Almond

Almond

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From
Encyclopedia of Food and Cookery

Whole, slivered, chopped, ground, plain or toasted, almonds are one of the pleasures of the kitchen.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To blanch almonds (remove brown skin): Cover whole almonds with boiling water and leave until skins are wrinkled (about 5 minutes). Drain, pinch off skins and dry, without colouring, in a preheated very cool oven.
  2. To sliver or flake almonds: Cover freshly blanched nuts with boiling water and simmer for 2–3 minutes; drain. Using a very sharp paring knife, cut almonds horizontally into flakes, or split in 2 and cut each half lengthways into fine slivers. Dry, without colouring, in a preheated very cool oven.
  3. To toast almonds: Spread in a single layer on a baking tray and bake in a preheated slow oven, turning them until golden.
  4. To grind almonds: Use a special rotary nut mill or process in small batches in a blender or food processor. Use pulse action on high speed but be careful to stop as soon as the almonds become a dry meal. Over-processing makes them pasty and oily.
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