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Whole Blanched Almonds
Almonds grow in a shell that leaves a residue and skin on the outside of the meat. When the skin is removed, in a process called blanching, the result is a skinless, white almond, with less bitter qualities, known for their sweetness or more specifically their especially distinct "Marzipan" flavour.
What Is Whole Blanched Almonds?
Almonds grow in a shell that leaves a residue and skin on the outside of the meat. When the skin is removed, in a process called blanching, the result is a skinless, white almond, with less bitter qualities, known for their sweetness or more specifically their especially distinct “Marzipan” flavour.
Why Should I Get Whole Blanched Almonds ?
Blanched almonds are better for snacking, as the skin makes almonds more bitter and grittier.
Almonds have a creamy texture, are highly versatile and taste great raw, roasted, soaked, ground, blended or baked into your favourite foods.
Blanched almonds make a lovely garnish for platters and sweets. If you are baking a cake, cookie or pastry in which an even a moderately light colour is desirable, you’ll want to use blanched almonds. Stir-fries and pilafs often call for blanched almonds because the skin may separate from the nut as the dish cooks, leaving husk residues in your recipe.
Suitable for Vegan & Vegetarians Diets