Almond Flour: Nutrition, Benefits & How to Use It

Almond flour has become a popular alternative to traditional wheat flour for people interested in gluten-free baking, lower-carbohydrate recipes, and nutrient-dense foods. Made from finely ground almonds, it provides healthy fats, plant protein, vitamin E, magnesium, fiber, and several other nutrients naturally found in almonds. Its mild, slightly nutty flavor works well in cakes, cookies, pancakes, bread, muffins, coatings, and many savory recipes. However, almond flour behaves differently from wheat flour because it contains no gluten and has a much higher fat content. Understanding these differences can help you use it successfully without ending up with baked goods that are overly dense, oily, or crumbly. Almond flour can be highly versatile when recipes are designed around its unique properties.

The nutritional profile of almond flour is one of the main reasons people choose it. Compared with refined wheat flour, it generally contains more fat, protein, fiber, vitamin E, and magnesium while providing fewer digestible carbohydrates. These characteristics may help meals feel more satisfying and can make almond flour attractive to people following lower-carbohydrate eating patterns. However, it is also relatively calorie-dense because almonds naturally contain substantial amounts of fat. Portion size still matters, particularly when almond flour is used in desserts that also contain sugar, butter, chocolate, or other energy-dense ingredients. A food being made with almond flour does not automatically make it low-calorie or suitable for every dietary goal.

Almond flour can also be useful for people who avoid gluten, but careful labeling remains important for anyone with celiac disease or severe gluten sensitivity. Almonds themselves are naturally gluten-free, yet processing facilities may handle wheat or other gluten-containing grains. Certified gluten-free products may provide additional reassurance when cross-contact is a concern. Almond flour is also unsuitable for anyone with an almond or tree-nut allergy. This guide explores almond flour nutrition, potential benefits, differences from almond meal and wheat flour, baking techniques, storage, side effects, and practical ways to use it in everyday meals.

What Is Almond Flour?

Almond flour is produced by grinding almonds into a fine powder that can be used in many recipes in place of, or alongside, grain-based flour. Commercial almond flour is commonly made from blanched almonds, meaning the brown outer skins have been removed before grinding. Removing the skin creates a lighter color and finer texture that works particularly well in cakes, cookies, muffins, and delicate baked goods. The finished product has a soft, slightly moist consistency because almonds contain natural oils. Unlike wheat flour, it does not contain starch and gluten in the same proportions, so it behaves very differently during mixing and baking.

The process of blanching generally involves briefly exposing almonds to hot water so their skins can be removed. The nuts are then dried thoroughly before grinding. High-quality almond flour is milled finely enough that the particles resemble traditional flour rather than chopped nuts. The finer texture helps ingredients combine more evenly and produces a smoother finished product. Coarser products may create heavier or grainier baked goods. When purchasing almond flour for baking, checking whether the label specifies finely ground or blanched almond flour can help you select the most appropriate product for the recipe.

Almond flour is sometimes confused with almond meal, but the two products can differ. Almond meal is often made from whole almonds with the skins intact and may be ground more coarsely. This gives it a darker appearance and more rustic texture. Both products contain similar basic nutrients because they come from almonds, but their baking performance can differ considerably. Almond meal works well in breading, crumb toppings, certain cookies, and rustic baked goods. Finely ground almond flour is generally preferred when a lighter, more uniform texture is desired.

Because almond flour contains no gluten-forming proteins, it cannot always replace wheat flour cup for cup. Gluten gives traditional dough elasticity and helps bread trap gases produced during fermentation or chemical leavening. Almond flour lacks this structural network, which can make baked goods more tender and sometimes fragile. Recipes often compensate by using eggs, psyllium husk, flaxseed, xanthan gum, or other binding ingredients. This does not mean almond flour is difficult to use, but recipes specifically developed for it usually produce better results than attempting direct substitutions without adjustments.

Almond flour can be made at home as well. Blanched almonds can be pulsed in a food processor or high-powered blender until they develop a flour-like consistency. Care is necessary because processing for too long can release the oils and turn the almonds into almond butter. Working in short pulses and avoiding overfilling the processor can help create a more even grind. Homemade almond flour may still be somewhat coarser than commercially milled products. For delicate pastries or recipes where texture is particularly important, commercially produced fine almond flour may provide more consistent results.

Almond Flour Nutrition

Almond flour is nutritionally concentrated because a relatively small amount contains the nutrients from many whole almonds. A typical serving provides substantial healthy fat, moderate protein, fiber, and relatively few digestible carbohydrates compared with refined wheat flour. Most of the fat is unsaturated, particularly monounsaturated fat. Almond flour also naturally contains vitamin E, magnesium, manganese, copper, and other micronutrients. Exact amounts vary by brand, serving size, and processing method. Looking at the nutrition label is therefore the best way to understand the specific product being used.

Protein is one of almond flour’s useful nutritional features. Although it does not provide as much protein as meat, eggs, dairy, or concentrated protein products, it can contribute meaningfully to daily intake. Protein helps maintain muscle, supports tissue repair, and generally improves the satiety of meals. When almond flour is used with eggs, Greek yogurt, seeds, or other protein-rich ingredients, baked foods can contain significantly more protein than similar recipes based primarily on refined flour and sugar. This can be useful for breakfasts or snacks designed to be more filling.

Fiber is another advantage. Fiber supports normal bowel function, contributes to satiety, and can help slow the digestion of carbohydrates when consumed as part of mixed meals. Almond flour retains some of the natural fiber from almonds, although the amount depends partly on whether the almond skins remain in the product. Almond meal made from whole almonds may contain slightly more fiber than highly refined blanched flour. Neither product should necessarily replace vegetables, fruits, legumes, and whole grains as the only sources of dietary fiber. Variety remains important for digestive health.

Vitamin E is one of the most prominent micronutrients in almonds. It functions as an antioxidant that helps protect cell membranes from oxidative damage. Almond flour can therefore contribute meaningfully to vitamin E intake, particularly for people who do not regularly eat nuts, seeds, or certain plant oils. Magnesium is also present in useful amounts and participates in muscle function, nerve signaling, energy metabolism, and numerous enzyme reactions. These nutrients give almond flour more micronutrient value than many highly refined flour alternatives.

The main nutritional tradeoff is calorie density. Almond flour contains considerably more fat than wheat flour, and fat provides more calories per gram than carbohydrates or protein. A cup of almond flour can therefore contribute substantial energy even when the recipe contains relatively little sugar. This is not inherently unhealthy, because the fats are mostly unsaturated, but it matters for people managing overall calorie intake. Portion awareness is particularly important in desserts and snacks, where almond flour may be combined with sweeteners, chocolate, oils, or butter. Nutrient density and calorie density can exist at the same time.

Potential Benefits of Almond Flour

One potential almond flour benefit is that it provides a nutrient-dense alternative to highly refined grain flour. It contains more unsaturated fat, protein, fiber, vitamin E, and magnesium than many refined flour products. Replacing some refined flour with almond flour can therefore increase the nutritional density of a recipe. This does not automatically make every almond-flour dessert healthy, because sugar and total calories still matter. However, using almond flour in pancakes, muffins, crackers, or homemade breads can contribute nutrients that traditional white flour provides in smaller amounts.

Almond flour may also help meals feel more satisfying because its fat, protein, and fiber slow digestion compared with foods made mainly from refined starch. A breakfast muffin made with almond flour and eggs, for example, may be more filling than a similar portion made largely from refined flour and sugar. Greater satiety can help some people reduce constant snacking between meals. Individual responses vary, and portion size still matters. A large almond-flour pastry can contain a significant number of calories even if it keeps someone full for longer.

Its lower digestible carbohydrate content makes almond flour popular in lower-carbohydrate eating patterns. Wheat flour is mainly carbohydrate, whereas almond flour contains a much larger proportion of fat and protein. This can reduce the total carbohydrate content of breads, pancakes, cookies, or crusts when recipes are specifically designed around almond flour. Blood glucose response also depends on the other ingredients in the recipe. Adding large amounts of sugar, honey, syrup, or sweetened chocolate can still make an almond-flour dessert high in carbohydrates.

Almond flour is naturally gluten-free, making it useful for people who need or prefer to avoid gluten. It can provide a satisfying texture in baked foods that might otherwise rely on heavily processed gluten-free starches. For people with celiac disease, however, the product should ideally be labeled or certified gluten-free to reduce the risk of cross-contact during manufacturing. Someone with wheat allergy may also appreciate almond flour when tree nuts are tolerated. Gluten-free does not mean allergen-free, so individual dietary restrictions should always be considered.

Almond flour can also increase culinary variety. People often discover new recipes, flavors, and textures when they experiment with alternative flours rather than relying only on wheat. Almond-flour pancakes, crackers, cookies, breading, and pizza crust can all taste different from their conventional versions without necessarily feeling like inferior substitutes. Dietary variety can make healthier eating patterns easier to sustain. The best use of almond flour is therefore not necessarily replacing every grain product but incorporating it where its nutrition and texture make sense.

Almond Flour and Blood Sugar

Almond flour generally contains fewer digestible carbohydrates than wheat flour, which can reduce the carbohydrate load of foods prepared with it. Because carbohydrates have the most immediate influence on post-meal blood glucose, using almond flour instead of refined flour may produce a smaller glucose rise in certain recipes. The fat, protein, and fiber in almond flour also slow digestion. These factors can make it attractive to people interested in blood sugar management. However, the overall recipe determines the final effect rather than the flour alone.

For example, almond-flour cookies made with large quantities of table sugar can still significantly raise blood glucose. Similarly, cakes containing sweetened frosting, syrups, or chocolate remain desserts regardless of the flour used. People managing diabetes or insulin resistance should therefore consider total carbohydrate amounts and portion sizes. Reading nutrition information or calculating recipe ingredients can provide a clearer picture. Simply seeing “almond flour” on a package does not guarantee that a food is low in carbohydrates.

Pairing almond flour with protein-rich ingredients can further change the nutritional profile of a meal. Eggs, cottage cheese, Greek yogurt, seeds, or unsweetened nut butters can provide additional protein and help create more balanced breakfasts or snacks. Non-starchy vegetables can also be incorporated into savory almond-flour recipes. A vegetable-rich almond-flour wrap or crust, for example, provides a different nutritional profile from an almond-flour brownie. Context matters when evaluating whether a food supports blood glucose goals.

Almond flour can be particularly useful for people who enjoy baking but want alternatives to highly refined carbohydrate-heavy recipes. Muffins, pancakes, waffles, crackers, and breads can all be formulated with lower-carbohydrate ingredients. Sweeteners may also be adjusted according to personal preference and nutritional needs. Successful lower-carbohydrate baking usually requires recipes developed specifically for almond flour because its moisture and structure differ from wheat. Attempting a simple one-to-one replacement often produces unpredictable results.

People taking diabetes medication should still follow their individualized eating plan rather than making dramatic dietary changes based on one ingredient. Significant reductions in carbohydrate intake can sometimes affect medication needs, especially in people using insulin or medications that can cause low blood sugar. Almond flour is a food, not a diabetes treatment. It can be one helpful ingredient within a broader dietary pattern that includes vegetables, protein, healthy fats, appropriate carbohydrates, and medical guidance when necessary.

Almond Flour for Gluten-Free Baking

Almond flour is popular in gluten-free baking because it can create moist, tender textures without requiring large amounts of refined starch. Cakes and muffins made with almond flour often stay soft because the natural oils in almonds retain moisture. Cookies can develop crisp edges while remaining chewy inside. These qualities make almond flour particularly well suited to desserts and quick breads. However, its lack of gluten means recipes require different expectations. Almond-flour baked goods are often more delicate and may need additional time to cool before they become firm enough to handle.

Eggs are commonly used in almond-flour recipes because they provide protein and structure. Wheat-based recipes may rely on gluten to trap air and hold the product together, while almond-flour recipes often use eggs to perform some of those structural functions. This explains why direct substitutions can fail. Replacing one cup of wheat flour with one cup of almond flour in an existing cake may create a dense, greasy, or fragile result. Recipes developed specifically for almond flour generally balance eggs, liquid, fat, and leavening more effectively.

Leavening also requires attention. Baking soda and baking powder can help almond-flour baked goods rise, but they need enough structural support to maintain that rise after leaving the oven. Too much liquid can make the interior collapse, while too little binder can cause crumbling. Following tested recipe proportions is especially important for beginners. Once someone understands the behavior of almond flour, adjustments become easier. Baking is chemistry, and alternative flours change several variables simultaneously.

Almond flour browns relatively quickly because of its protein and fat content. A loaf or cake may appear fully browned on top while the center still requires additional baking time. Lower oven temperatures or loosely covering the top with foil later in baking may help prevent excessive browning. Oven accuracy also matters because small temperature differences can significantly affect nut-based baked goods. Allowing baked items to cool completely before slicing often improves texture. Warm almond-flour breads can seem unusually fragile even when correctly baked.

For people with celiac disease, choosing certified gluten-free almond flour and preventing cross-contact in the kitchen are important. Using a gluten-free flour does not help if the same cutting boards, mixers, or utensils are heavily contaminated with wheat flour. Airborne flour dust and shared baking containers can also matter in households where wheat baking occurs frequently. People who avoid gluten for personal preference rather than medical necessity may not require the same level of caution. The appropriate approach depends on why gluten avoidance is necessary.

Almond Flour vs. Wheat Flour

The biggest nutritional difference between almond flour and wheat flour is the balance of macronutrients. Wheat flour is primarily carbohydrate, while almond flour contains considerably more fat and protein. This gives almond flour greater calorie density but fewer digestible carbohydrates. Wheat flour, particularly whole-wheat flour, can provide substantial fiber, B vitamins, minerals, and beneficial grain components. Comparing the two should therefore not be framed as one being universally healthy and the other unhealthy. Each can fit into a balanced diet depending on individual needs.

Texture is another major difference. Wheat flour forms gluten when mixed with water, giving bread elasticity and helping dough hold gas produced during fermentation. Almond flour cannot form this network. As a result, almond-flour breads are typically denser and more cake-like unless additional structural ingredients are used. This difference is neither good nor bad; it simply means the products serve different culinary purposes. Someone expecting almond flour to behave exactly like bread flour will likely be disappointed. Recipes need to account for the absence of gluten.

Whole-wheat flour generally provides more carbohydrate but can also be an excellent source of whole-grain nutrition. People who tolerate gluten do not need to avoid wheat simply because almond flour has become popular. Whole grains can contribute fiber and support dietary variety. Almond flour offers a useful alternative for those following gluten-free or lower-carbohydrate diets, or for people who simply enjoy the flavor. Rotating among appropriate flours can provide a wider range of nutrients and culinary experiences.

Almond flour is more expensive than most wheat flour because almonds are considerably more costly to produce than grain. A recipe requiring several cups can therefore become expensive. The higher fat content also means almond flour can become rancid more quickly if stored poorly. Wheat flour usually has different storage characteristics, although whole-grain flour can also spoil because of natural oils in the grain. Cost and shelf life are practical factors to consider when deciding how often almond flour should be used.

Environmental considerations may matter to some consumers as well. Almond cultivation requires significant agricultural resources, including water, particularly in regions where large-scale almond farming occurs. Wheat and other grains have their own environmental impacts. Choosing diverse ingredients rather than relying excessively on one crop can make sense from both nutritional and culinary perspectives. Almond flour is best viewed as one useful option among many rather than a mandatory replacement for all conventional flour.

How to Use Almond Flour in Everyday Cooking

Pancakes are one of the easiest ways to begin cooking with almond flour. Eggs can provide structure while a small amount of baking powder helps create a lighter texture. Because almond flour contains natural fat, recipes often require less added oil than wheat-based pancakes. The batter may be thicker and more delicate, so smaller pancakes are often easier to flip. Cooking over moderate rather than very high heat prevents the exterior from browning before the center sets. Yogurt, berries, nuts, or eggs can turn almond-flour pancakes into a balanced breakfast.

Almond flour can also work well as a coating for chicken, fish, tofu, or vegetables. Season the flour with herbs and spices before pressing it gently onto the food. Baking, air frying, or shallow cooking can create a crisp exterior. Because almonds brown quickly, very high heat can burn the coating before the food is fully cooked. Combining almond flour with grated Parmesan or seeds can create additional texture. This use is particularly practical for people following gluten-free diets who want an alternative to breadcrumbs.

Cookies and bars are another natural match. Almond flour produces a rich flavor and moist texture that pairs well with chocolate, cinnamon, vanilla, coconut, and fruit. Because the flour already contains substantial fat, the amount of butter or oil may need to be lower than in wheat recipes. Again, using a recipe formulated specifically for almond flour is more reliable than direct substitution. Cookies may remain soft when first removed from the oven but firm significantly as they cool. Moving them too early can cause breakage.

Savory breads, crackers, and pizza-style crusts can also be made with almond flour. Eggs, cheese, psyllium husk, flaxseed, or other binders may provide structure. The finished texture will differ from traditional wheat bread because no gluten network develops. Almond-flour crusts are generally tender and slightly nutty rather than chewy. Pairing them with vegetables, proteins, and flavorful seasonings can create satisfying meals. People do not need to imitate wheat products perfectly for these recipes to be enjoyable.

Almond flour can even be used in small amounts to thicken or enrich certain dishes. It can add body to meatballs, vegetable patties, or stuffing mixtures when breadcrumbs would normally be used. It can also be sprinkled into crumb toppings or combined with chopped nuts for texture. However, it does not behave like cornstarch or wheat flour when thickening sauces because its fat, protein, and fiber composition is different. Choosing recipes that take advantage of almond flour’s strengths usually produces better results than forcing it into every possible culinary role.

Almond Flour Side Effects and Considerations

The most important safety consideration is almond allergy. People with an almond or tree-nut allergy should avoid almond flour because it contains concentrated almond protein capable of triggering allergic reactions. Symptoms can include itching, hives, facial swelling, vomiting, wheezing, breathing difficulty, or anaphylaxis depending on severity. Baking does not reliably make almond flour safe for someone with an allergy. People preparing food for guests should clearly disclose that almond flour is present, especially because baked goods may look similar to traditional wheat products.

Digestive discomfort can occur when someone rapidly increases almond flour intake. Its combination of fiber and fat may cause bloating, fullness, gas, or loose stools in certain people, particularly when consumed in large amounts. Someone transitioning from a low-fiber diet may tolerate smaller servings better initially. Almond flour desserts can also contain sugar alcohols when marketed as low-carb, and those sweeteners may contribute substantially to digestive symptoms. Reading the entire ingredient list can help identify whether the flour or another component is responsible.

The calorie density of almond flour is another consideration. A serving can provide considerably more calories than the same volume of some grain flours because almonds are naturally rich in fat. This can be useful for people who need energy-dense foods, but it may complicate weight-management goals when portions become large. Almond-flour cookies can still be calorie-dense even when they contain little sugar. Paying attention to hunger, portion size, and the overall meal is more practical than assuming low-carb automatically means low-calorie.

People with a history of certain kidney stones may occasionally receive individualized advice regarding high-oxalate foods. Almonds contain oxalates, so consuming very large quantities of almond-based products may be relevant for susceptible individuals. Not everyone with kidney stones needs to eliminate almonds, and overly restrictive diets can create nutritional problems. Stone type, calcium intake, fluid intake, sodium, and other dietary factors matter as well. Anyone with recurrent kidney stones should follow individualized medical or dietary guidance rather than automatically avoiding almond flour based on general information.

Almond flour can also spoil when its natural oils oxidize. Rancid flour may smell bitter, stale, paint-like, or unusually sharp. Eating small amounts of rancid food is not usually an emergency, but the flavor is unpleasant and the quality has deteriorated. Proper storage reduces this risk. Purchasing quantities that can be used within a reasonable period is better than keeping large opened bags in a warm cupboard for months. Fresh flour should have a mild, pleasantly nutty aroma.

How to Store Almond Flour Properly

Almond flour should be stored in an airtight container because exposure to oxygen, heat, moisture, and light can accelerate deterioration. An unopened package may remain stable in a cool pantry according to its printed expiration date, but storage conditions matter. Once opened, transferring the flour to a well-sealed container can protect it from humidity and household odors. Nut flours absorb surrounding aromas relatively easily because of their fat content. Keeping the container clean and dry helps maintain quality.

Refrigeration can extend freshness, particularly in warm climates or households where almond flour is used slowly. The cooler temperature slows oxidation of the natural oils. Store the flour in a tightly sealed container to prevent moisture and refrigerator smells from entering. Allowing cold flour to come closer to room temperature before baking can sometimes help with recipe consistency, although many recipes tolerate direct use from refrigeration. Follow the recipe when temperature matters.

Freezing is useful for longer-term storage. Almond flour can generally be frozen in an airtight freezer-safe container and portioned so only the needed amount is removed at one time. Because the flour contains relatively little water, it does not freeze into a solid block when properly stored. Allowing it to warm before opening the container can reduce condensation. Moisture introduced repeatedly during thawing and refreezing can reduce quality. Small containers or bags make repeated use easier.

Check almond flour before using it if it has been stored for a long period. Fresh almond flour should smell mildly sweet and nutty. A bitter, sour, or paint-like odor can indicate oxidation. Texture can also change if moisture has entered the container, producing clumps or signs of mold. Flour with visible mold should be discarded. When in doubt, replacing an old product is safer and produces better-tasting food.

Homemade almond flour may have a shorter practical storage period because it is not packaged under the same conditions as commercial products. Store it in an airtight container immediately after grinding and refrigerate or freeze if it will not be used soon. Labeling the container with the preparation date can help track freshness. Making smaller batches also reduces waste. Freshly ground flour can have excellent flavor, but proper storage is essential because the natural almond oils remain highly exposed after grinding.

Conclusion

Almond flour is a nutrient-dense flour alternative made from finely ground almonds. It provides healthy unsaturated fats, plant protein, fiber, vitamin E, magnesium, and other naturally occurring nutrients. Its lower digestible carbohydrate content has made it popular in gluten-free and lower-carbohydrate recipes, while its mild nutty flavor works well in both sweet and savory foods. Almond flour is not nutritionally identical to wheat flour, and neither ingredient needs to be considered universally superior. The best choice depends on dietary needs, allergies, health goals, and the recipe being prepared.

One of almond flour’s main benefits is that it can increase the protein, healthy fat, and micronutrient content of baked goods compared with recipes based primarily on refined flour. It may also produce a lower post-meal carbohydrate load when used in recipes with limited added sugar. However, almond flour is calorie-dense and should not automatically be treated as a weight-loss ingredient. Portion size and the rest of the recipe still matter. A nutrient-rich almond-flour muffin and a heavily sweetened almond-flour dessert can have very different nutritional effects.

Successful baking requires understanding that almond flour does not contain gluten. It cannot always replace wheat flour one-for-one because it lacks the elastic protein network that provides structure to traditional breads and cakes. Eggs, binders, and carefully adjusted liquid ratios are frequently needed. Recipes developed specifically for almond flour are therefore the easiest place to start. Once you become familiar with its behavior, you can experiment more confidently with pancakes, cookies, muffins, crackers, coatings, breads, and savory crusts.

Safety considerations include almond allergy, digestive tolerance, calorie intake, and individual medical needs. People with celiac disease should choose products with appropriate gluten-free labeling because cross-contact can occur during processing. Those with recurrent kidney stones may need individualized dietary advice rather than consuming very large quantities of almond products without guidance. Proper storage is also important because almond flour’s natural oils can become rancid. Refrigerating or freezing opened flour can help preserve freshness when it is used slowly.

Ultimately, almond flour can be a valuable ingredient when used for the foods it does well. It offers a rich flavor, useful nutrients, and an alternative texture that can broaden both gluten-free and conventional cooking. There is no need to replace every grain-based food with almond flour to benefit from it. Instead, use it alongside a varied diet containing vegetables, fruits, proteins, healthy fats, and other appropriate carbohydrate sources. With realistic expectations and the right recipes, almond flour can become a practical and enjoyable addition to everyday cooking.

Frequently Asked Questions

Is almond flour healthier than regular flour?

Almond flour generally contains more healthy fat, protein, vitamin E, and magnesium and fewer digestible carbohydrates than refined wheat flour. However, it is also more calorie-dense, and whole-wheat flour provides valuable whole-grain nutrients, so the healthier choice depends on individual needs.

Is almond flour gluten-free?

Yes, almonds are naturally gluten-free, so pure almond flour does not contain gluten. People with celiac disease should consider certified gluten-free products because cross-contact with wheat can occur during manufacturing.

Can I replace regular flour with almond flour?

Not always in a one-to-one ratio. Almond flour contains no gluten and has more fat and moisture than wheat flour, so recipes usually require different amounts of eggs, liquid, and binders for the best texture.

Is almond flour good for a low-carb diet?

Almond flour contains significantly fewer digestible carbohydrates than traditional wheat flour and is commonly used in lower-carbohydrate recipes. The total carbohydrate content still depends on sweeteners and other ingredients used in the finished food.

How should almond flour be stored?

Keep almond flour in an airtight container away from heat and moisture. Refrigeration or freezing can extend freshness after opening because the natural almond oils can become rancid over time.