One boiled carefully transfer your almonds into the water and allow them to boil for exactly one minute *
Drain the almonds immediately and rinse them with cold water for a few seconds. This will allow them to coll down quickly so you can move onto the next step pronto. However, don't rinse them for too long as the skins will become harder to peel, the colder the almonds become.
Time to remove the skins, which should now be super simple to do. Simple pinch the almond in your hand and squeeze slightly, to remove the skin. Just be careful as these can be slippery - so keep one hand in front of the other, to stop the almond jumping across the table-top.
Voila! The blanched almonds are ready. They will still be ever so slightly wet at this point so allow them to dry on the counter for 4-6 hours or pop them in the oven at around 100ºC/210ºF for between 10-15 minutes, until completely dry.
The dried almonds are now ready to use, be ground up into almond flour or stored in a glass container.
* Be careful not to leave them on for longer as it will start to soften and cook the almonds. Any less time and the skins may not be loose enough to easily peel off. Storage: The almonds can be stored in an airtight container in the fridge for 3 months, or in the freezer for up to a year.
Recipe on Alphafoodie: https://www.alphafoodie.com/how-to-blanch-almonds-in-five-minutes/