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dozen almonds blanched

Nuts & SeedsYear-round; blanched almonds are a processed, shelf-stable product derived from harvested almond crops (primarily late August through October in major producing regions like California), but are available throughout the year.

Blanched almonds are rich in vitamin E, magnesium, and monounsaturated fats, with approximately 6 grams of protein per ounce. They provide significant dietary fiber and polyphenol antioxidants, supporting heart health and sustained energy.

About

Blanched almonds are the edible kernels of Prunus amygdalus, a tree native to the Middle East and South Asia, with the papery seed coat removed through scalding and rubbing. The blanching process—typically accomplished by briefly immersing almonds in hot water followed by cooling and mechanical removal of the testa (seed coat)—yields kernels that are pale white to cream in color with a smooth texture. This form preserves the almond's delicate, slightly sweet flavor while eliminating the faint bitterness sometimes associated with raw almond skin. Blanched almonds retain the nutritional profile of whole almonds while offering improved visual appeal and texture in refined culinary applications.

Culinary Uses

Blanched almonds are employed extensively in both sweet and savory preparations across Mediterranean, Middle Eastern, and European cuisines. They feature prominently in marzipan, almond paste, confectionery, and baked goods where their mild flavor and smooth appearance are valued. In savory cooking, they appear in romesco sauce, dukkah, and various nut-based sauces in Persian and Turkish cuisines. Ground blanched almonds serve as a gluten-free flour substitute and thickening agent for soups and sauces. Whole blanched almonds may be sliced, slivered, or left intact as garnish for both dishes and desserts, providing textural contrast and refined presentation.

Forms & Preparations

Whole — Intact kernel used as garnish, textural element in composed dishes, or for making almond paste and marzipan.
Sliced — Thin lengthwise cuts used for garnishing desserts, salads, and grain bowls while maintaining visual appeal and controlled texture.
Slivered — Thin narrow cuts that toast quickly and distribute evenly throughout batters, baked goods, and sauce-based preparations.
Ground or milled — Fine to medium powder used as flour substitute, thickening agent, or primary ingredient in confections, marzipan, and almond paste.
Almond flour — Finely milled blanched almonds used in gluten-free baking, binding applications, and as coating for proteins.
Paste or butter — Smooth spreadable consistency produced by extended grinding; used in confectionery, as sauce base, or in savory Middle Eastern and Persian preparations.