How do Mallorcan cooks use ground almonds differently from whole almonds in traditional recipes?

In Mallorcan cuisine, almonds hold a special place and are used in various forms, each bringing unique textures and flavors to traditional recipes. Ground almonds are often employed to create smooth, dense bases and pastes, essential in many classic sweets and savory dishes. For example, ground almonds are a key ingredient in "ensaimadas" or almond pastries, where they provide a moist, rich texture that infuses the dough with a subtle nuttiness. This finely milled form allows for a blend that integrates seamlessly into batter or dough, resulting in delicately flavored confections.

On the other hand, whole almonds are typically used to add crunch and visual appeal, especially in roasted or toasted form. They are often sprinkled atop savory dishes like "tumbet," a traditional vegetable casserole, or incorporated into stews and sauces to introduce a satisfying bite and nutty aroma. Whole almonds might also be caramelized or spiced for use as garnishes on desserts, offering contrast in texture. The distinction in use between ground and whole almonds reflects a balance in Mallorcan cooking, where ground almonds create richness and depth, while whole almonds contribute a complementary crunch and enhance the visual appeal of the dish.