Blanching almonds is a method used to remove the skin of the almonds, called for in many recipes. It is done by immersing almonds in boiling water for a minute or two before transferring them to cold water. Once cool, drain the water from the almonds and let them dry. This makes the skin shriveled and it comes off with minimal pressure and maximum ease. Don't let the almonds sit in hot water too long or they won't remain crispy.
Usage
Blanched almonds are used in various recipes such as macaroons, marzipan, almond flour, almond butter and rice preparations.
They are a tasty delight roasted or may be used for garnishing. It's paste is also used as a thickening agent.