothly than whole or chopped almonds because the thin flakes are processed down to a smooth consistency by the blender faster than intact whole kernels. Two tablespoons of raw sliced almonds in a smoothie adds approximately 3g protein, 9% DV vitamin E, 8% DV manganese, and a creamy texture without the chalky mouthfeel of protein powder. The blanched format specifically (no skin) blends to a cleaner, less fibrous texture than skin-on almonds. Works well in banana smoothies, mango smoothies, berry smoothies, and date-based smoothies where the almond's fat and mild sweetness round out the flavor. For best results, use a high-powered blender and add the almond slices at the beginning with the liquid before adding frozen fruit or ice, so the almonds are fully liquefied before the thicker ingredients go in.

No. Almonds are tree nuts and almond allergy is one of the most common tree nut allergies regulated under FDA major food allergen labeling law. Our facility processes multiple tree nut varieties and peanuts on shared equipment, creating cross-contamination risk for all tree nut and peanut allergy sufferers. The sliced format does not change the allergenic protein structure of the almond kernel: all the allergenic proteins present in whole almonds are present in sliced almonds in the same concentration. Do not consume or serve sliced almonds to anyone with a known tree nut allergy. Note that blanching (skin removal) does not remove almond allergenic proteins: all major almond allergens are present in both blanched and skin-on almonds.

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