Most almonds sold as whole nuts are nonpareil variety. There are roughly 375 almonds per pound for nonpareils.
Almond equivalents• 1 pound unshelled almonds = 1-1/4 cups shelled • 1 pound shelled almonds = 3-1/3 cups chopped• 1 pound shelled almonds = 3-1/2 cups ground• 7/8 cup shelled almonds = 1 cup ground• 1 pound slivered almonds = 4 cups• 4 ounces slivered almonds = 1 cup• 1 pound sliced almonds = 5-1/3 cups• 3 ounces sliced almonds = 1 cup• 1 pound shelled almonds = 3 cups whole almonds• 1 pound shelled almonds = 4 cups slivered
Almonds can be toxic to dogs. One almond should be okay for a small dog but if you are worried, call your vet.
One pound of slivered almonds is approximately equal to 3 to 3.5 cups when ground. The exact measurement can vary slightly depending on how finely the almonds are ground. Generally, ground almonds take up less space than whole or slivered almonds due to the reduction in volume during grinding.
Because they come from half way around the earth and it takes time and money to ship them. *************************** Also because it takes a lot of time to make them and they have lots of fat and calories in them
There are approximately 400 to 450 almonds in a pound, depending on their size and variety. Generally, a standard serving size is about 1 ounce, which contains roughly 23 almonds. The exact number can vary slightly based on factors like the specific type of almond and whether they are raw or roasted.
lb 1.5
You use 1/2 pound of whole almonds. Grind them in a food processor. Beat six egg yolks with sugar till creamy and add it to the crushed almonds and the grated zest of one orange, one lemon and 4 drops of almond extract. Then beat the egg whites with a separate set of mixer blades, till they form stiff peaks and then add it to the rest of the ingredients with a spatula. Bake in an 11 inch spring form pan that is coated with butter. Bake for 40 minutes at 350 degrees. Dust with confectioner's sugar if desired.
Macaroons are made from ground almonds or almond paste (marzipan), sugar and egg whites. Use about 2/3 cup each of almonds and sugar and the white of one large or two small eggs. The three ingredients are beaten together with a pinch of salt until well combined (you can add a little almond extract, but not artificial almond flavour) and then shaped into small balls about 1 inch, or 2.5 cm, in diameter and placed on a baking sheet about 2 inches, or 5 cm apart. If you like you can press a whole almond gently into the centre. Bake at 350f or 180c for ten minutes, or until pale gold. Cool completely on a rack before storing in an airtight container lined with paper towels. The macaroons will keep about four days this way; don't refrigerate them. There are many macaroon recipes available; check them out to see which you prefer. Coconut is a popular ingredient. The link below has an excellent recipe from the Odense company which makes marzipan and almond products.
454
There are approximately 3 to 3.5 cups of almond slivers in a pound. The exact measurement can vary slightly based on the size of the slivers and how tightly they are packed into the cup. Generally, a pound of almond slivers will yield about this range when converted to cups.
multiply everything by 5.33
about $8 a pound