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Blanched almond

Used in 4 recipes on RecipeWiki.

Blanched almonds are almonds with their brown skins removed, leaving ivory nuts with a cleaner, sweeter and milder flavour than skin-on ones. Ground or pounded, they thicken and enrich sauces without darkening them, which is how they work in Albóndigas in Almond Sauce, and they are toasted and blended into Mole Poblano. To blanch your own, pour boiling water over whole almonds, leave a minute, then squeeze each from its skin. Toast them in a dry pan until pale gold and fragrant, watching closely, as they colour quickly. Store in an airtight jar away from warmth.

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Recipes with blanched almond

Albóndigas in Almond Sauce — shot from directly overhead, the table surface filling the frame
4 photos

Albóndigas in Almond Sauce

Pork and beef meatballs simmered in a pale sauce thickened with fried bread and almonds rather than flour.

1 hr 15 minServes 4
BeefPorkSauces
Guryev Kasha — shot from directly overhead: semolina baked in layers between the skins lifted from scalded cream
4 photos

Guryev Kasha

Semolina baked in layers between the skins lifted from scalded cream, with nuts, preserved fruit and caramel.

2 hr 52 minServes 8
DessertsRussianVegetarian
Mole Poblano — shot from directly overhead, the table surface filling the frame
4 photos

Mole Poblano

A long, dark sauce of toasted chillies, nuts, seeds, spices and a little chocolate, poured over turkey or chicken.

3 hrServes 8
ChickenMexicanSauces
Paskha — shot from directly overhead: sweetened curd cheese beaten with butter
4 photos

Paskha

Sweetened curd cheese beaten with butter, egg yolks and candied fruit, then drained overnight in a pyramid mould.

12 hr 55 minServes 10
DessertsRussianVegetarian