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How to Blanch Almonds
Blanching almonds takes less than 5 minutes. Once you have removed the skin you can use the blanched almonds to make almond butter, almond flour, or marzipan.
All that is needed is unsalted almonds, a pot for boiling water, and a strainer.
- Bring a pot of water to a boil. The size of the pot depends on how many almonds you want to blanch.
- Pour in the almonds and set a timer for one minute. If you boil them for longer than a minute the almonds will begin to soften. If you boil them for less than a minute the skins won’t come off easily.
- Drain the almonds in your strainer and pour cold water to cool them off.
- Blot the almonds dry with a paper towel. The skins should be slightly shriveled.
- Gently squeeze the almond to remove the skin. Don’t squeeze too hard or the almond may go flying across the room.
- After you have removed all the skins, let the almonds dry completely.
If you don’t want to wait for the almonds to dry on their own or if you want to find ground them to use for almond flour or meal, you can dry them in the oven. Just lay them on a cookie sheet and put it in a 210 ºF (100 ºC) for about 10 minutes or until they feel completely dry.
