Blanched Almonds

Blanched almonds are almonds with their thin brown outer skins removed. Blanching is the quick hot-water treatment that loosens the skins so they can be slipped off, leaving the pale almond kernel. Blanched almonds are sold whole, slivered, sliced, flaked or ground and are used in pastry, confectionery and savoury cooking.

How to blanch almonds

1. Bring a small pot of water to a boil.
2. Add the almonds and blanch briefly, usually about 30–60 seconds, just until the skins loosen.
3. Drain and cool them enough to handle.
4. Pinch each almond to slip the skin off, or rub a small batch gently in a clean towel.
5. Dry the blanched almonds thoroughly before storing or using them in a preparation where excess moisture would affect the result.

Why chefs use blanched almonds

Removing the skins creates a paler, more uniform appearance and a cleaner texture in preparations where the almond is ground or finely processed. Blanched almonds are commonly used for frangipane, macarons, marzipan, almond flour, praline and decorative garnishes. They can also be toasted after blanching when a recipe calls for a deeper nut flavour.

Forms and culinary uses

• Whole blanched almonds: used for snacks, garnishes, roasting and further processing.
• Slivered or sliced almonds: used for pastry toppings, salads and savoury dishes.
• Ground blanched almonds: used in frangipane, macarons, marzipan and almond-based cakes.
• Almond flour: finely ground blanched almonds used in baking; particle size and fat content vary by product.

Example: use blanched ground almonds in frangipane or macarons, and toasted flaked almonds as a garnish for cakes, vegetables or salads.

Storage: Keep blanched almonds dry, covered and protected from heat, light and strong odours. Because almonds contain natural oils, discard them if they develop stale, bitter or rancid aromas.

Allergen note: almonds are tree nuts and must be identified for guests with relevant allergies.

Key distinction: Blanched almonds have had their skins removed; unblanched or natural almonds retain the brown skin.