White almond bark

Almond skin is the thin, whitish inner layer found between the hard shell and the edible seed of the almond. Although it is commonly discarded during culinary preparation, it is used in some recipes for its light texture and subtly bitter flavor.

This ingredient comes from the fruit of the almond tree (Prunus dulcis), a tree native to regions of the Middle East and Central Asia, although it is now cultivated in many parts of the world, especially in the Mediterranean and the Americas.

Almond skin is rich in fiber and contains antioxidant compounds, in addition to providing a crunchy texture when toasted. In cooking, it is used in traditional preparations such as sweets, desserts, and some savory dishes to add an aromatic touch and a textural contrast.

In different Latin American countries, almond skin may also be known as "almond peel" or "almond epicarp", although these terms vary and are not always commonly used in home recipes.