Blanched Almonds
Blanched almonds are almonds that have had their skins removed through a brief immersion in hot water. Originating from the Mediterranean region, these almonds are prized for their smooth texture and mild, nutty flavor. Without the skin, they offer a subtler taste compared to their unblanched counterparts, making them versatile in both sweet and savory dishes. Their tender texture makes them pleasant to eat raw or incorporated into recipes. In cooking, blanched almonds are often ground into almond flour or almond butter, used to thicken soups, or added to baked goods for a nutty richness without the bitterness that the skin can impart. They are also favored in traditional European and Middle Eastern desserts, contributing a delicate crunch and nutty depth.
Notes
When selecting blanched almonds, look for ones that are uniform in color and free from rancid smells, indicating freshness. Store them in an airtight container in the refrigerator for up to three months or in the freezer for longer-term storage to preserve their quality. For preparation, they can be used whole, chopped, or ground. Be mindful that almonds are a common allergen, and those with nut allergies should avoid them.
Uses
- Make almond milk
- Bake almond cookies
- Add to pesto sauce
- Coat chicken breasts
- Enhance fruit salads
- Prepare marzipan
- Sprinkle on yogurt
Replacements
- Hazelnuts for nutty flavor
- Pecans for similar texture
- Macadamia nuts for richness
- Sunflower seeds for nut-free option
- Ground almonds with oat flour
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