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Home » How to » Blanching Almonds: Only 5 Easy Steps!

Blanching Almonds: Only 5 Easy Steps!

November 1, 2018 , Updated November 24, 2020 Maria 6 Comments

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Blanching Almonds in 5 Easy Steps || vegan || paleo || glutenfree || #almonds #doityourself #diy #howto #gf

Do you have recipes that require blanched almonds? You won’t believe how easy it is to make your own! Today, we will be Blanching Almonds in 5 Easy Steps.

A round dish of blanched almonds is shown.

Do you have a hard time finding almond flour to make recipes like Orange Almond Bundt Cake or Cozonac?

If you have whole almonds in your pantry, I would love to share a quick and efficient way to blanch them so you can make your own.

Just in case you are wondering, a blanched almond is an almond without its skin.

Once you realize how easy and economical they are to blanch at home is, you will never purchase them again.

A close up of almonds with their skin.

What do I need to make blanched almonds?

  • Almonds! No surprise here. Make sure they are raw, unsalted and not roasted.
  • Water. These nuts need to be boiled in water before attempting to remove the skin. They also need to be submerged and rinsed in cold water to stop the cooking process.

As far as accessories are concerned, we need a medium pot, a colander or strainer, and some clean kitchen tea towels.

The whole blanching process begins with a pot of water. 

Are you ready?

Let’s begin!

Blanching almonds in 5 easy steps

The first step to blanching almonds -a pot of boiling water is brought to a rapid boil.

Step 1: The first thing we need to do is to bring a large pot of water to a rolling boil.

Almonds in a pot of boiling water.

Step 2: Set your timer to 60 seconds. Add your raw almonds, all at once, to the boiling water. Start your timer the second they hit the water. Let them boil for EXACTLY 60 seconds.

If you go past the minute mark, they immediately begin to soften. This is not what we are aiming for. So, stay close to your pot and no interruptions for 60 seconds.

Almonds being rinsed under running water.

Step 3: Remove your pot of boiled almonds from the stove and drain in a colander or strainer. Immediately rinse them under cold water to cool them down and stop the cooking process.

Close up of the wrinkled skins of almonds.

Notice the shriveled and detached skin.

Here comes the fun part!

Blanched almonds with and without their skins.

Step 4: Time to start popping. Here’s how to remove the almond skin: with your fingers, gently squeeze from the base to the point. The skin will quickly slip off. You will be amazed at how far you can pop them out of their skin!

Blanched almonds laid out on a tea towel to dry.

Step 5: Blot with a tea towel. Place your “skinless” almonds in a single layer on a sheet pan, lined with a tea towel and leave to air dry.

You can use the almond skins as compost for garden beds.

Et voilà, you can now transform fresh, perfectly blanched almonds into wonderful baked treats or savory dishes!

Round dish of blanched almonds with a few almonds on the side.

Tips

  • Make sure to have raw almonds that have not been transformed. They must be unsalted and not roasted.
  • Feel free to blanch any amount of almonds required.  
  • Submerge completely when boiling them and for the duration of 60 seconds, otherwise, the skin will be harder to peel off.
  • Do not boil them for more than 60 seconds as they will begin to cook and soften.
  • Remove the almond skins as soon as you rinse them off with water. The longer they sit, the harder it is to remove the skins. 

What is the best way to store blanched almonds? 

If using within two months, place in a mason jar and refrigerate.

Can I freeze blanched almonds?

Yes, once they are perfectly dry, place them in a freezer bag and freeze for up to one year.

Can I make almond flour at home?

Once you have blanched your almonds, it is very easy to make homemade almond flour. Simply place your blanched almonds in a blendar and pulse until they become finely ground and reach the consistency of flour. Do not over process as this will result in almond butter. 

How to dry

If you are not in a rush, leave them to air-dry overnight. If you need to make almond flour within hours of blanching them, it is advisable to remove some of the lingering moisture.

In order to dry freshly made blanched almonds, simply spread them on a cookie sheet and place them in a preheated oven.  Roast on low, 225-250°F (107-121°C) for about 3-5 minutes. Wait for them to cool off before attempting to grind them. 

Is there a difference between almond meal and almond flour? 

Yes, there are two. The first is that almond meal is obtained by processing almonds with the skin still on, whereas almond flour consists of processing blanched almonds. The other difference is the texture; the almond meal is slightly coarser when compared to almond flour.

Almond recipes

As you probably know, blanched almonds make a healthy snack whether eating them on their own, covered with chocolate or dusted with cocoa.

They also make a great ingredient in Italian Christmas cookies. Here are some of our favorites: 

  • Brutti ma Buoni
  • Almond Biscotti
  • Amaretti
  • Mostaccioli

What will you make with your skinless almonds?

I would love to hear about it!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

Ciao for now,

Maria 

★★★★★ If you make this method for blanching almonds, I would love to hear about it in the comments below and be sure to rate the recipe!

Round dish of blanched almonds.

Blanching Almonds

Blanching Almonds in 5 Easy Steps. You won't believe how simple,quick & economical it is to make your own. No fancy equipment required for this diy project.
5 from 3 votes
Print Pin Rate
Course: Snack
Cuisine: International
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Servings: 1 serving
Calories: 411kcal
Author: Maria Vannelli RD

Ingredients

  • 1/2 cup almonds raw, unprocessed
  • 2-3 cups water

Instructions

  • Over high heat, bring a large pot of water to a rolling boil.
  • Add the almonds and boil for EXACTLY 60 seconds.
  • Drain the almonds in a colander or strainer.
  • Rinse them under cold water in order to cool them down.
  • To remove the skin, gently squeeze the almond with your fingers, from the base to the point.
  • Allow to air dry before storing. Can be refrigerated for up to 2 months or frozen for up to a year.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Video

Notes

  • Make sure to have raw almonds that have not been transformed. They must be unsalted and not roasted.
  • Feel free to blanch any amount of almonds required.  
  • Submerge completely when boiling them and for the duration of 60 seconds, otherwise, the skin will be harder to peel off.
  • Do not boil them for more than 60 seconds as they will begin to cook and soften.
  • Remove the almond skins as soon as you rinse them off with water. The longer they sit, the harder it is to remove the skins. 
What is the best way to store blanched almonds? If using within two months, place in a mason jar and refrigerate.
Can I freeze blanched almonds? Yes, once they are perfectly dry, place them in a freezer bag and freeze for up to one year.
Is there a difference between almond meal and almond flour? Yes, there are two. The first is that almond meal is obtained by processing almonds with the skin still on, whereas almond flour consists of processing blanched almonds. The other difference is the texture; the almond meal is slightly coarser when compared to almond flour.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition

Serving: 1serving | Calories: 411kcal | Carbohydrates: 15g | Protein: 15g | Fat: 35g | Saturated Fat: 2g | Potassium: 504mg | Fiber: 8g | Sugar: 2g | Calcium: 189mg | Iron: 2.7mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

This post was originally published on November 8, 2015, and republished on November 1, 2018, with updated content, photos, and a video. Thanks for watching and sharing!

 

 

 

 

 
 

 

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About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. Nicoletta Sugarlovespices says

    November 8, 2018 at 09:08

    5 stars
    I am going to do that! I brought back a lot of almonds from Italy and I don’t have any of the blanched ones. This seems so easy and with a fantastic result! Thank you!

    Reply
    • Maria says

      November 12, 2018 at 09:31

      My pleasure Nicoletta! With the holiday season right around the corner, these blanched almonds are handy to have around. Thanks for stopping by ♥

      Reply
  2. Paula Barbarito Levitt says

    November 13, 2017 at 14:58

    5 stars
    Well done Maria – a specific and concise lesson. I will be doing the same shortly as I am unable to find skinless almonds anywhere this year.

    Reply
    • Maria says

      November 13, 2017 at 17:53

      Well, at least you will know that they are fresh. Thanks so much for stopping by Paula 🙂

      Reply
  3. TRIPTO says

    November 9, 2017 at 16:33

    5 stars
    THIS IS GENIOUS. THANK YOU FOR THIS SIMPLE TUTORIAL. SHOULD HELP SAVE SOME
    MONEY FOR THE HOLIDAY BAKING THIS YEAR!!!

    Reply
    • Maria says

      November 9, 2017 at 17:58

      My pleasure. Thanks so much for stopping by 🙂

      Reply

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I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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