How to Blanch Almonds

When a recipe calls for “blanched almonds,” do you run to the store to buy a bag? No need! You can easily skin a batch of almonds using the simple method outlined below. Certain dishes require the use of skinless almonds. Removing the skin gives the almonds a smooth texture, which is helpful in making dishes like almond flour, almond butter, or marzipan.

Blanching your own almonds is more cost-effective than buying the skinless kind at the grocery store, and it only takes a minute… literally, just one minute! You’ll never spend the extra money on pre-blanched almonds again.

How to Blanch Almonds

You will need

  • Pot of water
  • Raw unsalted almonds, skin on
  • Paper towels
  • Colander or strainer
Cook Time: 1 Minute
Total Time: 5 Minutes
Servings: Varies
Kosher Key: Pareve
  • Bring a small pot of water to a boil.
  • Place your raw almonds into the boiling water. Let them boil for exactly one minute. Don't boil for any longer than 60 seconds, or your almonds will start to soften.
  • Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them.
  • Blot the almonds dry with a paper towel. You'll notice that the skins will be slightly shriveled.
  • Use your fingers to gently squeeze the almonds and loosen the skin from them. Careful, if you squeeze too hard they'll shoot across the room-- which is fun, but not super practical! You can squeeze them from one hand into another to keep them from "launching" too far.
  • Once you remove the skins, let the almonds dry off completely. Discard the skins.
  • Now the almonds are blanched and ready to use in your recipe!

Comments (75)Post a Comment

  1. So funny to see this here! My grandma taught me this procedure many years ago, and I showed my daughter a few weeks ago when all we had was a big fat bag of regular almonds from Costco. All I do, BTW, is soak them in the hot water, I don’t even boil them. Squishing them out of their skins is rather fun, and yes, a little dangerous as they can shoot across the kitchen.

    1. Annette the almonds you used from Costco were they raw? Or just regular store bought almonds. Wondering if using raw is just for health reasons or a must to be able to blanch. This is my first attempt to blanch my own almonds

    1. Hi Esse, make sure you dry them out completely. They should store fine at room temperature in a sealed plastic bag for a few weeks. If you want to keep them fresher longer, store them in the fridge.

  2. Fantastic, I just skinned 200g of almonds in 10 minutes. Thank you for the tip :) I just walked all over my shopping centre looking for ground almonds to make Amarreti biscuits and nobody had them it was quicker to do it myself.

    1. I don’t usually dry them, since I generally blanch them for immediate use. I suppose you could dry them in a low temp oven, but I’ve never tried it myself.

  3. Thank you for this post. I peel my own almonds to make my own almond flour and didn’t even realized it was called blanching. A new cookbook I called stated that her recipes require blanched almonds and I got nervous until I realized I’d already done that. I do put my almonds in a food processor, then lay them out onto a baking sheet and place them in the oven on the lowest temp to dry out. I leave the oven door open a crack. It takes a little over an hour. Then I put them back into the food processor for a final spin and am left with a very nice almond flour.

    1. Thanks so much for this info, I had no idea it was so easy. I do wonder Heather how you make almond flour in the food processor. I make almond milk and am left with wet almond meal which I have squeezed as dry as possible in a jelly strainer. I then dry it in the oven on parchment and cookie sheet on low heat, it takes hours. Then I have dry almond meal, putting it into the food processor breaks it up some but not enough to make a fine powder for use as almond flour. Almond meal and Almond flour are different from e/o. I’ll be interested in knowing how you do it.

  4. Heather, I will be making almond flour for the first time ever! First, thanks, The Shiksa, for showing me how to blanch….I have been looking and this will be so much easier and I already have regular almonds.

    My question to Heather is put them in the food processor long enuf to get chunky and then dry? for hour or so?….two things: final spin means? and how many cups whole almonds make 2 C almond flour?

    thanks so much

  5. I put them in the food processor until they are all ground up looking. They are still kind of chunky and sticky feeling. It takes only a minute or so.

    Then I spread the almonds on a baking sheet and put them in my oven on its lowest setting. I leave the door cracked as the actually temp is supposed to be around 117 or something, but my oven doesn’t go that low. I just keep checking every twenty minutes or so by touching the almonds to see if they’re dry.

    After they feel all dried out (after an hour or so) I take the almonds out and put them back in to my food processor. Processing them one more time after they are dry makes the almonds turn into a finer feeling powder/flour. I’ve found that 2 C of almonds basically makes 2 C of almond flour. Good luck. I LOVE it! :) It works great in all my baked good so far.

  6. Heather, the flour/meal turned out great and I made some muffins. Thanks for the info to both of you. The blanching/skinning is good for my fine motor skills and patience….lol….thanks again, Teysa

  7. I’m so glad you liked it Teysa! I enjoy peeling; it is very relaxing for me :) And so worth it! I feel so Amish when I make my own flour, lol!

    1. Heather thanks for answering Teysa’s questions! I’ve been a little swamped this week. Seems like this might be a topic worth covering as a how-to on the blog. I’ll work on it this week! :)

  8. Thank you. I tried this for the first time and had pretty good results. I do see that you need to work very quickly as when the almonds begin to dry out, with their skins on, they will not longer peel. I guess the skin reattaches to the nut.
    I am using them to make my own almond milk with purified water as a basis for fruit or vegetable smoothies. We drink a lot of these a day as it is much more digestible for my husband who is undergoing some medical issues.

    Thanks again!

  9. Thanks so much for this really great tutorial. I really knew how to do this, but it’s so long ago that I saw my grandmother doing it, I forgot the little details. I would probably have boiled them too long and they would have been soggy.

  10. I agree it works well but find it somewhat more time consuming; it took me about a half an hour to shell 12 oz. Next time I will prep more raw nuts than my recipe requires because there is loss due to the skins. Keep the nuts moist. I rub them together between my fingers/palms and that starts to loosen the skins. I also find that working with a paper towel provides a bit of “grip” that helps too.

  11. 1. Will all these boiling or soaking in hot water kills all the nutrients of the raw almond?
    2. By the way, does anyone knows if there is actually any harm in eating almond skin? I heard some says that it contain tannin that is not good to our body & secondly, our body seems not to be able to digest the skin, hence, no point eating it.

    1. Hi Aliss– it’s only blanched (boiled for 60 seconds), so I don’t think there would be much time to change anything… and really, I think boiling and losing nutrients is more of an issue with vegetables, not nuts. I have heard something similar about almond skin, but I am not a nutritionist so I’m not sure if it’s true. Perhaps another reader will know.

  12. I used this today, thanks!

    Re: AlissP’s question, my understanding is tht while the skin has minerals in it, it is very hard to absorb them, because the skin also has some anti nutrients like photic acid in it. This is what prevents the almond from sprouting, and deters pests. It also irritates the digestive tract of some people. Including mine. If you really want to keep the nutrition of the skin, you could try soaking the almonds for 18 hours in warm filtered salt water and then drying them in an oven at 170F for several hours or a dehydrator. This also preserves the enzymes present in the almonds that help you digest them (in raw almonds).

    Personally, I prefer them peeled. Blanching the almonds probably harms/destroys the enzymes since they are temperature sensitive. But if you peel them, the enzymes may not be as necessary anyway.

    I just blanched a bunch of almonds because some bugs got into them, and I couldn’t bear to throw them out. So I sorted out the ones with holes in them, and blanched and peeled the rest. My ick reaction is pretty strong. :)

    1. Hi Linda– I suppose they could, although I’m not sure why you’d want to, since you’d lose the seasoned coating and a lot of the flavor. Are you hoping to repurpose the seasoned almonds for something else? If yes be careful, some of the seasoned flavor may linger after blanching. Also seasoned almonds are generally roasted, not raw, which may make them a bit harder to peel… I’ve only blanched raw so I can’t say for sure.

  13. Thanks for the awesome and easy tutorial! I’m making almond butter today and I’ll be employing this method. Some readers were wondering about why we might want to skin our almonds. Well, almond skins contain phytic acid (in higher amounts than most nuts) and tannin (in lower amounts than most nuts). Phytic acid is an “anti-nutrient” that removes nutrients like zinc and magnesium from your body. If you eat a lot of nuts, this could be something to be concerned about. Almonds also contain a small amount of tannin, which is a bitter tasting compound and soaking/skinning can help reduce this. Hope this helps!

  14. I have been trying to peel the skin off of my raw almonds for over 30 minutes now to no avail. I finally wised up and googled “easy way to peel almond skins,” which led me to your site. Thank you soooo much!! This worked so amazingly and I finished the rest of my batch in just a couple of minutes. Now it’s time to make Almond butter :)

  15. I am planning to use a recipe that calls for ground blanched almonds, not almond flour or almond milk. After I blanch my almonds (which I have never done before!) do you have any suggestions regarding successfully grinding the almonds so they don’t turn into either a paste or flour? Thanks!

    1. Hi Nancy, just pulse them in a food processor carefully with 1-second pulses till they reach the consistency you’re looking for. Be very careful as they can easily go from ground to flour if you don’t use a gentle touch!

  16. I followed the directions to a T . It has taken me over an hour to peel 1/2 cup of the skins and ruin my manicure. What did I
    do wrong? Will not use this procedure again.

    1. Hi Kiki– did you let the almonds sit for an extended period of time after boiling? If yes then the skins probably reattached, as they become dry the skins tend to get sticky again. If you skinned them after boiling the skins should slip right off. Other readers have had great success with this method (read the comments above). Sorry it didn’t work for you!

    2. I agree it was more time consuming than I expected. I did it because I couldn’t find blanched almonds–but just found a source so honestly I think next time I need at least 12 oz I will buy.

  17. I will be trying this method, it sounds great!!!
    I was wondering, if there is a way to do this and make almond milk as well? I currently don’t have much use for the almond meal, since I just bought a book on almond flour- gf diet for the family. I have a question though. If I needed to make a large batch of almond flour, should I boil and peel the almonds in small batches? Would you say about 1/2 cup at a time?

    1. I would. When I did 12 oz. they started to dry and it wasn’t as easy, so I would do maybe a cup at a time.

  18. Hi, I have read most of the comments and see that some people want to know what to do with the skins and water. Here’s what I do; the skins go into the compost bin, I water my outdoor plants with the water the almonds are blanched in, I was told it’s good for them. BTW I posted a comment in Nov about making almond flour, here’s what I’ve found out since. I make almond milk with the blanched almonds (using my Nutra-bullet), strain the pulp in a jelly strainer, dry the squeezed pulp in a low temp oven ….then put the dry pulp into my Nutra-Bullet, it makes a fine (literally) almond flour, now I’m trying out recipes using the almond flour….I love experimenting with foods!

  19. Tori,
    Not only are your recipes delicious with helpful comments, but your hints & information are very useful & practical. I thank you for helping me cook better than before.

    Kol Toov (all good things),
    Marnie

  20. Tori,
    Glad I found your site on the internet. Excellent “recipe” for blanching almonds. They are drying and awaiting a trip to the food processor to be transformed to a flour and then into macaroon shells. My first go. Thanks!

  21. Thanks to you, our chocolate-burned-almond ice cream has been saved! But be warned – if you see any flying almonds, they were launched from our man cave!

  22. Thanks Tori,
    After looking for a while for blanched almonds, (I remember way back when , when you could buy them), and not having any luck, I got to thinking about blanching, could it be like blanching tomatoes when we can them. So here I am on line finding out, and you can. Thanks for putting this on line. . Now I can make my flourless chocolate cake, I found in a diabetic cook book. Yeah!
    Gail

  23. Last year I got a UTI and put off going to the doctor for a day or 2. Unbeknownst to me the infection spread to my kidney which lead to Septic Shock, 10 days on a respirator, and 6m physical therapy to learn to walk again. Since then I’ve been selective with food choices and eating organic.Eating whole raw almonds has many benefits but I hate those skins.
    I heated 1c water in the microwave until boiling, took it out and tossed in a handful of almonds for 80 seconds, drained and…. They slid right off like butter. I’m munching right now. :)

  24. Was an awful experience! But, having a great husband and little boy made the recovery much easier… I hope my story will bring awareness, even if you are healthy, not to put off UTI’s or kidney infections. It happened to me.
    I was reading in the comments about the skins not being good for you. Interesting. When I started eating raw almonds (about a handfull a day), I started getting headaches and found online other people had the same reaction. I wonder if its from those nasty skins.
    Anyway – thanks so much for your tip, I cant imagine this not working for anyone! As simple as it gets.

  25. Ladies……and you two gents. While you have enjoyed the process and the resulting products, you are missing out on the BEST of all. ROASTED ALMONDS for snacking.
    Preparation
    1. In a 9- by 13-inch pan, mix almonds with oil.
    2. Bake in a 350° regular or convection oven until nuts are golden, 12 to 14 minutes, stirring once about halfway through. Add salt to taste. Let cool completely.

    A Sheila from Yank Land sent me some once and sent me out of this world. She pulled it from a Yank Magazine SUNSET. You will thank me forever!

  26. Incredibly easy. I poured the almonds from a colander after draining them onto a paper towel and rubbed the almonds inside the paper towel then kept them sitting on the damp paper towels while peeling them and they stayed nice and moist.
    I held the almond in my left hand between my thumb and first two fingers with the pointed end down and squeezed the skin off pushing the almond out into my right hand and only lost a couple that shot across the room.
    Thank you for a fool proof idea!

  27. Hi Tori,,such helpful video and info above! Love how easy it is to remove that irritating skin and so relaxing is right! Question…I eat a lot of organic and sprouted foods–is there a way to sprout almonds (I’ve soaked for few days raw almonds and then have had to remove the skin which isnt easy but so very worth it as they’re delicious!:) without the skin..
    Thanks, Leslie

    1. Leslie, that’s a great question! I’ve never tried it. I would think they will sprout fine without the skin, but you’d need to experiment with a few to be sure. Let us know if you do!

  28. Thanks for this Tori. The almond milk I made with skins on made the back of my throat a little itchy, I suspect due to the almond skin. I will definitely try it next time using blanched almonds next.

  29. Love it! Thank you! I didn’t realize my recipe called for “blanched” almonds, let alone wth blanched almonds were lol. So easy!

  30. Great post and something I really want to do as I want to start making my own almond milk. Do you know if the blanching can reduce any of the goodness from the almonds? Also do you know of any great uses for the skins? fibre in a quinoa dish/something or dried and used as flavouring.. Just like to use everything! I found recipies for almond pulp on the rawtarian (linked above)

  31. I stumbled on a slightly easier and quicker method that keeps the almonds drier. I pour boiling water over a bowl of almonds, let it stand 30-60 seconds and pour it off. I then pour boiling water over them a second time and immediately begin slipping off the skins. I don’t know why you need to pour the boiling water over a second time in quick succession, but it works. I store my almonds in the freezer, so this could be why.

  32. I didn’t find the answer to the question about almonds bought at costco’s. I have almonds a friend gave me. They came from walmart in a bag. I don’t know if they are fresh. She eats them out of the bag. Can I blanch them ?

    1. Lynn, you should be able to blanch them if they are raw almonds. If they are roasted they will be more difficult to peel and may give an off taste to recipes calling for blanched almonds. It should say on the bag somewhere if they are raw or roasted.

  33. Thanks for the tips Tori. I’ve just acquired a new slow juicer so may experiment with this once almonds are soaked and report back on the result. On a side note, a blender took a millennia to process ricemilk.

  34. This is a great post! Also, you CAN use the skins! Once they are dry, you can grind them in a coffee grinder or Vitamix, then use them in place of recipes that call for ‘bran’ as a low-carb alternative.

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