Preparing Almonds

Blanched Almonds

To blanch almonds, you must remove their papery skin.

  1. Cover the almonds with boiling water.
  2. Soak for for 3-5 minutes, stirring occasionally.
  3. Drain, then pinch off their skins.

Flaked Almonds

Flaked almonds are those that have been blanched, and then sliced to produce flat discs.

  1. Skin almonds as shown in the method above.
  2. Whilst they are still hot and soft, pare off the side of the nut into flakes using a potato peeler or small vegetable knife. Do not allow the almonds to go cold before flaking, as they will become brittle.

Slivered Almonds

  1. Flake the almonds as shown in the method above.
  2. Slice each flake finely lengthways.

Ground Almonds

Take small amounts of chopped or flaked almonds and grind them in a liquidizer. Do not add too many at once.

Toasted Almonds

Toasted almonds are blanched, chopped almonds which have been toasted under a gentle heat.

  1. Put a layer of blanched, chopped almonds under a low grill.
  2. Turn the nuts with a fork until they are light brown in colour. It is essential to keep a close eye on them, as their high oil content means that they tend to burn very quickly.


  1. Gently heat a solid-based non stick frying pan (do not add any oil).
  2. Add in a layer of blanched, chopped almonds and stir them briskly until they beign to turn light brown.

Roasted Almonds

  1. Place a layer of blanched, chopped almonds on a baking sheet.
  2. Cook in the oven at 180°C (Gas mark 4) for 8-10 minutes.