Sometimes recipes call for Blanched almonds and while they’re often available at your local supermarket, they’re usually several dollars more per pound than regular almonds. Here’s how to make your own blanched almonds for a fraction of the price . . .
Blanched almonds are simply almonds that have had their skins removed. In order to blanch your own almonds you’ll need a pot of boiling water, a clean lint-free cloth and a little bit of patience. (It helps to have a kitchen helper or two!)
For every pound of almonds, bring about 4 cups of water to a boil on the stove. Add the almonds and boil for 30-45 seconds and then immediately remove from the heat and drain. Rinse with cold water, drain again.
Spread the almonds out on a clean, dry cloth.
The skins will now be very loose on the almonds. Simply grasp the almond between your fingers and give it a little squeeze and the almond will (quite literally) shoot right out the skin into your bowl.
Repeat until you have removed the skins from all of the almonds.
Recipes that Require Blanched Almonds include:
this is so useful. not only is this an economical option, it is also a space saving option. i can now just purchase almonds with skin and prepare them as i need them.
no need for multiple types of almonds. by the way, any tips on slivering them?
To Sliver almonds, Soak them for about double the time when blanching to soften the kernel.
Remove the skin, cut them in half lengthwise, place the cut side down.
Using a heavy knife, Cut them into 3-4 slivers.
Spread them out on a cookie sheet and Dry out slivers in a 300F oven for a few minutes, be careful not to overcook them!