{"id":26357,"date":"2021-11-05T12:48:04","date_gmt":"2021-11-05T11:48:04","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26357"},"modified":"2025-04-14T16:25:00","modified_gmt":"2025-04-14T14:25:00","slug":"how-to-blanch-almonds","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/how-to-blanch-almonds\/","title":{"rendered":"How to blanch almonds?"},"content":{"rendered":"
\"How

blanched almonds<\/p><\/div>\n

Blanched or peeled almonds?<\/span><\/strong><\/span><\/div>\n

You’ve probably asked yourself this question at some point, but in fact we use both. We say either blanch almonds or peel almonds. <\/strong> That means the same thing. We say “blanch” almonds for almonds that we soak in hot water for a few minutes to remove their brown skin. Blanched almonds<\/strong> are widely used in pastry-making<\/strong>.<\/p>\n

It’s with blanched almonds that almond flour is made, which is used to make macarons, for example, and in countless other cakes. Almond flour adds moistness to cakes in addition to flavor. Almond flour is the main ingredient in the French Nantais cake and Moist almond cake “french namandier”. It can also be added to chocolate cakes to make them even softer and tastier.<\/p>\n

\"marzipan

marzipan with homemade blanched almonds<\/p><\/div>\n

It is by blanching almonds that you can create a beautiful homemade almond paste<\/a> that is nothing like the store-bought version. Homemade almond paste is delicious and has an intense almond flavor. I use it in the decoration of fraisier cake<\/a> or other entremets.<\/p>\n

Blanched almonds are also used to make flaked almonds. Flaked almonds add crunch to tarts, such as in almond tart<\/a> or French almond tuiles, which are perfect with a cup of coffee for a snack. Almond tuiles make great gourmet gifts for the holidays, especially with Christmas<\/p>\n

\"how

blanched almonds<\/p><\/div>\n

I love making roasted blanched almonds<\/strong> at home. They’re quick and easy to make, and can be salted or not. Salted roasted almonds are a popular appetizer.<\/p>\n

I also use blanched almonds in cooking to enhance various dishes. In Moroccan cuisine, they are often sprinkled on tagines, such as roasted chicken<\/a> or lamb tagine.<\/a><\/p>\n

During the month of Ramadan, blanched almonds are used to prepare a wide variety of pastries. They are used to make briouates, the famous gazelle horns, sellou, and more. <\/p>\n

\n
How to blanch almonds <\/span><\/strong><\/div>\n
Difficulty: easy<\/span><\/strong><\/div>\n
\n

What you need<\/h2>\n
    \n
  • Desired quantity of almonds<\/li>\n
  • Saucepan<\/li>\n
  • Strainer<\/li>\n
  • Skimmer spoon<\/li>\n
  • Paper towels <\/li>\n<\/ul>\n
    \n

    Preparation steps<\/h2>\n

    Place the almonds in a saucepan and cover them with water.<\/p>\n

     Bring to a boil.<\/p>\n

    Remove from heat as soon as the almond skins easily peel off.<\/p>\n

    Take a few almonds with a slotted spoon and rub them between your fingers, applying pressure between your thumb and index finger, to check that the skins come off easily.<\/p>\n

     Rinse with cold water and peel the almonds. You can place the almonds on a towel and rub them against the countertop to remove the skins easily.<\/p>\n

    Rinse in a strainer and let dry overnight.<\/p>\n

    You can spread them on a tray lined with paper towels to dry quickly.<\/p>\n

    \"recipe

    Shelled almonds<\/p><\/div>\n

    How to make almond powder<\/h2>\n

    You can make almond powder from homemade blanched almonds. Simply let them dry overnight after peeling and then lightly toast them in the oven. They should not brown but just remove moisture.<\/p>\n

    Preheat the oven to 140\u00b0C (285\u00b0F) and toast for about ten minutes. <\/p>\n

    Then, blend the toasted blanched almonds until you have a powder. Avoid over-mixing to prevent them from becoming oily. It’s important not to overheat while blending to avoid releasing the almond oil. For a very fine almond powder, sift it once or twice to remove large grains.<\/p>\n

    Next, spread this almond powder on a tray and toast it again to dry it thoroughly, for about ten minutes at 140\u00b0C (285\u00b0F). The powder should not change color.<\/p>\n

    Sift it to remove any large grains, which you can use in cakes or other recipes.<\/p>\n

    Let it cool before storing it in an airtight container or a freezer bag in the refrigerator.<\/p>\n

    \"homemade

    homemade almond powder<\/p><\/div>\n

    <\/div>
    \"blanched<\/div>\n
    \n\t
    \n\t\t

    How to blanch almonds ?<\/h2>\n\t\t
    <\/div>\n\t\t