Organic Almonds Blanched 80g/125g

Blanched almonds have had their outer brown skin removed by briefly dipping in boiling water, revealing the smooth, ivory-white kernel beneath. These certified organic blanched almonds from Just Natural Organic have a milder, cleaner flavour than whole almonds and are the preferred form for confectionery, marzipan, praline, and recipes where the appearance of the finished dish matters.

Like all almond forms, they are rich in Vitamin E, magnesium, calcium, and monounsaturated fats — the nutritional profile is virtually identical to whole almonds, minus the skin's flavonoids. They are naturally gluten-free and work equally well raw or toasted.

Certified organic by the Soil Association. Plastic-free, home-compostable packaging. Available in 80g and 125g.

Use to make homemade marzipan or almond paste. Slice or roughly chop for tart toppings and pastry work. Toast whole and use in salads, grain bowls, or alongside cheese. Make almond praline by caramelising with sugar. Add to Middle Eastern dishes alongside rice, lamb, or chicken. Use in turrón (Spanish nougat) or panforte.

Recipe idea — Almond Praline: Spread 100g organic blanched almonds on a lined baking sheet. In a small saucepan, heat 100g caster sugar with 2 tbsp water until it turns a deep amber caramel (don't stir — swirl the pan). Pour over the almonds and leave to set hard (5–10 minutes). Break into shards or blitz to a rough powder. Use to top ice cream, mousse, or fold into buttercream. Keeps in an airtight container for 2 weeks.

Key nutrients: High in Vitamin E, magnesium, riboflavin (B2), calcium, phosphorus, and manganese. Rich in monounsaturated fatty acids. Naturally gluten-free.

Ingredients: Organic Blanched Almonds.

FAQs

Why are blanched almonds used in marzipan?
Marzipan requires a pale, smooth paste — the brown skin of whole almonds would create dark specks and a slightly bitter flavour. Blanched almonds produce a clean white paste with a pure, mild almond flavour that takes on sugar and almond extract evenly. They are the only almond form suitable for traditional marzipan.

Can I blanch almonds at home?
Yes — add whole almonds to boiling water for 60 seconds, then drain and rinse with cold water. The skins will slide off easily when pressed between your fingers. Pat dry and use immediately. Home blanching is straightforward but commercially blanched almonds are more consistent and ready to use.

What is the difference between blanched and raw almonds nutritionally?
Very little — the main difference is the loss of the skin, which contains flavonoids and a small amount of additional fibre. The core nutritional profile (fat, protein, Vitamin E, magnesium, calcium) is virtually identical. For pure nutritional density, whole almonds edge ahead; for culinary applications, blanched are preferred.

Are these gluten-free?
Yes — naturally gluten-free. Contains tree nuts (almonds). Packed in a facility handling multiple allergens.

What is the 80g size good for?
The 80g pack is ideal for a single recipe — enough for a batch of praline, a small tart topping, or a Middle Eastern rice dish. It reduces waste if you only need blanched almonds occasionally.