c blanched almonds

Blanched almonds are the edible kernels of Prunus dulcis, a stone fruit native to the Mediterranean and Middle East, with their brown seed coat removed through scalding and mechanical abrasion. The process reveals the pale ivory kernel beneath, which has a mild, slightly sweet flavor with subtle earthy undertones. Blanched almonds retain the same nutritional profile as unblanched varieties but lack the tannins present in the skin, resulting in a cleaner taste and lighter appearance desirable for both sweet and savory applications.

Blanched almonds are extensively used in both sweet and savory cuisines, particularly in European pastry and confectionery where they serve as the base for almond flour, marzipan, and nougat. Ground blanched almonds feature prominently in Middle Eastern and Indian cooking for thickening sauces, creating creamy textures, and in dishes like romesco and various kormas. Whole blanched almonds are eaten as snacks, slivered for garnishes, and incorporated into baked goods, breakfast preparations, and ground into smooth almond butter and milk.