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Almonds, Blanching




Source of Recipe


Marla
Blanching Almonds


Almonds are less bitter without their skin, which is why some dessert recipes call for blanched almonds. But if I only have the skin-on kind, I blanch my own.

Here�s how: First, place the almonds in a saucepan, add just enough water to cover, and bring to a boil over high heat
. As soon as the water reaches a boil, drain the almonds, then cool them by running under cold water. To peel, just pinch them�they will pop right out of their skins.

Boiling makes the almonds soggy, so before using, toast at 325� for 10 minutes to recrisp

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