Should you peel almonds for smoother paste texture?

Question

See how peeling almonds improves the texture and look of your paste.

Answer 1

Yes, peeling almonds is highly recommended for a smoother almond paste texture. The skins can add a gritty texture to the final product.

Detailed Explanation:

Almond skins contain tannins and fiber, which, while nutritious, can create a slightly bitter and grainy texture in almond paste. Blanching and peeling almonds removes these skins, resulting in a smoother, more refined paste. The process involves briefly boiling the almonds to loosen the skins, then easily slipping them off. This step is crucial for achieving the desired consistency, especially when using the paste in delicate pastries or confections where a smooth mouthfeel is essential. Unpeeled almonds will still work, but the final product will have a noticeably different texture and potentially a slightly different flavor profile.

Pro Tip:

To easily peel blanched almonds, pinch each almond between your thumb and forefinger. The almond should slip right out of its skin. If they are difficult to peel, they may not have been blanched long enough.