The blog of cooking-ez.com
The skin of the almonds
Keywords for this post:AlmondsDry fruitSkinWhiteGrey
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.
6,155 3 3.7
Last 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 peak of the apple season
As I write these lines, we are in the middle of the apple season, and it's an apple year, as you may have noticed if you have apple trees around you, they are bursting with fruit! Excellent news for the people in the west of France in particular, but let's have a little thought for those in the...266 October 23th 2021
Remove bones from fish
Let's talk about fish: It's not a scoop, it's much more pleasant to eat fish from which all the bones have been carefully removed, even if it's a rather painful and time-consuming job, the result is worthy of your efforts. Here are some important points to keep in mind.639 October 16th 2021
Introduction to New Nordic Buffet Delicacies
Nordic delicacies reflect culinary proficiency from Nordic nations of Denmark, Sweden, Norway, Finland, and Iceland. It features a range of simple and classic flavors and ingredients that produce satisfying meals when combined. As is the case in other regions, the flavors and ingredients often...8,316 August 10th 2021 Sponsored article.
The time of the jams
We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.18K3.8 July 12th 2021
Markers in cooking
When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...2,0615 July 3rd 2021
Other pages you may also like
Chive flowers
Did you know that? Chive flowers are not only a beautiful purple color, but they are also edible and delicious.18K4.5 May 29th 2019
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.44K 24.5 February 15th 2018
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...43K3.6 March 6th 2013
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...68K 23.7 June 16th 2021
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...37K3.3 January 30th 2015
Post your 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.