Whole Blanched Almonds

Whole almonds with the thin brown skins removed, leaving a smooth ivory kernel. Blanching softens the flavour: without the tannin in the skin, the almond reads milder, cleaner and a touch sweeter, and the texture is noticeably less dry.

That is why blanched almonds are the baker's almond. They grind to a paler, finer paste than skin-on almonds, so anything where colour and smoothness matter starts here.

Blanched almonds are also sold as skinless almonds, peeled almonds and white almonds. Each kernel is smooth and ivory-white, and the surface stays clean when it is baked, toasted or coated. That consistent pale colour is why bakers and confectioners reach for them for macarons, frangipane, biscotti, almond cakes and almond-flour baking, where flecks of brown skin would show.

They also toast well. A few minutes in a dry pan or a moderate oven turns the kernels pale gold, with a nutty, buttery aroma and a crisp bite, ready to scatter over salads, desserts, rice dishes and yogurt.

How to use them

The base for marzipan, almond paste and homemade almond flour, and the almond behind almond milk and creamy sauces like Spanish ajo blanco. Toast and scatter over rice pilafs, Kabuli pulao, green beans and salads. They are also the almond used for sugared almonds and Afghan noql, where a clean white surface is the whole point.

Details

Also known as

Skinless almonds, peeled almonds, white almonds, badam, amandes blanchies, almendras blanqueadas, Mandeln blanchiert