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Welcome to Nairica

Pure Armenian Almonds
Grown, Crafted & Packed with Care

Naturally grown in Armenian orchards, sustainably harvested, and packaged for maximum freshness and everyday convenience.

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Best Quality Products

Welcome to Nairica․

At Nairica, we grow and craft premium-quality almonds in the heart of Armenia.We pick each almond, naturally dried, and carefully packaged to preserve its flavor and beneficial properties.Nairica – Bringing Armenia to Your Table.

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Created in Armenia

Grown under Armenian sun with care

Only high quality

Hand-selected almonds of premium grade

Modern processing

Processed with advanced eco-friendly technology

Eco-friendly

Sustainable farming, nature-safe production

About Nairica

Nairica is a brand of Almond Agro CJSC, a modern almond–growing and processing company that combines responsible farming practices with high production standards. We cultivate almonds exclusively in Armenian orchards, carefully managing the entire process — from planting and growing to harvesting and final processing.

 

Our orchards are located in the sunny Armavir region of Armenia.

Every batch of almonds is processed in accordance with international standards, undergoes strict quality control, and reaches You as a safe, nutritious, and delicious Armenian product.

To ensure maximum freshness and convenience, we use modern, practical, and eco-friendly packaging designed to keep the almonds crisp, aromatic, and protected. Our lightweight cups and resealable containers make Nairica almonds easy to enjoy anywhere – at home, at work, or while traveling.

Our mission is to elevate Armenia’s almond-growing culture and introduce the world to natural, high-quality almonds grown with care and dedication.

Nairica – where every almond carries the warmth, land, and hard work of Armenia.

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Product Lines

Upcoming Product Lines

Food products

almond flour, milk, butter, candy

Culinary additives and spices

almond extracts

Cosmetics and skin care

almond oil, creams and lotions with almonds

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Our Story

Since 2021, Nairica has been building its story step by step — with dedication, hard work, and a commitment to continuous growth. Every achievement is born from our team’s strength, innovative mindset, and confidence in our ability to create something better. This is our journey — a story of progress, resilience, and development that is only just beginning

2021
2022
2023
2024
2025
2021
The first photo of Almond Agro soil
2021
Start of work
End of 2021
Digging the water reservoir
2022
Early 2022
The water reservoir is running out
Early 2022
Preparing for tree planting
2022
Summer
2022
Summer
2023
Summer
2023
Summer
2023
Summer
December 2024
Sheep eat the weeds between the trees
2024
Autumn
2024
Autumn
2024
Spring
2024
Winter
2025
Summer
2025
Measuring the Harvest

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Recipes

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Ingredients

Almond Paste

  • 250 g Blanched and skinned almonds
  • 250 g Sugar
  • 1 Egg
  • 0.5 Lemon

Dough

  • 150 g Unsalted Butter At room temperature
  • 145 g Brown sugar
  • 270 g Self-rising flour
  • 35 ml Milk
  • 25 g Speculaaskruiden 
  • 0.50 tsp Salt

 

Filling

  • 500 g Almond paste
  • 1 Egg yolk
  • 1 tbsp Water

 

Finishing Touches

  • 1 Egg
  • 1 tsp Milk
  • Blanched and skinned almonds

Dutch ginger biscuit filled with
almond paste

Method

Make Almond Paste

  1. Carefully zest the lemon, and make sure that you only take the yellow, and none of the white pith.
Full recipe

Available in stores

Parma
Nor Zovq
Mandarin
Chinar
Haleb

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Ingredients

Almond Paste

  • 250 g Blanched and skinned almonds
  • 250 g Sugar
  • 1 Egg
  • 0.5 Lemon

Dough

  • 150 g Unsalted Butter At room temperature
  • 145 g Brown sugar
  • 270 g Self-rising flour
  • 35 ml Milk
  • 25 g Speculaaskruiden 
  • 0.50 tsp Salt

Filling

  • 500 g Almond paste
  • 1 Egg yolk
  • 1 tbsp Water

Finishing Touches

  • 1 Egg
  • 1 tsp Milk
  • Blanched and skinned almonds

 

Method

Make Almond Paste

  1. Carefully zest the lemon, and make sure that you only take the yellow, and none of the white pith.
  2. Add the almonds, sugar, and lemon zest in the bowl of a food processor.
  3. Pulse until you see no more pieces of almond, and the texture of the mixture feels like sand. You don’t want to over-process this because it will turn into almond butter.
  4. Add the egg and almond extract, and pulse until it comes together, and you can easily form a ball from it.
  5. Wrap the almond paste in plastic wrap, and store in the fridge for at least 1 hour

 

Make the Dough

  1. Whisk together the flour, salt, ground anise, and speculaaskruiden.
  2. Add the butter, brown sugar, and milk, and mix until is comes together. If it seems to dry, add a little bit of water or milk (½tsp) and mix. Repeat until it comes together. The texture you’re looking for is soft playdough.
  3. Wrap in plastic wrap, and let rest in the fridge for at least 1 hour

 

Make the Filling

  1. Note: The almond paste you’ve made yields more than you need for the two kerststol loaves. However, It freezes really well, I put it in a ziptop baggie, and press it flat. This makes it freeze and thaw really quickly. We use almond paste for many different recipes, so I always have some in the freezer. After the almond paste has rested, break the amount you need into small pieces in a bowl, and add the egg yolk and water. Using your hands, or a hand mixer, mix until fully combined.
  2. Divide the filling into two balls, and roll them both out to be approximately 18x18cm (7×7 inch) squares.
  3. Stack both squares on top of each other, and press them together.
  4. Wrap in plastic wrap, and let rest in the fridge until you need them.

 

Rolling out the dough

  1. Line the baking dish with two strips of parchment paper. This will aid in removing the gevulde speculaas later!
  2. Divide the dough into two balls, one that is ⅔ of the total, and one that is ⅓.
  3. Roll the larger ball out until it’s large enough to cover the bottom, and go up the sides. For ours, that is approximately 30x30cm (12×12″).
  4. Lay the rolled-out dough in the baking dish, and make sure that it goes up the sides. If it rips or tears while doing it, the dough is pliable enough to just fix it.
  5. Add the almond paste to the baking dish, and push it into the corners and edges.
  6. Fold the edges of the dough over on top of the almond paste.
  7. Roll the second ball of dough out for 5mm (¼”). It should be large enough to cover the exposed almond paste. It doesn’t have to go edge-to-edge of the baking dish.
  8. Put the dough on top of the almond paste, and pinch to seal the bottom sheet and top sheet of dough together.

 

Finishing Touches and Baking

  1. Preheat the oven to 180ºC (350F) in non-convection mode
  2. Beat together the egg and milk, and brush it on top of the dough.
  3. Decorate the top of the dough with almonds. Once it’s baked, I typically will cut this into 5x5cm (2×2″) squares, so at this stage, I’ll place one almond every 5cm, so that every square has 1 almond in the center of it.
  4. When the oven is preheated, put it in on the center rack of the oven.
  5. Bake for 35 to 40 minutes.