Most of these come from Sharon Tyler Herbst’s book “The New Food Lover’s Tiptionary” , a book I cannot recommend enough.
- Almonds are not actually nuts, but rather the kernal of the almond tree-fruit. They’re related more to the cherry or peach pits than walnuts or hazelnuts.
- Before blanching almonds, taste them with the skins on. If they do not taste bitter, leave ‘em on, for a more complete taste.
- To blanch whole almonds, cover with boiling water; set aside for three minutes. Strain, then slip off the skinds by squeezing the almonds between your fingers and thumbs. Blot with paper towels; spread the almonds in a single layer on a baking sheet and bake at 325 degrees F for roughly 10 minutes.
- Add a small amount of almond extract to baked goods containing almonds, it’ll intensify the flavor.
- Almond extract will make cherries taste more vibrant. Add just a drop or two to pies or other cherry-themed backed goods.
- Store or display almonds in a cool, dry place away from all heat sources; also avoid prolonged exposure to direct sunlight, which tends to darken shelled almonds and decrease their stability.
- Almonds can be freezer stored. However, proper packaging must be used to seal the almonds to protect from ice formation and moisture, which can result in mold.