To achieve perfectly blanched almonds, start by bringing water to a boil in a pot large enough to accommodate the almonds. Make sure the water is well salted, as this will help enhance the flavors of the almonds. Once the water is boiling, add the unpeeled almonds, allowing them to boil for 1-2 minutes. The heat should be low so that the almonds are gentle, and the skin can come off more easily.
After letting the almonds cook, use a strainer to drain them immediately. Then, run the almonds under a stream of cold water; this step is essential to stop the cooking process and to facilitate the removal of the skin. After draining the almonds again, start peeling them while they are still warm, as this will make the process much simpler.
Hold each almond between your thumb and forefinger, focusing on the pointed end. You will notice that the skin will easily come off. Continue this process until you have peeled all the almonds. Once you have obtained the blanched almonds, it is important to dry them properly before using or storing them.
For drying, you have two options. The first option is to place them on a paper towel and let them air dry for 1-2 days, turning them occasionally for even drying. The second option involves using the oven: preheat the oven well, then turn it off and place the tray with almonds inside. Make sure to turn them frequently to prevent roasting, and if the temperature is too high, leave the oven door slightly open to allow steam to escape.
Once the almonds have completely cooled, you will notice they become crunchy and brittle. Now, you can chop or grind them in a food processor, achieving a fine texture or larger pieces, depending on your preference. Raw, peeled, and dried almonds can be stored in airtight containers, away from moisture, to maintain their freshness and flavor. These almonds are ideal for use in various recipes, whether for cakes, creams, or savory dishes. Thus, you have a healthy and tasty delicacy ready to be integrated into your diet!
After letting the almonds cook, use a strainer to drain them immediately. Then, run the almonds under a stream of cold water; this step is essential to stop the cooking process and to facilitate the removal of the skin. After draining the almonds again, start peeling them while they are still warm, as this will make the process much simpler.
Hold each almond between your thumb and forefinger, focusing on the pointed end. You will notice that the skin will easily come off. Continue this process until you have peeled all the almonds. Once you have obtained the blanched almonds, it is important to dry them properly before using or storing them.
For drying, you have two options. The first option is to place them on a paper towel and let them air dry for 1-2 days, turning them occasionally for even drying. The second option involves using the oven: preheat the oven well, then turn it off and place the tray with almonds inside. Make sure to turn them frequently to prevent roasting, and if the temperature is too high, leave the oven door slightly open to allow steam to escape.
Once the almonds have completely cooled, you will notice they become crunchy and brittle. Now, you can chop or grind them in a food processor, achieving a fine texture or larger pieces, depending on your preference. Raw, peeled, and dried almonds can be stored in airtight containers, away from moisture, to maintain their freshness and flavor. These almonds are ideal for use in various recipes, whether for cakes, creams, or savory dishes. Thus, you have a healthy and tasty delicacy ready to be integrated into your diet!
Ingredients
raw almonds in the shell