This tutorial will show you how to blanch almonds easily at home from fresh raw and unsalted almonds. Homemade blanched almonds have a far superior taste than store-bought. In fact, after tasting these, you will never buy them blanched ever again!
I never buy blanched almonds from the store. And both times that I have, (because I was in a hurry) I simply regretted it. As they made my cookies taste very bland (I always use blanched and toasted almonds to make Greek almond cookies).
So if you wonder if it's worth blanching your own almonds my answer is definitely! I believe it's one of the few things that you just have to DIY, the flavor is incomparable!
How To Blanch Almonds
To blanch almonds or skin almonds (same thing), you need a pot with boiling water, a strainer or slotted spoon, and a bowl with cold water.
The method of blanching is to dip something in hot boiling water and then immediately transfer it into cold water.
So to blanch almonds simply cook them for 1 minute in boiling water and then transfer them into cold water. This will soften their skins and they will come off super easy!
To remove the almond skin hold an almond from its pointy side and press. It will pop out from the other end skinless!
It's Important To Dry Them
To keep almonds crispy without them turning soft you need to remove their moisture. One way is to allow them to air-dry on a clean tea towel for 5-6 hours or even better overnight. Or to dry them in the oven (as instructed in the recipe below).
This way the almonds will last longer without getting soft.
What To Do With Blanched Almonds
You can enjoy blanched almonds as they are, you can turn them into almond flour, or you can toast them for an even stronger nutty flavor.
To make almond flour from blanched almonds you need a high-speed blender. Then all you have to do is pulse until they turn into fine powder. For more thorough instructions see How To Make Almond Flour.
To make toasted almonds preheat the oven to 165°C / 330°F. Cover a baking pan with parchment paper and spread the blanched almonds on top. Bake for 10-12 minutes until lightly colored. The more color they get the stronger the flavor but be careful not to overdo it as they will taste bitter. The right hue is from light golden to just a hint of creamy brown.
How To Store
Store the blanched or toasted almonds in air-tight glass jars in a dark cupboard. You can keep them for up to 2 months without spoiling. Toasted almonds will lose their crunch after 2 months.
Toss blanched almonds over salads, chop them, and use them to garnish rice dishes, quinoa, or pasta dishes.
- raw unsalted almonds
To Blanch The Almonds:
- See note below about quanitities.
- Fill a medium-sized bowl with cold water. Set aside.
- Half-fill a medium-sized saucepan or cooking pot with water and bring to a boil.
- Add the almonds and cook for 1 minute.
- Transfer the almonds to the bowl with the cold water using a slotted spoon. Or drain the almonds in a strainer then dip them in the cold water.
- Take an almond in your hands and press it at its pointy side so it pops out of its skin.
- Repeat the process for all the almonds.
Dry The Almonds:
- Drain the almonds on a clean tea towel. You can leave them to air-dry like this for 5-6 hours or overnight.
- Or dry the almonds in the oven more quickly. To do this preheat your oven to 120°C / 248°F. Cover a baking pan with parchment paper and spread the almonds on it.
- Bake for 8-10 minutes. Then remove and let cool.