How to Blanch, Split, & Sliver Almonds

READY IN: 20mins
Recipe by UmmBinat

Best stored refrigerated. Purchase already shelled almonds with their skin on which prevents the kernel from drying out and loosing its flavoursome oils. When needed de-skin (blanch) and if required split or sliver them. In the northern Indian state, Jammu and Kashmir, the almond tree is designated as the State tree. A dish called pasanda is a popular North Indian meat dish, derived from a meal served in the Court of the Moghul Emperors. Reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk, and almonds in North India and Pakistan. Recipe taken from The Complete Middle East Cookbook by Tess Mallos.

Top Review by Outta Here

This is a bit labor intensive and packaged blanched, and slivered almonds are readily available here. But if I only need a few for decoration on desserts or garnish on vegies or salads (and don't want to buy a whole bag), I would use this, since I always have whole almonds around.

Ingredients Nutrition

Directions

  1. * Additionally 1 fine bladed knife to split & sliver (if needed).
  2. Boil water and pour over almonds in a small bowl.
  3. Leave for 2-3 minutes then drain.
  4. When cool enough to handle squeeze the nut and the kernel will pop out of its skin.
  5. Use as required.
  6. To Split:.
  7. Separate the two halves with the knife.
  8. Use as required.
  9. To Sliver:.
  10. Soak them a little longer when blanching to soften the kernel.
  11. Cut them into 3-4 slivers.
  12. Dry out slivers in a 300F/150C oven.
  13. Use as required.

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