Blanch Almonds
Ingredients
Directions
Blanch the almonds
Crack the almonds and place the nuts in a bowl with cold water.
Bring the water to a boil, then drain the hot water.
Add very cold water to the almonds.
Remove the skins from the almonds.
Dry and use
Dry the almonds on a cloth in a cool oven.
Use the blanched almonds for macaroons, meringues, etc.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Almonds
- The main ingredient; blanching removes the skins to leave pale, smooth nuts.
The step that matters
Bring to a boil, then drain and chill. Brief boiling loosens the skins so they slip off easily. Cold water stops the heat at once, so the nuts do not keep cooking and soften.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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