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Blanched Almonds

TracyK's picture

Blanched Almonds (post #63803)


Is the only major difference between blanched almonds and raw almonds that blanched have no skins and perhaps a slightly softer texture? Could I sub raw almonds for blanched in a biscotti recipe?

I don't really care if the skins are still on... and I don't want to buy yet another form of freaking almonds. LOL.

Squirrels are just rats in cuter outfits.
       -- Carrie Bradshaw

deejeh's picture

(post #63803, reply #1 of 4)

The blanched ones have a slightly different flavour, but IMO the unblanched taste better anyway.  No reason not to use them in biscotti.


Biscuit's picture

(post #63803, reply #2 of 4)

Yup - that's the only difference.  And yes, you can sub the unblanched (skin-on) for the blanched in biscotti; that's what I do.  My recipe is from the AM cookie book, and it calls for blanched almonds, but I like the look of the unblanched so I use them instead.  Gives the finished product a little more visual interest.

"I wouldn't shop at if they were the last online retailer on earth and they shipped everything using chocolate chips as packing material. "  - Miss Alli of TWoP

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

TracyK's picture

(post #63803, reply #3 of 4)

Excellent. I'm making the cherry-almond version from Martha's holiday mag sometime this week (either tonight or tomorrow night).

Squirrels are just rats in cuter outfits.
       -- Carrie Bradshaw

Madeleine's picture

(post #63803, reply #4 of 4) can blanch the almonds yourself if you choose.  That's what I did when I made those biscotti.  Cover with water, bring to a boil, remove from heat immediately, put in cold water, slip off skins between thumb and index finger.  Not that big of a deal.  I couldn't find whole blanched almonds in my local market and didn't want to travel, so that's what I did.  BTW..I LOVE those biscotti.