Whole almond kernels are usually available with the brown outer skin. We don't always want them that way. However, this sticks so firmly that it is impossible to remove it with a hand and knife. With tricks, however, the thin shell can be "softened" and easily separated from the core.

Almonds are easy to peel when soaked in warm water

First crack the solid shell

Almond trees are not a typical sight in the garden in our latitudes. Therefore, hard-shelled almonds are a rarity that we are rarely confronted with. If you do manage to get hold of such specimens, you must first free them from this covering.

The almond is a stone fruit and not a nut, as is often wrongly assumed. Nevertheless, the easiest way to remove their shell is with a nutcracker.

tips

Do the shake test when you buy it. If the kernels rattle, they are dried out, old and therefore not a good choice.

Edible, but not always desirable

Under the hard shell is an almond kernel that is brown on the outside and white on the inside. In the supermarket, the kernels are usually offered like this because the brown skin is edible. However, some recipes call for peeled, white seeds. In this context, peeling and skinning refer to the same work process.

The knife fails, some tricks help

The peeling tool knife fails completely with almond kernels, because the kernels are small, hard and numerous. Time and results leave much to be desired.

In order for the white interior to appear undamaged and quickly, we have to use a few tricks.

Blanch or scald the almonds

In order for the hard, dry almond skin to separate from the kernel, it must first be softened with water.

  1. Place the required amount of seeds in a saucepan.
  2. Add water until all the kernels are completely covered.
  3. Bring the contents of the pot to a boil.
  4. Continue cooking the almonds over medium-high heat for about 2-5 minutes.
  5. Pour the hot contents through a sieve to catch the seeds.
  6. Run cold tap water over them for about 20-30 seconds to quench the hot cores.
  7. Take the almonds between your fingers one at a time. Squeeze the rounded end of the almond gently until the pit pops out of the shell.

tips

You can also put smaller amounts of seeds in a cup and pour boiling water over them. Let the pips soak in the water for about 5 minutes before squeezing the pips out as above.

Tips for faster skinning

Hand peeling is the most tedious part of the job, so here are a few tricks to make it easier.

Take some blanched and quenched almonds between your hands and rub them together. Many cores will slip out. You can also try the kitchen towel method:

  • put a handful of seeds in a clean kitchen towel
  • Close the cloth and rub through with your hands
  • Open cloth and separate contents
  • Repeat the process until all the tonsils are skin-free

Let dry and process further

Shelled almonds don't keep as long as unshelled ones. You should therefore only peel the almonds if you need them in a timely manner. After the skinned kernels have dried, they can be further processed according to the recipe.

Conclusion for fast readers:

  • Cracking: First crack the firm shelled almonds with a nutcracker
  • Tip: Don't buy if the core is rattling inside. These tonsils are old.
  • Brown skin: Is edible; but must be removed for some recipes
  • Problem: Is permanently connected to the core; cannot be peeled off with a knife
  • Trick: Soften the shell with water so that it comes off more easily
  • Step 1: Cover cores with water; bring to a boil; Cook for 3-5 minutes
  • Step 2: Pour through sieve; Quench with cold tap water for 20-30 seconds
  • Step 3: Press the thick end of the almond kernel with your fingers; Core slips out
  • Step 4: Remove the skin from all the seeds one after the other
  • Relief: put kernels in cloth; close; rub through; separate content

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

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Vegetable garden