Learn how to blanch, split, and sliver almonds effortlessly with this simple guide.
Pour the boiling water over the almonds in a small bowl.
Ensure the water is fully boiling for effective blanching.
Let the almonds soak for 2-3 minutes, then drain the water.
Do not soak for too long to avoid over-softening the almonds.
Once cool enough to handle, squeeze each almond to pop the kernel out of its skin.
Use a gentle squeeze to avoid breaking the almond kernel.
For splitting, use a knife to separate the almond into two halves.
A sharp knife makes splitting easier and more precise.
For slivering, cut each almond half into thin slivers using a knife.
Cut evenly for uniform slivers.
To dry the slivers, spread them on a baking sheet and place in a 300°F (150°C) oven for 5-10 minutes.
Keep an eye on the almonds to prevent over-drying or browning.
Use the prepared almonds as required in your recipes.
Store any unused almonds properly to maintain freshness.
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