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 recipes, like almond milk, 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 options again.
What Does It Mean to Blanch Almonds?
Blanching almonds means removing their brown skins to reveal the smooth, ivory-colored nut beneath. The process involves briefly boiling the almonds, then cooling and slipping off the skins. It’s a common step in many baked goods, as well as some traditional Jewish, Mediterranean, and Middle Eastern dishes.
Why Blanch Almonds?
Blanched almonds have a milder taste, smoother texture, and are easier to use in baked goods, sauces, and homemade nut milks. Many classic recipes, like almond cake or almond paste, call specifically for blanched almonds. Learning how to blanch almonds yourself can save money and give you fresher, cleaner flavor in your cooking.
How to Blanch Almonds (Step-By-Step Guide)
All you need for this recipe is raw almonds (not roasted or salted), boiling water, and a medium-sized bowl of ice water. Here are my simple steps:
- Boil water. Bring a small pot of water to a boil
- Add almonds. Once boiling, carefully add your raw almonds to the water. Let them boil for about 60 seconds. Don’t go beyond this! Overcooking can make them soft and soggy.
- Drain and rinse. Drain the almonds using a colander. Then, rinse with cold water or plunge them into a bowl of ice water to cool.
- Remove the skins. Gently pinch each almond between your fingers. The skin should slide right off. Pat them dry with a clean towel before using or storing.
Tori’s Tips
- Avoid soaking almonds for too long or boiling for over a minute. This can cause them to lose texture and become mushy.
- Dry thoroughly before grinding or baking to prevent clumping.
- Use right away or store leftovers in an airtight container in the fridge or freezer.
How to Blanch Almonds
Ingredients
- Raw unsalted almonds, more or less as needed
- pot for boiling, strainer
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!
NOTES
Nutrition
tried this recipe?
Let us know in the comments!
Note: Nutrition information above is for 1/4 pound blanched almonds.
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FAQs
Yes, but they’re often more expensive, and pre-blanched almonds may not be as fresh. If you learn how to blanch almonds at home, you can save money and control the quality for your recipes.
Use blanched almonds in any recipe that calls for them specifically, or in recipes that use almond flour or smooth almond butter. All you have to do is grind the skinned almonds up into a fine meal or a smooth paste!
Some of my favorite blanched almond recipe options include marzipan, macaroons, French macarons, Middle Eastern almond cookies, and chocolate almond flour cake. They’re a fun decoration for various ice creams and cakes, too.
I also like to use them as a garnish in savory dishes like fresh salads, grain bowls, and stir-fries, or sliced and sprinkled over vegetables for a little added crunch and a subtle nutty flavor.
When stored in an airtight container, leftover almonds will stay fresh at room temperature for up to 6 months.
Hi
I am in the middle of this process. I intend to use the almonds to make almond flour for a macaron recipe. So far it has been going smooth. When I put the almonds to dry, how long should they dry? Mine have been drying overnight, but they don’t seem dry like when they are store bought. The coloring is still not the right white. Any suggestions on how to speed up the drying process? Will putting them in the oven on 180°F for a bit make them unworthy for flour?
Thank you for this recipe. Pretty cool concept.
Hi Lee, Tori’s assistant Ashley here. Unfortunately there isn’t an exact time to reach dryness using this method. You’ll just need to keep an eye on the almond meal until it reaches desired dryness. As for the color, I don’t think that will make a difference in the macaron recipe. Sorry I can’t be of more help!
This was so easy! Thank you for posting this. Now I have blanched almonds….what to create with them? Obviously marzipan, and then….
I’d been looking for skinned almonds at the store. This is really easy and I am sure save lots of money over buying them skinned! Thank you.
I’d been looking for skinned almonds at the store. This is really and I am sure save lots of money over buying them skinned! Thank you.
Thank you for the preface of the ads and how it is a means for you to make money. I appreciated the forthrightness and educational aspect of this and it made me even happier to learn about blanching almonds from you!
Thank you for being there to help me when I asked
I didn’t know you could do this. Thank you so much.
OMG . . . seriously the EASIEST way to remove the almond skins . . . going to make Almond Milk and read that with the skins removed the “milk” will be silky smooth . . . and it is!!!! Great tip, and perfect step by step instructions.
Janet from Wisconsin
I really hate it when food writers tell you how easy stuff it is; and it really isn’t! However this is a glorious exception; thank you!
You’re welcome! 🙂
I do this with those roasted almonds left from the mixed nuts. They take a bit longer in the hot water, but I rub them in a clean dishtowel to get the skins off , spread them out on a cookie sheet in a 200 degree oven for 30 minutes. then I chop or grind then for use in recipes.
Thanks for this! I love your site.
What if I just want to eat them after the skin is removed. How do I store them til I want to eat them? Dry and store in containers? Soak in water in fridge?
Hi LindieLee, Tori’s assistant Ashley here. They can be stored in an airtight container in a dark, cool place for up to a month.
Thanks! Very helpful.
Thank you for your easy instructions about blanching almonds..
You’re welcome! 🙂
hi I need all the information and help I can get. I managed to get mixed nuts for ONE doller a pound, we are eating lot’s of walnuts. and I am freeze some. but I have more almonds.like OVER 50 pounds.
Thank you thank you Thank you. I tried your method and it worked perfectly. I am making rainbow cookies from scratch and I decided to make my own almond paste. Will let you know how things turn out.
This even works on roasted nuts if you don’t have raw ones and are not going to the store…Again…
I’m guessing this happened to you during holiday cooking… I ran out of a few things myself this season, and could not stomach another trip to the market!!
Thanks, Tori! My almonds came out great! Such an easy method. I used the almonds to make baklava, which came out looking great! Thanks again!
You’re welcome Laura!
This worked beautifully! Thanks so much for the instructions. I plan to use my almonds to make macarons.
I have been boiling almonds in water for up to 5 minutes for more years than I care to state (my hair is grey!). I would then leave them in a baggie for another 15 minutes. By the time I attempted pealing off the skins they were dry and the skins stuck to the almonds. I am absolutely delighted with your recipe. It works quickly and efficiently!! I, my family and friends who enjoy my Almond Butterballs thank you a thousand times over.