Blanched almonds are almonds with their skins removed, achieved through a simple process of briefly boiling them in water. This quick technique softens the skin, making it incredibly easy to slip off, revealing the smooth, pale kernel underneath.
What are Blanched Almonds?
Blanched almonds are simply whole almonds that have had their brown papery skins removed. This process is called blanching. The skin of an almond can sometimes impart a slightly bitter taste and a chewier texture. Removing it results in a milder flavor, a smoother texture, and a more uniform appearance, which is often preferred for baking, making almond flour, marzipan, or various dessert toppings.
Equipment You'll Need
To blanch almonds, you'll need just a few basic kitchen items:
- A medium saucepan
- A slotted spoon or small mesh strainer
- A large bowl
- Ice (optional, for an ice bath)
- A clean kitchen towel or paper towels
Step-by-Step Guide to Blanching Almonds
The process of blanching almonds is straightforward and takes only a few minutes.
1. Prepare Your Water
Fill a medium saucepan with enough water to fully submerge the almonds you plan to blanch. Bring the water to a rolling boil over high heat. While the water is heating, prepare an ice bath by filling a large bowl with cold water and a generous amount of ice cubes. This will be used to quickly cool down the almonds after boiling.
2. Boil the Almonds
Once the water is at a vigorous boil, carefully add the raw almonds to the saucepan. Let them boil for about 30 seconds. It's crucial not to boil them for too long; anything more than a minute will start to cook them, making them soft and potentially affecting their texture for future use. The brief boil is just enough to loosen the skins.
Using a slotted spoon or a small mesh strainer, promptly remove the almonds from the boiling water.
3. Shock in Cold Water
Immediately transfer the hot almonds from the boiling water into the prepared ice bath. This "shocking" step stops the cooking process and further aids in loosening the skins. Let them sit in the ice water for about 15-30 seconds, or until they are cool to the touch.
4. Peel the Almonds
Drain the almonds from the ice bath. Now comes the easiest part: peeling. The skins should slip off effortlessly. You can do this by:
- Pinching: Take an almond between your thumb and forefinger and gently squeeze. The almond kernel should pop right out of its skin.
- Rubbing: For larger batches, place the cooled almonds on a clean kitchen towel. Fold the towel over them and gently rub them together. Many skins will come off this way. Pick out the blanched almonds and repeat for any stubborn ones.
Discard the skins.
5. Dry the Almonds
After peeling, the blanched almonds will be wet. It's important to dry them thoroughly, especially if you plan to store them or roast them afterwards.
- Spread the blanched almonds in a single layer on a clean kitchen towel or paper towels.
- Allow them to air dry for several hours, or even overnight, until they are completely dry to the touch. You can also gently pat them dry with a towel.
- Alternatively, for faster drying, you can place them on a baking sheet and bake them in a very low oven (around 200°F or 95°C) for 15-20 minutes, stirring occasionally, until dry but not toasted.
Tips for Perfect Blanched Almonds
- Work in Batches: If you have a large quantity of almonds, it's better to blanch them in smaller batches to maintain the water temperature and ensure even blanching.
- Don't Overcook: Remember the 30-second rule for boiling. Overcooking will lead to soft, mushy almonds.
- Immediate Cooling: The ice bath is crucial for stopping the cooking process and making peeling easier.
- Proper Drying: Ensure almonds are completely dry before storing or using, to prevent mold and maintain their crunch.
Uses for Blanched Almonds
Blanched almonds are incredibly versatile in the kitchen. Here are just a few ideas:
- Almond Flour/Meal: Once dried, blanched almonds can be finely ground into almond flour, a popular gluten-free alternative for baking, used in recipes like macarons and other pastries.
- Marzipan: They are the primary ingredient for making homemade marzipan, a confectionary delight often used in cakes and candies.
- Nut Milks: Blanched almonds make a smoother, creamier almond milk compared to unblanched almonds, as the skin can give a slightly gritty texture. Learn how to make almond milk at home.
- Snacks: They can be lightly toasted and seasoned for a healthy snack.
- Dessert Toppings: Use them whole, sliced, or slivered as elegant garnishes for cakes, tarts, and other desserts.
- Savory Dishes: Blanched almonds can be added to various savory dishes for texture, such as stir-fries, salads, or fish dishes.
By following these simple steps, you can easily prepare blanched almonds at home, opening up a world of culinary possibilities.
