IE Warning
Your browser is out of date!

This website uses the latest web technologies so it requires an up-to-date, fast browser!
Try Firefox or Chrome!
Back to top


Pastry_Nick_Portrait_013


Baking Questions Answered

Blanched Almonds

A reader has asked: What are blanched almonds? Are they different from regular almonds?
 
A: Blanched almonds have had their brown skins removed. If you need blanched almonds and only have brown ones—called “natural” or “unblanched” almonds—you can blanch them yourself. Just put the almonds in a pan and cover them with water. Bring the water to a boil, then drain the almonds. Rub them in a towel and go over them one by one to remove the skin, which should slip right off. Dry out the almonds on a jelly roll pan in a 300˚F oven for about 10 minutes, then let them cool before proceeding with the recipe.


More Questions & Answers

Click here to ask a question

Please click to ask a question about baking methods and issues. We’ll post the answer here and email it to you as well. If you want a recipe, I can direct you to a recipe in one of my books or on this website, but we don’t send out recipes on demand.

PASTRY

Nick's latest book

Nick Malgieri’s Pastry provides recipes for all types of doughs and step-by-step photos about how to prepare them, roll them, shape them, and bake them. If you have ever had a bad case of “fear of pastry” or “fear of rolling,” just follow the simple instructions here you’ll be able to tackle any pastry project you like.

Starting off with a quick tutorial on ingredients and equipment, we then delve into sweet tarts and tartlets; sweet pies, cobblers and crisps; savory pies and tarts; strudels; brioche; and puff pastries, including those with cream.

With over 125 recipes, including a tutorial on Turkish pastries and Viennese strudels, Nick Malgieri’s Pastry is the new definitive pastry bible.

 

 

Recent News

Artichauts a la Barigoule/Provencal Artichoke Hearts

Artichauts a la Barigoule/Provencal Artichoke Hearts

Artichauts a la Barigoule

I grew up on artichokes and once I left the nest I was always eager to learn more ways of cooking and enjoying them.  I first tasted this version of braised and marinated artichoke hearts in the early 70s when I worked for several summer seasons in Monte Carlo.  I always make them as soon as I can find some baby artichokes which I did the other day at the great vegetable store(read more)

BLOOD ORANGE MARMALADE

BLOOD ORANGE MARMALADE

I was astounded a couple of weeks ago to find some very inexpensive blood oranges.  Instead of devouring them as I did with the first couple of bags I bought, last week I decided to make some marmalade from them.  Making marmalade from any kind of citrus is easy:  Weight the fruit and cut it up, saving any trimmings and seeds to tie in a piece of cheesecloth.  Add double the weight in water and bring to a boil; simmer(read more)

RIGO JANCSI:  CHOCOLATE RIGO SQUARES

RIGO JANCSI: CHOCOLATE RIGO SQUARES

I only know this originally Hungarian cake in its Viennese form. In Vienna, it is made from two thin layers of chocolate cake with a whipped chocolate cream filling and a shiny chocolate glaze—definitely a dessert for an important party. The good news is that it can be made entirely in advance. Do wait to cut it shortly before serving, however, or the cake layers will dry out.

Twenty to twenty-four 2-inch cubes

CHOCOLATE CAKE BATTER

6 large eggs, separated

Pinch of salt

1/2 cup(read more)

My Books

Share with your friends










Submit