By Renee Shelton
are a basic element to many recipes and sauces. Blanched almonds that
are ground are used in baking and pastry production, and are used for
candy making. When only whole, unblanched almonds are available, skinning
them is an easy process that takes just a few short minutes. Almonds
are a loose-skinned nut, and they literally pop out of their skins.
After skinning them, arrange in a single layer on a baking sheet and
lightly toast in a 320-325° oven for a few minutes: not enough to
toast and to make brown, just enough to dry them out well. And they
need to be thoroughly dried before you can store them. Of course, if
you need to toast them, simply raise the temperature to 350° F and
toast until lightly browned or to desired color.
and Peeling Almonds
a pot of water to boiling. Add in desired amount of nuts and allow to
boil for 2-3 minutes, depending on how much almonds are in the pot.
Remove from heat and drain nuts. Allow to cool enough so that peeling
the nuts will not burn skin but still warmed, and simply pop the almonds
out of their skins. Squeezing from the rounded ends usually assists
in removal. When all the nuts have been skinned, allow to dry then dry
thoroughly in oven, or toast until desired shade of brown and use in
almonds with skins
© 2007 Renee Shelton
© 2004-2010 Renee Shelton.
All Rights Reserved.
Dining Room Production Basics
Confections, Truffles, Candy
Pies, Tarts, Tartlets
Crusts, Shells, Bases
Quick & Yeast Breads
Savory Items for Tea Menus
Index of Recipes