Blanched Almonds
Tender texture ideal for almond flour, marzipan, and fine baking applications where smooth consistency matters most.
What it is
Blanched almonds are regular almonds that have been briefly boiled and then had their brown skins removed. This process creates smooth, white almonds with a slightly softer texture and more delicate flavor than raw almonds with skins on.
Flavor and texture
Mild, sweet, and nutty with a tender, slightly softer texture than skin-on almonds. The flavor is clean and buttery without the slight bitterness that almond skins can add.
Best uses
Perfect for baking cookies and cakes, making almond milk or butter, adding to salads, snacking, or any recipe where you want a clean white appearance. Great chopped over yogurt or oatmeal.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from light and heat.
| As purchased | 3-6 monthsalready exposed to air in bulk bins |
| Sealed (pantry) | 6-12 monthsif kept airtight and cool |
| Refrigerated | 12-18 monthsin airtight container |
| Frozen | 2-3 yearsin airtight freezer container |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Natural oils in almonds can turn rancid when exposed to heat, light, or air over time.
Cooking tip
Toast blanched almonds in a dry pan for 3-5 minutes to intensify their flavor and add crunch - watch carefully as they can go from golden to burned quickly.
Interesting note
Blanched almonds are traditionally used in French cuisine and marzipan because their clean appearance and mild flavor won't interfere with delicate dessert colors and flavors.
Contains allergens
Quick facts
Derived from
Pairs well with
Nutrition snapshot
Basis: per 100 g · USDA FoodData Central · Match confidence: High