Content

• Tips
• Warnings

1 Buy raw almonds. Make sure they are pure almonds, not roasted, salted, or oil-free.

2 Boil a small saucepan of water. When it boils, remove it from the stoves and place it on the stand.

3 Place the almonds in boiling water for exactly one minute. If you leave it on longer, it will no longer be crispy.

4 Pour out the water and rinse the almonds. Pour onto a strainer or drushlag and rinse under cold running water until the almonds are cool enough to hold in your hand.

5 Wipe the almonds dry. Wipe it down with a paper towel to remove any excess liquid. The skin of the almonds should be slightly wrinkled.

6 Gently peel off the husk from the tonsils. Hold the tonsil between your thumb and forefinger and pinch off the husk. The tonsils should slide out easily.

• To keep the almonds from jumping all over the kitchen, use your other hand as a shield and catch the slippery almonds.
• Occasionally, the peel does not come off easily; it must be scraped with a finger.

7 Dry the almonds. If the recipe requires it, the almonds should be left to dry. If this is the case, place it on a baking sheet for a few days and shake it occasionally to stir the almonds.

• Do not dry the almonds in the oven, because then they will be roasted and will not be suitable for recipes with blanched almonds.

8 You are done.

Tips

• If you still can't remove the husk, put the almond in the water for a little longer.

Warnings

• Behave judiciously when working with boiling water, do not take almonds with your hands from boiling water, use a spoon.