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.
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How to Blanch Almonds
Ingredients
- Raw unsalted almonds, more or less as needed
- pot for boiling, strainer
NOTES
Instructions
- 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!
Nutrition
tried this recipe?
Let us know in the comments!
Note: Nutrition information above is for 1/4 pound blanched almonds.
Every Christmas my late mother, peeled them , then roasted them in butter and put them in a paper bag full of salt and Shook them to coat with salt…………champagne cocktails and you are away!
Similar to my Dads recipe, he basted the almonds.I have no idea how long he baked,other than going by color.
I am about to do this……i got a “special” cookie cutter of a small bear with extra long arms that is meant to hug an almond or other nut…which you place on his “chest” and wrap the arms around…..here goes! I have made a ginger / molasses cookie dough and thought the lighter color of the blanched almond would contrast nicely with the dark cookie…..we shall see!
Tori, I just made my first batch of almonds (shot them across the room). Your instructions worked just beautifully (I am now roasting them).
Thank you VERY MUCH!
This worked perfectly. My only source of almonds that are not contaminated with other nuts are sold as raw or roasted salted. It is so exciting to be able to make a traditional Christmas cookie this year that my grandson can enjoy and not be told “that one is not for you”.
I remember spending many hours “shooting them across the room” with my mom. I had forgotten until I found one of her long lost recipes that called for blanched almond halves. Thanks!
This really works. Thanks for the tips ???????
Thanks going to be using this technique for an almond ricotta recipe I’ll be trying.
Hah, saaame.
Thank you! I am making lemon cookies from Pinterest that are gluten free.
This is a brilliant idea, it worked like a dream. It was just like shelling broad beans, thanks Tori x
Worked like a charm.
You, my friend, are a genius.
I’ve purchased blanched raw almonds for years and it never occurred to me that I could buy the less expensive whole almonds and DIY.
This reminded me of shelling beans with my mother and grandmother, sitting outside in the cool breeze and gabbing about the relatives. ?
I’m so happy to have found this, thank you!
I followed your directions to the letter! Excellent success. So easy! Thank you!
Perfect outcome! Thank you so much
I usually toast the blanched almonds to enhance their flavour (for in e.g. a chicken, celery, almond and mayo salad) – about 4 minutes on a tray at the top of an oven at 170-180° C – I say “about”, because as with all nuts, even 30 seconds too long can be the difference between toasted and burnt – they should still be pale but just starting to ‘sweat’.
We have been eating 15 Almonds each morning with a cup of green tea, that is a healthy way to start the day, BUT the Almonds have to be soaked and peeled, so in fact, they are almost sprouted. This increases their nutritious value by a LOT – please spread this in your blogs etc. to get more people to eat SOAKED/almost sprouted Almonds for their health.
I’ve been looking for blanched almonds in the grocery store with no success. So have tried this method & the skin comes off easily. But just how long does it take for the almonds to completely dry so i can put them in a storage container?
I soaked the almonds overnight but now they are too soft and changing into a paste instead of a powdery consistency what should i do?
If you soak them overnight, you don’t need to boil them. Pinch from the small end and the almonds shoot out of the skin.
Omg this worked like magic. Thanks so much
If you soak your almonds for 8 to 12 hours the skins will come off much easier than the blanching method. Soaking is recommended anyway to remove anti-nutrients. I assume that most of the anti-nutrients are in the skin so this point may be moot. In any case, if you can plan ahead, the soaking method will give you a much more harmonious outcome!
I’ve tried both, the tricky part is making sure you let the almonds circulate a little during the boil. I used “William’s” method of soaking overnight and it was easy, too.
Yes I have done both methods as well. After skin removal do we need to soak again to rid “anti-nutrients”? Does this also lose nutrition? What else other than the almonds and many beans should be soaked?
This was so great and easy and when I have time, I’ll look into reading all these wise and useful comments. I had heard of your blog SITK and am so glad I found this and you. How wonderful!
Cool! That was easy and now my almonds are ready! :9
Easy as…pie? I boiled them for the 1 minute, drained and cooled them and then sat at my kitchen table for about 15 minutes while watching MSNBC and, violà, they were all peeled and ready to dry and I’ll use them in my recipe tomorrow. Thank you!
That’s funny. I did the exact same thing. MSNBC included.