Blanching Almonds

Blanching removes the skin from an almond. Place the almonds into a pot and cover with water. Bring to a simmer and simmer for about two minutes. Take off heat and let the almonds and water cool in the pot until the water is still warm but almonds are cool enough to handle, about five minutes. Test one almond first: Place it on a dish towel and rub with the towel or take the almond between fingers and squeeze gently. The almond should pop out of the skin easily. Work quickly to squeeze each almond from its skin; leave other almonds in the still-warm water while working. If they cool too much, peeling will become difficult. Work in a place with a backsplash, or the almonds will fly off the counter.