Bakeries are constantly searching for a way to improve their baked goods or set themselves apart from competitors. Adding nuts to your baked goods this holiday season will provide the baked good with a unique flavor and texture. Different nuts provide different tastes and some work better in certain baked goods compared to others.

Almonds

Almonds have great health benefits when eaten alone and they can provide a mild flavor when added into baked goods. You can crush them into a fine powder and add it in as a part of the flour in a baked good for a subtle taste. You should purchase almonds raw and whole before baking them. If you need to season them or toast them, you can do that yourself. It is cheapest to purchase them raw.

Walnuts

Walnuts are all available all year long and are a particularly popular nut during the holiday season. Many people just crack them open and eat them as a snack. Walnuts provide a pretty bold taste due to their size alone. They are especially good for baking and are often found in carrot cakes and fudge. If you purchase walnuts that taste a bit bitter, toast them to bring out their sweet flavor.

Hazelnuts 

Over the past several years, hazelnut as a “flavor” has really taken off. From Nutella to flavored macchiato, hazelnut flavor is found in things from baked goods to specialty drinks. Hazelnuts are typically sweet and when toasted, grow even sweeter, making them a great dessert nut. Hazelnuts are often associated with more formal desserts such as tarts and cakes.

Pecans

When people think about baking with pecans, they often think about baking pecan pies which is the pecans “claim to fame.” Pecans can also play well into blondies or brownies to provide a crunchy texture to an otherwise soft desert. They are somewhat bitter but the bitterness pairs well with the sweetness of a dessert.

All four of these nuts can be added into holiday baked goods, and a variety of other dishes, to improve the dish overall. For more baking tips, visit Empire Baking’s blog.