Omega Almond Whole Skinless: blanched whole almonds for marzipan, korma, rice garnish and baking. Single 1 kg pack.
Whole skinless almonds have been blanched to remove the brown skin, leaving smooth, pale kernels with a clean, sweet flavour. They are ideal where a light colour matters: marzipan, nougat, almond cakes, sugared almonds, korma pastes and decorative toppings. Fry them in ghee until golden to garnish biryani and ouzi rice, or slice and toast for salads and desserts. Almonds belong to the genus Prunus, alongside the peach, and blanching simply removes the brown seed skin. Keep blanched almonds airtight and cool, as the exposed kernels can absorb odours from the store room. Fried golden in ghee, blanched almonds are the classic garnish for Gulf ouzi and Indian biryani, and they are ground into marzipan, korma paste and almond cream. Slice them for decorating cakes and festive trays.
