Blanched Almond

Blanched almonds are whole almonds with their brown skins removed. The skins are typically removed by briefly immersing the almonds in boiling water, which loosens the skins, followed by a cold water rinse and mechanical rubbing. This process results in a lighter color and smoother texture compared to unblanched almonds.

Blanched almonds are often used in baking, confections, and as a garnish due to their mild flavor and appealing appearance. They can be ground into almond flour or meal for gluten-free baking, chopped for toppings, or used whole in desserts and savory dishes. Manufacturers use them for their texture, flavor, and visual appeal.

Almonds are generally recognized as safe (GRAS) by the FDA. They are a source of healthy fats, fiber, protein, vitamin E, and magnesium. While almonds themselves are not typically subject to specific ADI evaluations by bodies like JECFA or EFSA, their nutritional components are well-studied. Consuming almonds as part of a balanced diet is associated with various health benefits, such as supporting heart health.