Often blanched almonds are needed for the preparation of this or that dish. Of course, the easiest way is to buy them already peeled, but they are not always easy to find on the shelves in the store on sale, in addition, they are often much more expensive than unpeeled ones.
I needed blanched almonds for the Spanish cold soup Ajo blanco, and as luck would have it, there were no peeled almonds in the store.
What you will need
— A deep dish or bowl
— boiling water
— Clean kitchen towel or paper towels (optional, for drying)
Step-by-step directions
Pour the almonds into a deep bowl or bowl.
Pour boiling water over the almonds.
Cover and leave for 20 minutes.
Drain the hot water and fill the almonds with cold water to cool.
The step is not fundamental, but it is more convenient to work this way.
After the almonds have stood in boiling water, the peel comes off very easily. All that’s left is to peel the whole thing.
You can take one at a time, peel, discard the skin, and put the peeled almonds in a separate bowl.
After the almonds have stood in boiling water, the peel comes off very easily. All that’s left is to peel it all off.
You can take one at a time, peel, discard the skin, and put the peeled almonds in a separate bowl.
For myself, I found a better and more fun way to peel: I take an almond between my thumb and forefinger (in both hands, it’s faster) and squeeze my fingers, sliding them to the edge. It’s like I want to shoot a cherry pit. The almond kernel shoots back into the bowl, and the skin remains between my fingers.
The skin can be thrown away immediately, or you can leave it in a bowl of water. It will float to the surface and when it gets in the way of catching the crude grains, take it out all at once and throw it away.
When all the almonds are peeled, place them on a towel and dry.
Preferably, wrap it in a towel and leave it to dry overnight. But depending on the recipe, this may not be necessary. For making almond soup, for example, this is unnecessary.
