Blanched almonds — they are so QUICK and easy to prepare. I will show you how easy it is in this step-by-step process!
What are blanched almonds?
They are raw almonds added to boiling water briefly to help peel their skins.
Blanched almonds are grounded to make almond flour or meal, commonly used for cakes and desserts.
Oh! Almond paste and marzipan, commonly used in northern and western Europe cuisines, are also made from blanched almonds.
How to peel almonds?
Technically, you can peel raw almonds without boiling them.
But it’s not easy.
Boiling (or blanching) them first is the easiest, stress-free way of peeling almonds.
How to blanch almonds
Start preparing blanched almonds by pouring water into a saucepan and bringing it to a boil.
Add the raw almonds.
When the almonds start floating, take the pan off the heat.
Drain the almonds.
Rinse it with cold water right away to stop it from cooking.
Then you can start peeling the skin off each almond.
How to store blanched almonds?
You have to ensure they’re dried, or you will get molds.
If I want them to dry quickly (without toasting them), I place them in the oven for 25 to 30 minutes, for no more than 160°C/320°F — so they will not get too dark.
Oh! And I place the baking tray in the lower part of the oven.
Recipes using blanched almonds
Espinacas con garbanzos is a popular tapa in Spain, but the version that uses blanched almonds comes from the country’s southern region.
The peeled almonds are grounded and used to thicken the sauce and give this classic Spanish stew a hint of nuttiness.
It’s an excellent vegetarian dish for appetizers or as a main dish.
Semlor (plural form of ‘semla‘) is a traditional Swedish pastry for Easter.
A Swedish bun subtly flavored with ground cardamom, blanched almond paste filling, and topped with whipped cream.
It might look hard to finish, but trust me, you will ask for a second piece!
Intorchiate is a traditional cookie from south Italy, shaped into a twist.
The blanched almonds are only used on top of the cookie, not on the dough, but it adds to the cookie’s flavor and crunch.
Perfect for dunking on your next espresso!
These baked marzipan treats are classic Christmas cookies from Frankfurt, Germany.
Its local name (bethmännchen) comes from a famous (and influential) family who lived in the city, and the number of blanched almonds corresponds to the number of sons in the family.
This delicious Christmas staple is pure almond flavor in every bite — the dough is made from marzipan, plus the peeled almonds on top.
Absolutely yummy!
Mulled wine is a must for a Swedish Christmas celebration.
Locally known as ‘glögg,’ it’s warm red wine with spices and some other alcohol — and it’s always served with raisins and some blanched almonds.
Swedish mulled wine is the perfect drink for the country’s freezing weather during the holidays.
The aroma and warmth of the spices, coupled with the temperature of the mulled wine — every serving will surely warm you up.
See how easy it is to blanch almonds? 🙂
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📖 Recipe
How to Blanch Almonds (QUICKLY!)
Equipment
- Medium-Sized Saucepan
Ingredients
- 1 cup almonds, raw
Instructions
- Using a medium saucepan, bring water to a rolling boil.
- Add raw almonds.
- When they start floating, take the saucepan off the heat.
- Drain the almonds and rinse with cold water.
- Start peeling the almonds by squeezing each almond between your thumb and index/middle finger. The skin of the almonds should easily slide off by now.
- If you are not using the peeled almonds immediately, ensure they are dry before storing them in a container.
Notes
- Cook’s Tip #1: Rinse the almonds with cold water. It helps in stopping the almonds from cooking.
- Cook’s Tip #2: When you store the blanched almonds for later use, place them in the oven for a few minutes at low temperature to ensure they’re completely dry when you put them away.
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