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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!

asked by Cookie16 about 5 years ago
2 answers 3447 views
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Amanda Hesser

Amanda is a co-founder of Food52.

added about 5 years ago

It's totally ok to use unblanched almonds -- I often do in recipes that call for blanched.

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added about 5 years ago

Thanks! Unblanched it is!