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.
Thank you for this recipe! My 5 year old daughter will ONLY eat skinless almonds. You just saved me a lot of money. Question: do these need to be refrigerated after being blanched?
Hi Joanna! It is best to store them in the refrigerator to prolong shelf life.
Tori, I just found your website and tried it and so so easy. I’m just about to make almond milk in my vitamix. The only thing I did extra was soaked almonds the night before. I definitely will be checking out the rest of your website. Thank you so much!
Welcome May!
Thank youu, it worked!
I appreciate when people post tutorials for such random cooking tasks. So helpful, thank you!
This was the perfect tutorial on how to blanch and skin almonds. For some reason I can’t find whole blanched almonds at any stores locally. Now I never need to buy them blanched again. BTW – this was so easy and quick. I did one cup and it took less than 10 minutes. Thank you!
I’m not sure why I’m the only person who struggles with this, but: when I add ingredients like almonds to boiling water, the water stops boiling, and it may take over a minute to come back up to a boil. So does the minute cooking time start when I first dump them in? Or once the water has returned to a boil? And seriously: why has no one else asked this…??
If the water is truly boiling (a full rolling boil – not a light simmer), it should return to a boil fairly quickly. But either way, whether it does or not, you only need to leave them in the hot water for one minute – that should be plenty of time to loosen the skins. 🙂
Totally worked exactly as directed!
So quick and therapeutic, thanks.
Brilliant. Very therapeutic. Only lost one across the room…..So easy
Thank you 1 minute only, who knew!😉
I enjoyed the instructions, you made it fun. 🙂
Haven’t tried yet , but will in the near future
Could not believe how simple this is. Although they do fly across the room when they slip out of that skin.
Thank you for the instructions on blanching almonds! I’m wondering if I need to dry them if my next step is to make nut butter or almond milk with them? Thank you!
I usually let them dry out a bit before using in any recipe – 1-2 hours at room temp should suffice, or you can pop them in a 200 degree oven for 5-10 minutes to speed up the drying process. It wouldn’t really matter for almond milk, though – and I don’t think it would matter for nut butter, either, as long as you blot them on a towel to remove and external moisture.
Just wanted to say Thank You for the blanching of almonds information. Appreciate it!
From Irvington, NY
Thank you!
That was so easy. And funny, when some of the almonds went flying haha. I needed blanched almonds and the winter weather is awful. I am so glad I looked up how to do this. Thank you.
Thank you!
This was really simple to do. The kids and I had fun popping them out of the skins 🙂
I tried it and it works slick!! Thank you so much!!
Does boiling them for one minute affect the nutrient benefit of the almond.
I don’t believe so, but that’s a question for a nutritionist. I believe removing the skin removes some of the fiber content, though.
Tori
Thanks for your reply. I am sure that removing the skin which contains Tannin which reduces nutrient absorption, will out weight what ever boiling does if anything.
Thank you for your excellent suggestion on how to remove the skin.
Regards
Mark
Thank you for showing how to remove the skins from the almonds. Question= After they have been peeled, can I keep them in my refrigerator with no water? and how long can I keep them in my refrigerator?
Hi Claudia, Tori’s assistant Ashley here. If stored in a tightly sealed container, blanched almonds will last for a couple of months in the refrigerator.
Good evening Tori,
I simply have to say that your recipes are Amazing! You know I Definitely think we should set up a new holiday,
“Almond Event Day”…
On in which we have, Almond Distance Squeeze Shooting Contests,
Almond Peeling Time Contest,
Oh and of course the, Almond Pie Eating Contest..lol!
Let me know when we should get together and plan out all the details.
On a more serious note, I
really love the way you write your recipes out. I find it very easy to read and follow along, most recipes written by other women tend to either be completely “Cold”,… just the ingredients and order, and then there’s the over indulgent recipe provider, whose wanderment into the engagement of their recipe with stories and occurrences from their life leave us stranded in half baked cookie or brownie land… unsure of our next step and opening the door to burnt.. black.. or unedable entrees and deserts!
Tori, your recipes combine great ingredients, just the right amount of background and ingredient information, and the exact amount of elegantly intertwined humor, all keeping a smile on our faces as we conquer new recipes and ingredients, and you always give us the confidence to pull it all off!
Thank you Tori Avey.. you Rock!
Sincerely, Danny Forwoodson