Now that Christmas is soon to come we will have a lot of cakes and biscuits which will need almonds, either blanched or roasted.
So instead of writing the procedure in each recipe I thought it would be best to write the procedure once and put a link to each recipe, where necessary.
To blanche almonds
The procedure, which of course is very easy, is to place the almonds in a small pot and add water to cover them. Boil them on high heat, and at boiling point they are ready. Add cold water or let them cool down.
Drain the water completely, and when squeezing with thumb and pointer finger they will loose their skin once you touch them.
Put them on kitchen paper to drain.
To roast the almonds
Preheat oven at 180 degrees C and place the almonds in a baking tin and roast for about 20 minutes, depending on how dark you want the colour to be.