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
- Raw unsalted almonds, more or less as needed
- 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!
Note: Nutrition information above is for 1/4 pound blanched almonds.