This month’s theme focuses on the essential role of nuts in baking and confectionery. Nuts such as coconut, almonds, hazelnuts, walnuts, pecans, and peanuts add unique flavors, textures, and nutritional benefits to baked goods worldwide.
Coconut is used in various forms, adding tropical flavor to treats like macaroons and cakes. Almonds, whether whole, chopped, or ground into paste, enhance cookies, cakes, and frangipane with their nutty flavor and rich nutritional profile. Hazelnuts, often roasted or made into paste, are used in chocolates and cakes, while walnuts bring richness to brownies and fruitcakes, and pecans shine in pecan pies. Peanuts, used in peanut butter, cookies, and chocolates, are known for their affordability and versatility.
These nuts are valued not only for their flavor-enhancing qualities but also for their high fat, protein, and healthy oils, making them indispensable in both sweet and savory baking applications. This month celebrates their versatility and nutritional value, highlighting how they enrich baked goods around the world.