Blanched Almonds • How to - Tips & Tricks | Club Foody

 

David and I enjoy different kinds of nuts like pine, Brazil, walnuts, almonds, pecans, peanuts, etc. I love to use them as often as possible for many recipes. One of them that I enjoy cooking with or munching on is almonds. Although they are pricey, we buy them in a large bag. Now when I use them in recipes or grind them into flour for baking, their skins have to be removed. Yes they sell Blanched Almonds at the store but the price is even higher than the ones with the skins on. In this episode, I’m showing you the easy method to remove their skins.
 
Blanched Almonds are used in so many savory recipes like Almendras Fritas, Ajoblanco Sopa, Romesco Sauce, Sole Almondine, and many more. They can be cut into slivers and be used as an ingredient for Salads, rice and Casserole Dishes or a nice topping for ice cream. When coarsely ground, it can be mixed with regular breadcrumbs for Crab Cakes, Fish or even vegetables. Almond flour is a key ingredient for many baking recipes such as Cozonac (Romanian Easter/Christmas Bread), those delicious Polish Florentynki (Florentine cookies), etc. Turn your Blanched Almonds into butter or almond paste.
 
When it comes to storing your Blanched Almonds, place them in an airtight container in a cool, dry spot or refrigerate them for up to 3 months. I keep all my nuts in the crisper of my fridge as I can keep them much longer. Just remember that if you turn them into slivered almonds, they have a shorter shelf life compared with whole almonds.
 
The bottom line is why pay more for Blanched Almonds when you can quickly and easily do it yourself at home, saving money in the process.
Bon Appétit!
 
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and for more handy kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks
 
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