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Nutrition Facts
Serving Size 1 (612g) Recipe makes 1 servings
Calories 823
Calories from Fat 656		(79%)
Amount Per Serving		%DV
	Total Fat 72.9g	112%
	Saturated Fat 5.6g	27%
	Monounsaturated Fat 46.5g
	Polyunsaturated Fat 17.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 477mg		19%
Potassium 1029mg		29%
Total Carbohydrate 26.6g		8%
	Dietary Fiber 16.3g	65%
	Sugars 6.8g
Protein 30.5g		60%
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How to Blanch, Split, & Sliver Almonds

Recipe #369495 | 20 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: UmmBinat
May 4, 2009

Best stored refrigerated. Purchase already shelled almonds with their skin on which prevents the kernel from drying out and loosing its flavoursome oils. When needed de-skin (blanch) and if required split or sliver them. Taken from The Complete Middle East Cookbook by Tess Mallos

SERVES 1 , 1 cup (change servings and units)

Ingredients

1 cup almonds, with skin on
2 cups boiling water

Directions

1
* Additionally 1 fine bladed knife to split & sliver (if needed).
2
Boil water and pour over almonds in a small bowl.
3
Leave for 2-3 minutes then drain.
4
When cool enough to handle squeeze the nut and the kernel will pop out of it's skin.
5
Use as required.
6
To Split:
7
Separate the two halves with the knife.
8
Use as required.
9
To Sliver:.
10
Soak them a little longer when blanching to soften the kernel.
11
Cut them into 3-4 slivers.
12
Dry out slivers in a 300F/150C oven.
13
Use as required.

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Featured Reviews for This Recipe

From: jas kaur

On Oct 29, 2009

I have used this method for years after watching my mom do it ..perfect!!

1 person found this review helpful

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From: Greeny4444

On Oct 28, 2009

This is the most awesome invention ever!!!! I am going to make Witchy-Poo Fingers for a halloween party, and I needed blanched almonds, cut in half. I had never used them before, and I was looking all over everywhere to buy them (I didn't know you could "make" them yourself). My husband (a.k.a. the driver) said, "where do these people BUY all this weird stuff that you can't find anywhere and that no one has heard of?" Haha! Anyway, I used 1/2 c. of almonds (55-I counted!), spread them out in a pie plate, and poured the boiling water (I didn't measure how much) over them so they were completely covered. I was impatient and only let them sit for a minute the first time, and the skins didn't budge. I was TOTALLY going to slam this recipe. Hehe. BUT... I decided to actually follow directions (I know...), and so I poured more water over them again, this time letting them sit for 2 1/2 minutes. The skins came off like a candy wrapper-amazing. I had to have halves for my recipe, and some slid right in half, but when they cooled down more, it got harder to cut them, I thought. I still have no idea where to buy these freakin' things, but because of your post, I don't need to worry about it anymore, and my Witchy-Poo Fingers will be super creepy! Thanks!!!