Organic Almonds Blanched 80g/125g

Blanched almonds have had their brown skins removed through a brief hot water treatment, revealing the smooth, pale ivory kernel inside. These certified organic blanched almonds from Just Natural Organic have a milder, sweeter flavour than skin-on almonds, a softer texture, and a clean white appearance that makes them ideal for recipes where the almond skin would discolour the dish.

Nutritionally very close to whole almonds — the same excellent Vitamin E, calcium, magnesium, and riboflavin profile, with slightly reduced polyphenol content from the removed skin. Particularly useful in baking, confectionery, and dairy-free cooking.

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

Use in marzipan, frangipane tart, and almond croissant filling. Slice or roughly chop for garnishing cakes, tarts, and Indian rice dishes. Blend into a creamy white almond butter. Use in Bakewell tart filling. Make French macarons. Toast and use in white chocolate bark or as a garnish for delicate desserts.

Recipe idea — Simple Frangipane Tart Filling: Blend 100g blanched almonds to a fine powder. Beat 100g softened butter with 100g caster sugar until pale. Beat in 2 eggs, then fold in the ground almonds and 1 tbsp plain flour. Spoon into a pre-baked pastry case, top with halved plums, apricots, or cherries, and bake at 180°C for 25–30 minutes until golden and set. A classic French filling that relies on the clean flavour of blanched almonds.

Key nutrients: High in Vitamin E, calcium, magnesium, riboflavin (B2), phosphorus, and plant protein (22g/100g). Slightly lower polyphenol content than skin-on almonds due to skin removal.

Ingredients: Organic Blanched Almonds.

FAQs

What is the difference between blanched and whole almonds?
Blanched almonds have had their brown skins removed, leaving the pale ivory kernel. The skin removal results in a milder, sweeter flavour, whiter appearance, and slightly softer texture. The main trade-off is a reduction in skin polyphenols and prebiotic fibre — both of which are concentrated in the almond skin. For most baking and confectionery applications, blanched is the correct choice.

Can I blanch almonds at home?
Yes — pour boiling water over whole almonds, leave for 1 minute, then drain. The skins will slip off easily when pinched. Pat dry. This is exactly the same process used commercially, just done fresh.

What is frangipane and why does it need blanched almonds?
Frangipane is a French almond cream used in tarts, croissants, and pastries — the classic filling of a Bakewell tart. It requires ground or blended almonds for its texture, and blanched almonds are preferred because they produce a lighter, paler, more delicate filling than skin-on almonds would.

Are these gluten-free?
Yes — almonds are naturally gluten-free. Packed in a facility handling tree nuts, peanuts, sesame, and gluten-containing grains.

What is the 80g size for?
The 80g pack is ideal for single recipes — a standard frangipane filling uses 100g ground almonds, and one bakewell tart or almond cake can be made from an 80g pack with minimal waste.