Blanching and Skinning

Almond and pistachio skin is hitter, and will spoil the delicate flavour of the nuts if it is left on. Here almonds are blanched to ease skinning; the technique is the same for shelled pistachios. The nut skins are easiest to remove when still warm after blanching, so do not leave them too long after draining.

1. Cover nuts with boiling water. Let stand, 10-15 minutes. Drain; let cool.

   

2. Pinch the softened skin between your thumb and index finger and slip it off.