Mandorle Pelate (Blanched Almonds)

Page 189

Cuisine: Italian | Course Type: Condiments

(1 review)

Tags: March 2014 challenge

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Who would have thought it! It really is easy (though a bit boring) to remove the almond skins. Just as the recipe says, the almonds pop right out of their skins. I needed blanched almonds for almond paste and here is a method that's a snap.

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