Skin Almonds

The skins on almonds are highly nutritious, however, there are many recipes that call for skinned or blanched almonds, such as my recipe for badam burfi (almond candy). If you can’t get your hands on them, do not despair, blanching and peeling whole almonds is a quick and easy task.




1. Place skin-on, raw and whole almonds in a bow

2. Pour enough boiling water over the almonds and soak for 2 minutes.

3. Drain and pour enough cold water to cover the almonds.

4. When cool enough to handle pop whole almonds from the skins and pat dry. The almonds are ready for use.


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