There is something strangely satisfying about sliding the thin brown membrane away from a blanched almond. You are left with a perfectly crisp, creamy white nut that you can do a whole host of things with [almond paste, macaroons, crusting just about any type of poultry or fish]. I ground mine very finely in a food processor intending to make a beautiful pear tart, but life happened, and they ended up in the freezer for a month or so before I could get to them. They ended up in a fruit tart.
Here is how you do it:
Put your almonds in a bowl, and pour boiling water over them until they are all covered by about an inch. Wait 1 minute, then rinse the almonds under cold water until they are cool. Pat dry and peel away the skins by pinching the nut. Don't pinch too hard or you will send your almond ricocheting across the kitchen! Have fun and enjoy your almonds! They are very good for you!
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