How do you blanch a non shelled almond?

Answer 1

Place almonds in a bowl. Pour boiling water to barely cover almonds. Let the almonds sit for 1 minute and no longer. Drain, rinse under cold water, and drain again. Pat dry and slip the skins off.

Answer 2

If one was to blanch almonds, that is, plunge them into hot water for a few seconds, it would be easy to then remove the skins from the nutmeat. It's that simple. Why, one might ask, would one do this? If an individual wants to make, say, almond paste, or marzipan, consider the color of the finished product. It's a fresh, light ivory white. Processing the nuts to make paste without removing the skins will make the paste harder to prepare (the skins are harder to "mush up" than the nutmeat) and the finished product will be colored by the skin. Additionally, the skin adds another dimension to the taste of the almond paste that may not be desired in the finished product. Note: Almond paste is just that - almonds turned into a paste. Marzipan is almond paste, sugar, and another or other ingredients to "wet" the mixture, and that can be water, syrup (you pick, but not a dark one), egg whites, etc. As an ingredient that cooks, (and more specifically) bakers and candy makers have used for centuries, marzipan has some traditional forms. And none of them call for "unhusked" nutmeats.

Answer 3

You have to blanch the raw almonds first, i.e. remove their skins:

Cover almonds with boiling water and let them soak in it, while stirring, for about 3 min. Drain the almonds and then rub the skins off with your fingers. You now have blanched almonds.

To flake your blanched almonds:

Working quickly while the blanched almonds are still hot and soft, use a vegetable peeler or small knife to slice the almonds into flat discs or flakes. You now have flaked almonds. If you then further slice each disk finely lengthwise, you will have slivered almonds.

Note: The almonds need to be hot and soft at each stage (blanching; flaking; slivering), so it might be best to work in small batches (i.e. blanch then flake then sliver the first small batch before starting on the second).

Answer 4

To blanch almonds once they are removed from the nutshell, place the almond kernels in a heat resistant dish and pour boiling water over them. Let them sit in this water for a few minutes. As soon as the skin on the almonds is softened, (check this by removing one from the water to test), rinse them in cold water to stop the cooking process and then rub the kernels between your fingers to remove the skins.

Answer 5

Lay the almonds on a flat oven proof dish, tray or pan, then toast under a hot grill, they will burn very easily so be sure to stand and watch them as they will turn golden brown quickly, and burn if left too long.

Answer 6

Blanching generally means to pull the skin off. One way to do this is to boil the pistachios in water to remove the skin. This is done because the skin might not taste good.