What Are Blanched Almonds? Unveiling Their Secrets
Blanched almonds are shelled almonds that have had their brown skin removed, typically through a brief immersion in boiling water followed by a cool rinse and peeling. This process yields a smoother, lighter-colored almond that is often preferred for baking, snacking, and ingredient applications where aesthetics and texture are paramount.
Understanding the Almond Anatomy
Almonds, in their natural state, consist of several layers: the outer hull, the hard shell, the kernel (the edible nut itself), and a thin, brown skin. Blanched almonds are simply almonds with the skin removed, leaving behind the creamy-white kernel. This seemingly small alteration has a significant impact on their taste, texture, and culinary uses.
The Blanching Process Explained
The blanching process is relatively straightforward, but precision is key to achieving perfectly blanched almonds. Here’s a step-by-step breakdown:
- Boiling the Water: Bring a pot of water to a rolling boil. The amount of water should be sufficient to fully submerge the almonds.
- Adding the Almonds: Carefully add the raw almonds to the boiling water.
- Timing is Crucial: Allow the almonds to boil for a precise duration, typically 60-90 seconds. Over-blanching can make the almonds mushy, while under-blanching will make the skins difficult to remove.
- Shocking the Almonds: Immediately drain the almonds and plunge them into a bowl of ice-cold water. This stops the cooking process and helps loosen the skins.
- Peeling the Skins: Gently pinch or squeeze each almond between your thumb and forefinger. The skin should easily slip off.
- Drying the Almonds: Spread the blanched almonds on a clean kitchen towel or baking sheet to dry thoroughly. This can take several hours or even overnight. A low-temperature oven (around 170°F or 75°C) can be used to speed up the drying process.
Culinary Applications of Blanched Almonds
Blanched almonds are incredibly versatile and widely used in various culinary applications.
- Baking: Their smooth texture and delicate flavor make them ideal for cakes, cookies, pastries, and marzipan. Almond flour, made from blanched almonds, is a popular gluten-free alternative to wheat flour.
- Snacking: Blanched almonds can be enjoyed on their own as a healthy and satisfying snack. They are also frequently used in trail mixes and granola.
- Confections: Their light color and smooth surface make them perfect for coating in chocolate, sugar, or other sweet toppings.
- Savory Dishes: While less common than raw or roasted almonds, blanched almonds can be used in savory dishes such as almond cream sauces, almond-crusted fish, or chopped and added to salads.
- Almond Milk: Blanched almonds are often preferred for making almond milk, as they yield a smoother, creamier beverage.
Nutritional Benefits of Blanched Almonds
While the nutritional profile is largely similar to raw almonds, blanching can slightly affect the nutrient content. The key nutritional benefits include:
- Healthy Fats: Almonds are rich in monounsaturated fats, which are beneficial for heart health.
- Protein: They provide a good source of plant-based protein.
- Fiber: Almonds are a good source of dietary fiber, promoting digestive health.
- Vitamins and Minerals: They contain vitamin E, magnesium, and calcium.
| Nutrient | Amount per 1 ounce (28 grams) |
|---|---|
| Calories | 164 |
| Total Fat | 14.2 grams |
| Protein | 6 grams |
| Fiber | 3.5 grams |
| Vitamin E | 37% of the DV |
| Magnesium | 20% of the DV |
DV = Daily Value
Buying vs. Blanching: A Cost-Benefit Analysis
You can buy blanched almonds pre-packaged, or you can blanch them yourself. Buying pre-blanched almonds is convenient but usually more expensive. Blanching them yourself is more economical but requires time and effort.
- Cost: Pre-blanched almonds typically cost more per ounce than raw almonds.
- Time: Blanching almonds yourself takes time and requires active involvement.
- Control: Blanching at home allows you to control the quality and freshness of the almonds.
Potential Drawbacks and Considerations
While blanched almonds offer numerous benefits, there are a few considerations:
- Slight Nutrient Loss: The blanching process can slightly reduce the levels of certain vitamins and minerals, particularly those found in the skin.
- Shelf Life: Blanched almonds may have a slightly shorter shelf life than raw almonds due to the removal of the protective skin. Proper storage is crucial.
- Texture Change: Blanching alters the texture of the almonds, making them softer and less crunchy than raw almonds. This might not be desirable for all applications.
Frequently Asked Questions (FAQs)
Are blanched almonds healthier than raw almonds?
The nutritional differences are minimal. Raw almonds retain slightly more nutrients found in the skin, but blanched almonds are still a very healthy food choice. The key difference lies in taste and texture preference.
Can I use blanched almonds if I have a nut allergy?
No. If you have an almond allergy, you should avoid all forms of almonds, including blanched almonds. Blanching does not remove the allergenic proteins.
How should I store blanched almonds?
To maintain freshness and prevent rancidity, store blanched almonds in an airtight container in a cool, dark, and dry place. They can also be stored in the refrigerator or freezer for longer shelf life.
How long do blanched almonds last?
When stored properly, blanched almonds can last for several months in the pantry or refrigerator. In the freezer, they can last for up to a year.
Can I roast blanched almonds?
Yes, you can roast blanched almonds. Roasting enhances their flavor and adds a pleasant crunch. Simply toss them with a little oil and salt and roast them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until golden brown.
Are blanched almonds easier to digest than raw almonds?
Some people find blanched almonds easier to digest because the skins contain phytic acid, which can inhibit the absorption of certain nutrients. Removing the skin through blanching reduces the phytic acid content.
Can I use blanched almond flour as a direct substitute for wheat flour?
While almond flour is a great gluten-free alternative, it doesn’t behave exactly like wheat flour. It’s denser and absorbs more liquid, so you may need to adjust your recipes accordingly. Often, recipes using almond flour require a binding agent, such as eggs, to help with structure.
Why are my blanched almonds turning yellow?
Yellowing can indicate rancidity. It’s usually a sign that the oils in the almonds have oxidized. This can happen if they are exposed to heat, light, or air. Discard any almonds that are yellow or smell rancid.
Can I blanch other nuts besides almonds?
Yes, blanching can be applied to other nuts, such as hazelnuts and walnuts, to remove their skins. The process is similar to blanching almonds.
How do I know if my blanched almonds are fresh?
Fresh blanched almonds should have a creamy-white color and a mild, nutty aroma. Avoid almonds that are discolored, have an off-putting odor, or taste bitter.
Can I make almond milk with blanched almonds that have been previously roasted?
It is generally recommended to use unroasted, blanched almonds for making almond milk. Roasting can alter the flavor and texture of the milk, potentially resulting in a less desirable product.
Is there a difference between slivered blanched almonds and whole blanched almonds?
Yes. Slivered blanched almonds are simply blanched almonds that have been sliced into thin pieces. This provides a different texture and appearance for various culinary applications. The blanching process is the same.