Interesting facts about the almond
Anyone who assumes that the almond is a nut is far from it. The delicious kernels belong to the stone fruit family. They are surrounded by a protective, fairly hard shell that has to be cracked first before you can get the coveted core. This is surrounded by a brown, slightly bitter skin. If you don't like the taste of dull skin, you have to peel the almond. In the dry state, this is a difficult undertaking. It becomes easier when the almond is peeled.
- Peel the almonds - remove the insides with hot water
- Focus on almonds: nuts or fruit?
- Roast almonds yourself - capture the aroma fresh and fragrant
Skin the almonds properly
Skinned almonds taste better and are also needed for fine cakes, pies or creamy fillings made from cream or quark.
- First crack the almonds and place the nutcracker across the seam in the shell.
- Put the almonds in a sufficiently large saucepan.
- Add enough water to cover the almonds.
- Cook the almonds for about five minutes.
- Pour the almonds into a colander.
- Rinse the almonds under cold water. The skin is now loosening.
- Now take each almond between your thumb and forefinger, press lightly on the thick end and the core should slide out forwards.
Peel the almonds in the microwave
- Place the almonds in a microwave-safe bowl filled with water.
- Heat the whole thing in the microwave for a few minutes on the highest setting.
- Pour off the water and place the hot almonds in a large tea towel.
- Lay the corners on top of each other and rub the almonds vigorously together. The shell will come off.
- Take out the peeled almonds and repeat the process until all of the almonds have no skin.
Process the peeled almonds further
When the kernels are peeled, you can roast them in a pan without fat. Turn the kernels over to prevent them from burning. Peeled and roasted almonds are a delicious snack, but can also be roughly chopped or finely grated for further processing. Put the almonds in your morning muesli, in a quark cream or whip up a light almond cream. Fish lovers turn their trout in roasted almond flakes.
You can use the peeled specimens in any recipe that involves almonds.