Blanched almond

Blanched almond is the natural almond from which the brown outer skin has been removed through a process of soaking in hot water, leaving it a creamy white color, with a smooth texture and a delicate, slightly sweet flavor. This ingredient is highly valued in cooking and baking for its versatility and for adding a touch of softness and elegance to various preparations.

The origin of the almond dates back to regions of the Middle East and Central Asia, although it is now widely cultivated in countries such as Spain, the United States, Morocco, and some Latin American countries. The technique of blanching almonds facilitates its use in recipes such as marzipans, creams, fillings, desserts, and also in savory dishes.

Regarding its properties, blanched almond is an excellent source of plant-based proteins, healthy fats, fiber, vitamin E, magnesium, and antioxidants. Thanks to the removal of the skin, its flavor is milder and it integrates better into preparations where a fine texture and light color are desirable. Furthermore, without the skin, it is easier to digest for some people.

Synonyms in Spanish from Latin America: peeled almond, skinless almond, white almond.