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
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
Note: Nutrition information above is for 1/4 pound blanched almonds.
Gail says
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!
Tori Avey says
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.
Mike C. says
Just wanted to say Thank You for the blanching of almonds information. Appreciate it!
From Irvington, NY
Mary Albritton says
Thank you!
Susan Roman says
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.
Mark Albrecht says
Does boiling them for one minute affect the nutrient benefit of the almond.
Tori Avey says
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.
Mark Albrecht says
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
Claudia Hamilton says
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?
Ashley at ToriAvey.com says
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.
Daniel Forwoodson says
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