How to make Cyprus Blanching almonds

The humble almond, when blanched, transforms into a culinary delight that is as versatile as it is delicious. In Cyprus, blanching almonds is an age-old tradition, a simple process that unveils the true, sweet essence of this beloved nut. This article isn’t about the recipe – we assume you’ve got that under control. Instead, we’ll delve into some expert cooking tips, serving suggestions, and answer some frequently asked questions about Cyprus Blanching Almonds.

Cyprus Blanching almonds Recipe

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Cyprus Blanching almonds

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 3 people
Calories 3526 kcal


  • 1 baking paper


  • 500 gr . 3 ½ cups . Marzipan (not whitewashed , see note )
  • 2 1/4 cups . 250 g . Sugar
  • 2 tablespoons rosewater
  • 2 tablespoons brandy
  • 1 tablespoon lemon juice
  • 1 cup . about sugar for sprinkling .


  • Mince the blanched almonds in food processor or blender with 3 tablespoons of powdered sugar , being careful not to make a slurry. Every so often, open the lid of the machine and stir to evenly grind .
  • The Pour into a bowl and stir in the remaining ingredients . Knead the mixture well to mingle on, shape it into small balls , about as chocolate truffles .
  • Put on a tray or plate sugar and wrap through one to one . Then, if you want , put the almonds in leotards for truffles or simply layered non-stick baking paper between them and keep tightly closed in a box in a cool place .


Keyword Marzipan

About Cyprus Blanching Almonds

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Cyprus Blanching Almonds is a traditional Cypriot technique that involves boiling almonds briefly to remove their skins easily. This process not only enhances the appearance of the almonds, making them more appealing for various culinary uses, but it also helps to improve their texture and flavor.

Blanched almonds are incredibly versatile and can be used in a wide range of dishes, from salads and main courses to desserts. They can also be enjoyed as a healthy snack on their own. When stored properly, blanched almonds can have a long shelf life, making them a convenient ingredient to have on hand in your kitchen.

Cooking Tips for Cyprus Blanching Almonds

  • Selecting the Almonds:  Choose high-quality, fresh almonds. They should be firm to the touch and free from any blemishes or mold.
  • Blanching Process: Ensure your water is at a rolling boil before adding the almonds. This helps the skin loosen up more easily.
  • Cooling and Peeling: After blanching, cool the almonds quickly in cold water. This stops the cooking process and makes peeling easier.
  • Drying the Almonds: Make sure to dry the almonds thoroughly after peeling. Any residual moisture can affect their texture and shelf life.

How to Serve Cyprus Blanching Almonds

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Blanched almonds are incredibly versatile and can be served in various ways:

  • As a Snack:  Enjoy them as they are, perhaps with a sprinkle of sea salt or a drizzle of honey.
  • In Salads: Add a crunchy element to your salads by tossing in some blanched almonds.
  • In Desserts: Use them in desserts like cakes, cookies, or pastries for added texture and flavor.
  • As a GarnishL: Sprinkle over dishes like pasta, rice, or roasted vegetables for a gourmet touch.

FAQs about Cyprus Blanching Almonds

  • Can I use any type of almonds for blanching? Yes, you can use any type of almonds. However, sweet almonds are typically used in Cyprus Blanching Almonds.
  • How long do blanched almonds last? If stored properly in an airtight container in a cool, dark place, blanched almonds can last for up to a year.
  • Can I freeze blanched almonds? Yes, you can freeze blanched almonds. They can last even longer this way – up to two years if stored correctly.

Cyprus Blanching Almonds is a simple yet transformative process that brings out the best in this versatile nut. With these cooking tips and serving suggestions, you’re well on your way to mastering this traditional Cypriot technique. So, get your almonds ready, set your pot to boil, and let’s start blanching!

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