Almond crust

Almond skin refers to the thin brown skin that covers the almond nut. It is a thin but resilient layer found just beneath the hard shell, which is commonly removed during the peeling process to obtain the white or "marcona" almond. In cooking, almond skin can be used to add texture and a slightly bitter, toasted flavor to various preparations, such as infusions, pastries, or as part of spice and nut mixes.

Almonds are native to temperate and Mediterranean regions, and their cultivation has spread widely throughout America, Asia, and Europe. The use of almond skin has gained interest due to its antioxidant properties, as it contains phenolic compounds and flavonoids that contribute to cardiovascular health and strengthening the immune system.

In different regions of Latin America, almond skin may also be known as almond peel or almond husk, terms primarily used to refer to this outer layer that can be utilized in cooking to enrich recipes and make the most of the ingredient.