Almonds - Blanched

Blanched almonds are almonds with the brown skin removed, giving them a pale white colour and a slightly milder flavour compared to unblanched ones. The skin is removed by briefly soaking the almonds in hot water, a process known as blanching. Blanched almonds are used wherever a light appearance or smoother texture is desired. They are a key ingredient in marzipan, almond paste, and ground almond preparations. They work well in desserts, cake fillings, macaron batters, and savoury dishes alike. They can be sliced into slivers or sticks, toasted, and used as a garnish.