Blanching almonds is an easy way to remove almond skins. Whether you need to make homemade almond flour, almond paste, or almond milk, this guide on how to blanch almonds is a simple process!
Almonds are a great source of protein and nutrients and are good in so many sweet and savory recipes. When it comes to store-bought options for blanched almonds though, it can be expensive.
The good thing is you can save some extra money and blanch almonds at home!
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Why you'll love this recipe
- Budget-friendly
- Simple steps
- Use in your favorite recipes
Ingredients
Raw almonds - Use fresh raw whole almonds.
Step-by-step instructions
Step 1: Fill a medium saucepan with water and boil. Add almonds to the hot water and boil for 30 seconds.
Step 2: Drain the almonds immediately and rinse them under cold water to stop the cooking process.
Step 3: Pat dry the almonds with a clean kitchen towel or paper towel. When cooled enough to touch, gently squeeze the almonds and the skins should easily slide off. Allow to dry completely before storing.
Step 4: For faster drying, place wet almonds on a baking sheet and transfer to a pre-heated 250-degree Fahrenheit oven for 5 minutes. Remove immediately and allow to cool completely before storing or using.
How to store
Ensure they are fully dried and at room temperature to avoid spoilage. Store in an airtight container in the refrigerator. For long-term storage, freeze in a freezer-safe container or bag for up to three months.
Top tips
Ensure that the blanched almonds are fully dried before storing. Any residual moisture can cause them to spoil or become moldy.
If you plan to use blanched almonds much later, you can freeze them after blanching in a tightly sealed container. This helps retain their freshness and texture.
Serving suggestions
- Almond flour - Blanched almonds are ground into a fine powder to create almond flour. Almond flour is often used in gluten-free baking and is great for French macarons, cookies, cakes, and quick breads.
- Almond butter - Use the skinless almonds for a smooth and creamy almond butter.
- Smooth sauces and creams - Removing skins helps create smooth almond pastes, almond milk, or almond cream.
- Confections - Blanched almonds are often used in sweets like marzipan, nougat, or as a filling in chocolates where a smooth, skin-free nut is desirable.
- Garnishing - They can be sliced, slivered, or chopped and used as a garnish in salads, desserts, or baked goods.
- Cooking with delicate flavors - In certain recipes, skinless almonds are preferred to avoid the slightly bitter taste the skins can impart.
FAQs
Almond flour is finely ground from blanched almonds. This results in a smooth, light-colored powder ideal for delicate baking. Almond meal is coarser, made from whole almonds with skins. It is used in recipes where a more textured consistency works.
Recipes with almonds
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📖 Recipe
How to Blanch Almonds
Ingredients
- 2 cups raw almonds
Instructions
- Fill a medium saucepan with water and bring to a boil. Add almonds to the hot water and boil for 30 seconds.
- Drain the almonds immediately and rinse them under cold water to stop the cooking process.
- Pat dry the almonds with a clean kitchen towel or paper towel. When cooled enough to touch, gently squeeze the almonds and the skins should easily slide off. Allow them to dry completely before storing.
- For faster drying, place wet almonds on a baking sheet and transfer to a pre-heated 250-degree Fahrenheit oven for 5 minutes. Remove immediately and allow to cool completely before storing or using.
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