It is used in pastry and confectionery – in the manufacture of almond macaroons and other sweet pastries, in cake and pie filling, and is one of the two main ingriedients of marzipan and almond paste. In France almond meal is called frangipane and is an important ingredient in the traditional Galette des Rois cake.
Almond meal has recently become important in baking items for those on low carbohydrate diets. It adds moistness and a rich nutty taste to baked goods. Items baked with almond meal tend to be calorie dense.
Almond meal has a low heat conductivity.