The Core Purpose: Removing the Skin
At its most fundamental, blanching almonds is a quick and efficient way to remove their skins. This is achieved through a simple, two-part thermal process: a brief exposure to boiling water followed immediately by a plunge into cold water. This thermal shock causes the tight seal between the brown skin and the white kernel to break, making the skin easy to slip off by hand. While the change seems purely cosmetic, the removal of the skin is the catalyst for all subsequent changes in the almond's culinary properties.
The Step-by-Step Blanching Process
For anyone wanting to try this technique at home, the process is straightforward and quick:
- Bring a pot of water to a rolling boil.
- Add raw, unsalted almonds to the boiling water and let them simmer for precisely one minute. Do not overcook, as this will soften the almonds too much.
- Immediately drain the almonds and plunge them into a bowl of ice-cold water to halt the cooking process.
- Once cool, pinch each almond gently between your thumb and forefinger to slip the skin off. Be careful, as they can shoot out.
- Spread the peeled, blanched almonds on a towel or baking sheet to dry completely before use or storage.
The Impact on Flavor and Texture
After blanching, almonds undergo noticeable changes in both taste and mouthfeel.
A Milder, Creamier Flavor
The most significant change in flavor comes from the removal of the brown skin. The skin contains tannins, which are the same compounds found in red wine and black tea that cause a slightly astringent or bitter taste. By removing these tannins, blanched almonds have a milder, sweeter, and creamier flavor profile. This makes them ideal for recipes where the flavor should be delicate and not overpower other ingredients.
Smoother and Softer Texture
The texture of the almond changes dramatically. The brief boiling process softens the nut slightly, and with the removal of the fibrous skin, the kernel is left with a smooth, uniform surface. This texture is why blanched almonds are preferred for making fine almond flour, marzipan, and smooth sauces or almond milk. Unblanched almonds, with their intact skins, produce a coarser, speckle-filled flour and have a more rustic crunch.
The Nutritional Effects of Blanching
While blanching does not dramatically change the overall nutritional composition of the almond, it does cause a few notable shifts.
Slight Reduction in Fiber and Antioxidants
Since the majority of the almond's antioxidants, such as polyphenols, are concentrated in the skin, removing it results in a slight decrease in the overall antioxidant content. Similarly, the fibrous skin contributes to the almond's total fiber content, so blanched almonds contain slightly less fiber than their unblanched counterparts. However, a 30-gram serving of blanched almonds still provides a significant amount of fiber.
Improved Mineral Bioavailability and Digestibility
On the plus side, the skin also contains phytic acid, an antinutrient that can hinder the absorption of minerals like iron, zinc, and calcium. While present in low levels in almonds, removing the skin through blanching can improve the bioavailability of these minerals, particularly for those with existing mineral deficiencies. Furthermore, for people with sensitive stomachs, the removal of the fibrous, tannin-rich skin can make blanched almonds easier to digest.
Culinary Applications: Blanched vs. Unblanched
The choice between blanched and unblanched almonds depends heavily on the intended culinary use. Blanching expands the range of recipes where almonds can be used effectively.
| Feature | Blanched Almonds | Unblanched Almonds |
|---|---|---|
| Skin | Removed, leaving a white kernel. | Intact brown, papery skin. |
| Flavor | Milder, sweeter, and creamier. | More robust, slightly more bitter/tannic. |
| Texture | Smooth and soft, ideal for fine grinding. | Rustic and crunchy; produces a coarser flour. |
| Color | Pale, uniform off-white color. | Speckled with dark brown skin. |
| Digestibility | Easier for some with sensitive stomachs. | Contains more fiber, may be harder to digest for some. |
| Best Uses | Fine almond flour, marzipan, macarons, creamy sauces, garnishes. | Rustic bakes, trail mix, almond milk, roasting, granola. |
The Final Word: A Choice Based on Purpose
In conclusion, understanding what does blanching do to almonds reveals that it is not about making one version superior to the other but rather about altering the almond to suit a specific culinary application. The process, while minimal, fundamentally changes the nut's aesthetic, texture, and flavor. Blanched almonds offer a refined, delicate quality perfect for confections and smooth products, while their unblanched counterparts provide a rustic heartiness suitable for snacking and wholesome bakes. The ultimate choice depends on the desired outcome for your recipe. For further reading on the effects of processing on almond properties, you can consult research from the Almond Board of California.
- Flavor Profile: Blanching removes the skin, eliminating bitter tannins and leaving a milder, sweeter flavor.
- Texture: The process softens the almond slightly and removes the tough skin, resulting in a smoother mouthfeel.
- Visual Appeal: Blanched almonds have a clean, pale color, making them preferred for light-colored baked goods and garnishes.
- Grinding Consistency: Without the skin, blanched almonds can be ground into a finer, more uniform flour or paste, like marzipan.
- Digestibility: For some people, removing the skin makes the nuts easier to digest and less likely to cause discomfort.
- Antinutrient Reduction: Blanching helps to remove phytic acid in the skin, which may improve the bioavailability of certain minerals.
