Blanched almonds are simply almonds with the skins removed, leaving behind their smooth, creamy-white nut. The blanching process involves briefly boiling the almonds and then cooling them so the skins slip off easily. This results in a milder flavour and a softer texture compared to unblanched almonds.
 
Organic blanched almonds can also easily be ground into almond flour. Simply blitz them in a food processor until they reach the desired consistency. Ground almonds are commonly used in baking, particularly in gluten-free recipes, or to add moisture and richness to cakes like frangipane and macarons.
 
125g