{"product_id":"organic-almonds-blanched-80g-125g-1","title":"Organic Almonds Blanched 80g\/125g","description":"\u003cp\u003eBlanched 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 \u003cstrong\u003eJust Natural Organic\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003eNutritionally 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCertified organic\u003c\/strong\u003e by the Soil Association. Plastic-free, home-compostable packaging. Available in 80g and 125g.\u003c\/p\u003e\n\u003cp\u003eUse 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipe idea — Simple Frangipane Tart Filling:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eNutritional Values per 100g\u003c\/th\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e2444 kJ \/ 584 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e50g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOf Which Saturates\u003c\/td\u003e\n\u003ctd\u003e3.9g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e20g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOf Which Sugars\u003c\/td\u003e\n\u003ctd\u003e4.4g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFibre\u003c\/td\u003e\n\u003ctd\u003e11g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e22g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKey nutrients:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic Blanched Almonds.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eFAQs\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between blanched and whole almonds?\u003c\/strong\u003e\u003cbr\u003eBlanched 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I blanch almonds at home?\u003c\/strong\u003e\u003cbr\u003eYes — 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is frangipane and why does it need blanched almonds?\u003c\/strong\u003e\u003cbr\u003eFrangipane 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre these gluten-free?\u003c\/strong\u003e\u003cbr\u003eYes — almonds are naturally gluten-free. Packed in a facility handling tree nuts, peanuts, sesame, and gluten-containing grains.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the 80g size for?\u003c\/strong\u003e\u003cbr\u003eThe 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.\u003c\/p\u003e","brand":"Just Natural Organic","offers":[{"title":"80g","offer_id":49207196156156,"sku":"JNO8262","price":2.29,"currency_code":"GBP","in_stock":false},{"title":"125g","offer_id":49207196188924,"sku":"JNO7794","price":3.39,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/4683\/9207\/files\/JN118_large_01be56de-5c9c-4bec-b5ed-b3bcce3e0f0a.jpg?v=1781727965","url":"https:\/\/econaturalproducts.co.uk\/products\/organic-almonds-blanched-80g-125g-1","provider":"Eco Natural Products","version":"1.0","type":"link"}