Why Blanching Almonds is a Must-Know Kitchen Hack

Blanching almonds is a simple technique that not only enhances their culinary versatility but also amplifies their health benefits. This easy process of removing the almond skins transforms these nutrient-packed nuts into a smoother, more digestible ingredient, suitable for various recipes worldwide.

Barbara O’Neill often emphasizes the value of consuming nuts in their purest, most digestible form, and blanching is a step in this direction.

Key Benefits of Blanching Almonds

1. Easier Digestion:
   Almond skins contain tannins that may inhibit nutrient absorption. Removing the skins makes the nuts gentler on the digestive system.
2. Improved Taste:
   Without the slightly bitter skin, almonds take on a sweeter, creamier flavor that complements both savory and sweet dishes.
3. Better Texture for Recipes:
   Blanched almonds have a smooth texture, ideal for almond butter, marzipan, or flour.
4. Enhanced Nutrient Absorption:
   With the skins removed, your body can better access the vitamins, minerals, and healthy fats almonds offer.

How to Blanch Almonds at Home

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