Biscotti recipe calls for blanched almonds. I have unblanched on hand. Does it matter?

Too lazy too blanch, and if I don't need to, even better. But does it matter? Is it purely aesthetic to use blanched almonds? Will the skins lend a bad flavor or burn on the exterior if they're exposed? The stores are swamped and I need this biscotti tomorrow a.m!

  • Posted by: Cookie16
  • December 16, 2011
  • 4811 views
  • 2 Comments

2 Comments

Amanda H. December 16, 2011
It's totally ok to use unblanched almonds -- I often do in recipes that call for blanched.
 
Cookie16 December 16, 2011
Thanks! Unblanched it is!
 
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