Mandorle Pelate (Blanched Almonds)

From Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily

Cookbook

Author(s): Rosetta Costantino, Jennie Schacht

Page 189

Cuisine: Italian

Course: Condiments

March 2014 challenge

Reviews

1 reviews, average rating 5.0 / 5

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kateq

12 years ago

★ ★ ★ ★ ★ 5/5

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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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