How to Blanch Almonds to Remove Skins

Certain dishes require the use of skinless almonds. Almond skins can be tannic (like red wine) and slightly bitter, so removing them yields a milder almond flavor. Second, removing the skin gives the almonds a smooth texture, which is helpful in making dishes like almond flour, almond butter, or marzipan, plus the dish will not be mottled with tiny flecks of brown almond skin.

Blanching your own almonds is more cost-effective than buying the skinless kind at the grocery store.

1. Bring a pot of water to a boil.
2. Place your raw almonds into the boiling water. Let them boil for exactly one minute. Don't boil for any longer than 60 seconds, or your almonds will start to soften.
3. Drain and cover almonds with cold water to cool.
4. Blot the almonds dry with a paper towel. You'll notice that the skins will be slightly shriveled.
5. Press each almond between thumb and forefinger to slip off skin.
6. Once you remove the skins, let the almonds dry off completely. Discard the skins.