Blanches almonds

Blanched almonds are whole almonds that have had their skins removed. The blanching process typically involves immersing the almonds in boiling water for a short period, which loosens the skins, making them easy to peel off. This process results in a lighter colour and a milder flavour compared to unblanched almonds.

Blanched almonds are used in baking and confectionery for their smooth texture and subtle flavour. They are often ground into almond flour or meal, which is a popular gluten-free alternative in cakes, cookies, and pastries. They can also be used as a topping for desserts or incorporated into marzipan and other sweets.

Almonds are a source of nutrients like vitamin E, magnesium, and fibre. The UK's Food Standards Agency (FSA) considers almonds to be a food, not a food additive, and therefore they do not have an E-number or require authorisation on the Register of Food Additive Authorisations. Evidence from peer-reviewed reviews suggests that regular consumption of nuts, including almonds, as part of a balanced diet may contribute to cardiovascular health. However, no specific health claims are made by UK government bodies like the NHS or SACN regarding blanched almonds specifically.