Almonds - blanched

With blanched almonds, you are buying nuts whose brown skin has been removed by briefly dipping them in hot water. This gives them a lighter color and a smooth surface. Compared to unpeeled almonds, they are milder in taste, contain no bitter substances and have a softer consistency.

Yes, you can eat them straight from the packet. They have a mild, slightly sweet taste and a pleasant consistency. Alternatively, you can roast, grind or chop them to use in various recipes.

Blanched almonds are probably one of the best baking ingredients for giving treats a special twist.

You can:

• Use whole or chopped in cookies, muffins and cakes.
• Grind into fine almond flour, ideal for gluten-free baking.
• Use for marzipan or almond paste, as they give a creamy texture.
• Use in homemade croissants or puff pastries to add a subtle nutty note.

If you want to add more flavor to balanced almonds, you can simply lightly toast them in a dry pan over a medium heat until they are golden brown. Alternatively, they can also be roasted in the oven at 160 °C for around 10-12 minutes. This intensifies the flavor and gives them an even crunchier texture. Or: You can buy roasted almonds directly from us.

Their mild, slightly sweet aroma goes perfectly with oriental and Mediterranean recipes and provides a pleasant nutty depth. In curries and stews, they develop a gentle creaminess that harmoniously combines the flavors. Combined with rice or couscous, they bring a subtle, nutty nuance into play and provide a subtle flavor enhancement. You can also buy dried fruit to go with them.

They add equally exciting accents to vegetable stir-fries or salads. They are particularly sophisticated when used as a breading for fish or chicken. Their fine structure creates an aromatic crust that becomes wonderfully crispy when fried.

Blanched almonds are ideal for homemade almond milk, as they no longer have a shell and can therefore be pureed particularly well. Simply blend 100 g of almonds with 500 ml of water, then strain through a fine cloth or nut milk bag. Optionally, you can add some vanilla or dates for a light sweetness.

In French cuisine, blanched almonds are a main ingredient in frangipane, a creamy filling for tarts and croissants. In Italian cuisine, they are often used in cantuccini, amaretti or pesto.