Half of almond

Almond half refers to the nut of the almond that has been split in two, commonly used in the preparation of both sweet and savory recipes. The almond is the edible seed of the almond tree (Prunus dulcis), a tree native to the Mediterranean region and Western Asia. This ingredient provides a crunchy texture and a delicately sweet and toasted flavor, ideal for enriching dishes such as desserts, salads, breads, and side dishes.

In addition to its delicious taste, the almond half is an excellent source of nutrients, notable for its high content of protein, healthy fats (primarily monounsaturated), fiber, vitamin E, and minerals such as magnesium and calcium. These properties contribute to health benefits, such as improving cardiovascular health, providing sustained energy, and aiding digestion.

In different Hispanic American countries, the almond may be known by various names, although it is generally referred to as "almendra". However, in some contexts, terms such as almendra partida (split almond) or almendra fileteada (sliced almond) may be found, although these latter terms refer to other specific cuts. It is important to note that "almond half" is a clear and widely understood term for this presentation.