Making slivered almonds from whole almonds is a simple process that involves softening the skins, peeling them off, and then carefully slicing the nuts into thin strips.
According to the provided reference, the key steps involve soaking, peeling, splitting, and cutting.
Preparing the Almonds: Blanching and Peeling
The first essential step is to make it easy to remove the skins from the whole almonds. This is achieved through a process known as blanching.
- Soak the nuts in hot water: Place the whole almonds in a heatproof bowl and cover them with hot water. Letting them steep for a short period helps loosen the skins.
- Peel the nuts (in seconds): After soaking, drain the hot water. The reference notes that almonds "just slip out of their skins" quickly at this stage. Gently squeeze each almond between your thumb and forefinger, and the skin should pop off easily. Discard the skins.
Once peeled, the almonds will have a smooth, light color.
Splitting and Cutting into Tiny Slivers
With the skins removed, the almonds are ready to be transformed into slivers.
- Split in half: Take each blanched almond and split it lengthwise into two halves.
- Cut into tiny slivers: Place the split almond halves on a cutting board. Using a sharp knife, carefully slice the almond halves lengthwise into "tiny slivers". Aim for thin, consistent pieces.
Tips for Perfect Slivers
- Ensure your knife is sharp for clean cuts and safety.
- Work carefully to avoid cutting yourself.
- If you plan to store the slivered almonds for a while, you might want to let them air dry completely on a paper towel for a few hours or briefly toast them at a low temperature to remove moisture, which helps prevent spoilage.
This method, derived directly from the practice of soaking, peeling, splitting, and cutting, provides a straightforward way to prepare slivered almonds at home.
