I have almonds. With skin. I prefer almonds with skin despite the skin not being as easy to digest and supposedly robbing me of the full benefits of eating an almond in the first place. I need marzipan and before rushing to the market to buy more than blanched almonds, I give blanching a try. I know myself too well. This is safer. I find the ZEN?
Here’s what you need. Here’s how it look. The recipe and information comes from a fabulous article from SpruceEats.com. How to Roast, Skin, and Chop Nuts. I typed it out below.
Thank you SpruceEats.com
1 1/2 cups of Almonds
Method (straight from the pages of Spruce Eats)
To skin whole almonds, drop them in boiling water and let them cook for 1 minute, then drain the nuts and let them cool. Once they are cool enough to touch, pinch the nuts between your fingers and the nuts will slide out of the skin. To toast almonds, spread them in a single layer on a baking pan. Bake at 325 F until they are light brown and fragrant, about 5 to 10 minutes, depending on the number of nuts. Check the nuts frequently and stir them to ensure even toasting.
Until Next Time…