Blanched almonds are simply raw almonds without their skins. Many recipes call for blanched almonds, including almond paste, marzipan, and a variety of Greek dishes. You can buy blanched almonds at the store, but it’s much cheaper to purchase them with skins on and blanch them yourself. The process takes just five minutes and here’s how to do it:
Part 1
Step 1. Buy raw almonds.
Purchase raw almonds. Make sure they are plain, not roasted, salted, or oil-added.
Step 2. Boil a small pot of water.
Bring a small pot of water to a boil. Once it’s boiling, remove it from the heat and place it on a heat-resistant surface.
Step 3. Place the almonds in the boiling water for exactly one minute.
Add the almonds to the boiling water for exactly one minute. If you leave them longer, they will lose their crunchiness.
Step 4. Drain the water and rinse the almonds.
Drain the water and rinse the almonds. Pour them into a colander and rinse under cold running water until they cool enough to handle.
Step 5. Pat the almonds dry.
Pat the almonds dry. Use a paper towel to remove any excess moisture. The almond skins should be slightly wrinkled.
Step 6. Gently peel the skins off the almonds.
Gently peel the skins off the almonds. Hold an almond between your thumb and forefinger and squeeze the skin. The almonds should pop out easily.
- To prevent the almonds from bouncing all over the kitchen, use your other hand as a shield to catch the slippery almonds.
- Occasionally, the skin won’t come off easily, and you may have to scrape it with your finger.
Step 7. Dry the almonds.
Dry the almonds. If your recipe requires it, leave the almonds to air dry. Spread them out on a baking sheet for a few days and shake them occasionally to mix.
- Do not dry the almonds in the oven, as this will make them roasted and unsuitable for recipes calling for blanched almonds.
Step 8. You're done!
