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To blanch an almond means to remove its outer skin, a simple process that elevates its culinary versatility. Numerous recipes, from almond butter to marzipan and traditional Greek fare, benefit from this technique. While store-bought blanched almonds are available, opting to blanch raw almonds at home is not only economical but also takes just five minutes!
Instructions
Start with raw almonds. Ensure they are completely unprocessed - no roasting, oiling, or salting.
Boil a small pot of water.
Once boiled, remove from heat and set on a heat-resistant surface.
Submerge the almonds in boiling water for precisely one minute. Overexposure to water will compromise their crunchiness.
Discard the hot water and give the almonds a thorough rinse. Use a colander or strainer, ensuring they are thoroughly cooled under cold water.
Pat the almonds dry gently. Use a paper towel to remove excess moisture, leaving the almonds with a slightly wrinkled appearance.
Delicately remove the almond skins. Pinch each almond between your thumb and index finger, allowing them to slip out of their skins effortlessly.
- To prevent almonds from escaping, shield them with your opposite hand.
- If necessary, use your thumbnail to scrape off stubborn skin remnants.
Allow the almonds to air-dry. Depending on your recipe, you may need to air-dry the blanched almonds. Simply spread them on a baking sheet for a few days, occasionally rotating them for even drying.
- Avoid using the oven for drying, as it may inadvertently roast the almonds.
Process Complete.
Insights
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If the almonds resist, extend their soak in water a bit longer.
Cautions
- Exercise caution around boiling water; avoid reaching in by hand. Utilize a spoon or other utensil for safety.
