The blog of cooking-ez.com

The skin of the almonds


The skin of the almonds
If you like almonds, in their dried fruit version, you must use them quite often in cooking or baking, whether powdered or whole.

It is not obvious, but in fact there is 2 kinds of almonds in the market, wholesale with or without the skin.
9,076 3 3.7
Grade this page:

Last modified on: February 8th 2020

Keywords for this post:AlmondsDry fruitSkinWhiteGrey
The skin of the almonds
For whole almonds, there are 2 versions in stores: so-called "white" or "blanched" almonds, ie without their brown skin, and "whole" almonds with their skin.

amandes blanchesalmonds with skin



For the almond powder, there is the same powder known as "white almonds" where they are almonds without the skin which are reduced to powder, and the so-called "gray" almond powder where they are the almonds. whole which are crushed.

poudre amandes blanchespowder almonds gray



Is there a difference?

Yes, and it is important, first of all the taste: whole almonds, with their skin therefore, have more taste than white almonds, precisely because the skin participates in the taste. It's pretty easy to check, bite into one then the other, and you'll quickly feel the difference. So as a general rule, it is better to use whole almonds or gray powder, your cake or whatever you bake will be better for it.

Then there is a question of aesthetics: the white almond powder is purer, which means that it does not color the preparation in which it is incorporated, which can sometimes be something desired. The most common example is the marzipan, if you want to obtain a smooth paste and of uniform color, it is better to use white almond powder.

white almond paste



So you can see that casually, this skin of almonds which seems quite harmless has consequences on your future pastries, and (a little) on your wallet also, the powder of gray almonds and whole almonds are less expensive than the white ones.

Does this apply to all dried fruits?

No, it's often even the opposite, see for example hazelnuts and pistachios, for these 2 it's exactly the opposite, the skin does not add anything at all, it is even quite unpleasant to the taste, and it is strongly advised to withdraw it, or to buy "hulled" ones because for both it is rather painful to withdraw.

If you have to do it for hazelnuts for example, the best way is to roast them in the oven for 15 minutes at 320°F (160°C), then rub them out of the oven in a tea towel, the skin comes off in the form of a powder that you can dispose.

remove hazelnut skin




In summary: For almonds always prefer the version with the skin, much better, unless you need aesthetic purity (marzipan, macaroons), and for other dried fruits, hazelnuts in in particular, it is the opposite, prefer the version without the skin.

Back to top of page

Lasts posts
The delicious complexity of Jura wines
The delicious complexity of Jura wines
Do you know the wines of the Jura? Maybe not, it's a small appellation, 2000 hectares, with a production of wines that are both very atypical and very typical, even unique for some of them. Let me tell you a few words about it.
6744.7 May 14th 2022
Shall I take the tops off?
Shall I take the tops off?
If you buy your vegetables at the market, at a farmer's stand, once you have chosen a bunch of carrots or beets for example, you must have already heard this proposal from the salesman: "Shall I pull the tops? This sentence is his proposal to remove for you all the tops, which he puts aside, to...
1,0094.7 May 7th 2022
The color of the bread crumb
The color of the bread crumb
When you go to buy bread, at your baker's, at the time of the choice, if you hesitate of course, you will undoubtedly be very sensitive to the color of the crust, and you will be right. The color of the crust, from golden, to sometimes very dark, deep brown almost black, depending on the maturity...
1,1584.5 April 30th 2022
The salad spinner is not only for salad
The salad spinner is not only for salad
Where we see that the salad spinner can be used for many other purposes.
3,0374.3 March 25th 2022
Sorrel and its cooking
Sorrel and its cooking
Do you like sorrel? This delicious plant with its beautiful bright green leaves, whose subtle acidity goes very well with many other things, including in particular cream, to form with salmon the emblematic dish of the 70's, "Salmon with sorrel" on which was built the beginning of the fame of the...
2,2805 March 19th 2022
Other pages you may also like
85 grams of eggs?
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...
32K4.5 November 26th 2018
The baker always gild twice
The baker always gild twice
I've already told you about gilding, the beaten whole egg that is spread with a brush on anything that needs to brown in the oven: puff pastry, pastries, etc. and that professionals use a lot, I'm going to come back to this to clarify a bit how to do it, and give you a professional tip.
15K3.9 June 9th 2019
The art of the charlotte
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...
31K3.3 February 27th 2013
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
89K 13.9 February 7th 2017
Candied fruits: don't get ripped off
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
36K 23 June 21th 2017
Post your comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page