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.
It is not obvious, but in fact there is 2 kinds of almonds in the market, wholesale with or without the skin.
19 K 4.7/5 (15 reviews)
Keywords for this post:AlmondsDry fruitSkinWhiteGreyLast modified on: February 8th 2020
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Lasts posts
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20249405
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...December 13th 20242,2155
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...November 29th 20242,1595
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...November 21th 20242,0675
Your oven in "proofer" mode
In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...September 27th 20245,0145
Other pages you may also like
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? .February 7th 2017125 K 14.1
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.June 21th 201759 K 24.2
Kitchen ovens
You certainly have one in your kitchen, an oven, the essential tool for all kinds of cooking, whether in the kitchen of course, but also in pastry, bakery, pizza, and many others. Here is some information on its structure and operation.May 16th 202027 K4.4
Tranché, dissociated, failed, in short... missed!
When preparing a sauce or a cream, there's always a (small) risk that the creamy preparation you're working on will suddenly separate into two parts of different textures: a liquid part, for example, and a more or less solid part, or even become lumpy. It's terribly frustrating, but we'll see...June 19th 20237,6385
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.February 15th 201876 K 24.3
Post a comment or question
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.
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.