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.
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.
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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.