There are so many dishes where blanched almonds are used - that is, peeled. These are all kinds of desserts, cookies, sweets, marzipan and so on. At first glance, it seems that the skin tightly grows together with a nut and it is impossible to separate it.
In fact, blanching almonds is a simple and not time-consuming process. It will take you no more than 10 minutes.
Pour almonds into a saucepan and pour boiling water (a lot of water is not needed, enough to cover nuts). Put the pot on the fire, bring to a boil and cook for one minute.
Then remove the pan from the heat, pour water. Rinse almonds in cold water.
You will notice that the skin has swollen and hangs loose on the nut.
Then it remains only to get rid of the skin.
To do this, squeeze each nut with two fingers, the almonds will freely slip out of the skin.
After that, you only need to dry the nuts a little (you can put them on paper towels).
That's all! Almonds are peeled and ready to use.
Almond flour vs almond flour
Almond flour and almond flour are two baking items that often cause confusion even among pastry lovers who have been using them for a while. Most people who are already familiar with them shamelessly say that they are one and the same thing - and, generally speaking, they are. However, there is one minor but complex preparation step that is often overlooked, which, by the way, also makes almond flour and almond flour not quite the same.
Almond flour is a term that refers to blanched (skinless) almonds. It is produced by discarding a thin layer of skin from almonds and grinding them until the mass forms a texture similar to ordinary flour. The use of almond flour can be traced back to medieval times. It was an alternative to wheat flour, used as a thickener or base for cakes, puddings and other European pastries. Today, almond flour is becoming increasingly popular, especially with health. Its unique retail property is that it is gluten free. It has a very favorable glycemic index because it is low in carbohydrates and sugars, but high in protein. It is a good source of iron, calcium, vitamin E, fiber, and cholesterol lowering agents.
Almond flour is also produced by chopping almonds. However, instead of using blanched almonds, the skin remains. Because of this, almond flour is slightly coarser than almond flour. In most cases, especially in commercial production, almond flour is produced with a solid almond residue obtained during the extraction process with almond oil. Since oil, sold separately as an almond flavor, is mainly selected, the final result is drier and courier than almond flour. However, it is also a healthier alternative to wheat flour and has almost the same gluten-free nutritional value as almond flour. It is suitable for baking, which requires drying and courier texture, such as a cream layer and clear wafer bases.
Blanched Almond Flour
Both almond flour and almond flour can be bought at supermarkets. They are also widely available and mostly more available in online stores. Baking experts do not highly recommend commercially produced variations, as they may already contain unwanted fillers, such as wheat flour. Instead, they prefer to use homemade flour or almond flour. Almond flour can be made by carefully removing the almond skin and whistling the almonds in a food processor or blender until they are chopped. The procedure requires accurate time, since grinding them for a long period of time can lead to almond oils. The production of almond flour entails similar steps, however, almonds do not need to be blanched.
Commercially produced or homemade flour and almond flour can be stored for up to about 3 months. It is best to store them in the refrigerator and seal them tightly in plastic bags or containers, as they tend to absorb odors from other foods. In addition, freezing them with tight sealing can extend their shelf life.
STEP-BY-STEP COOKING RECIPE
To cook blanched almonds, you need to put it in a pan, pour a small amount of water and bring to a boil. Remove from fire. Press the tonsil with the thumb and forefinger. Tonsils should slip out easily.
Blanched almonds are essentially the name for uncooked raw almonds. Many recipes require blanched almonds, including a recipe for almond paste, marzipans and many Greek recipes. Blanched almonds can be bought at the store, but it’s much cheaper to buy it in husk and blanch it yourself. The process takes five minutes.