/ 100 g blanched
Blanched almonds are excellent sources of plant-based protein, healthy monounsaturated fats, and vitamin E, also providing magnesium, fiber, and polyphenol antioxidants.
About
Blanched almonds are shelled almond kernels that have had their papery brown skin removed through a heat and water treatment process, revealing the pale, creamy white flesh beneath. Almonds (Prunus dulcis) are stone fruits native to Central Asia and the Mediterranean, cultivated extensively in California, Spain, and the Mediterranean region. Blanched almonds retain the full nutritional profile of raw almonds while offering a milder, slightly sweeter flavor and a smoother texture. The blanching process involves briefly immersing almonds in hot water followed by cooling and mechanical removal of the skin, making them ideal for applications where appearance and texture are paramount.
Culinary Uses
Blanched almonds are used whole in confectionery, baking, and as garnishes for both sweet and savory dishes. Ground into flour or meal, they serve as a gluten-free baking ingredient and a binder in sauces and almond milk production. Sliced or slivered blanched almonds are commonly used in almond paste, marzipan, and European pastries, as well as sprinkled over desserts, rice dishes, and vegetable preparations. The pale appearance makes them preferred in light-colored applications such as white sauces, custards, and delicate baked goods where darker skins would be visually undesirable.