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July 29, 2005

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Comments

anapestic

In years when I make marzipan for Christmas, I'll typically start by blanching a two-pound bag of almonds. It is, as you say, not especially difficult work, but it takes a while, and I have a tendency to get careless, which leads to pressing down on an almond with too much force, causing it to shoot across the room when it slips free from its skin.

Lindy

Yup.

Ana

I loved reading this post Lindy. You really write well and are a joy to read. This seems to me like a lot of work. I might eat the almonds one by one as I prepare them (besides, I love eating warm nuts even without salt) but I might give this a try one day.

might

Both Whole Foods and the cheese shop in the Waterworks Giant Eagle have Marcona almonds now -- not cheap (of course), but occasionally necessary.

Lindy

might-Were they raw? I did see them once at Whole Foods, but they were already roasted and salted, I think.

Rachael

I love reading your blog, it transports me.

I never blanch any nuts anymore, one long afternoon rubbing hazelnuts together and I gave up. Pre-blanched all the way. LOL.

Lindy

Hazelnuts, aka filberts, are impossible. Almonds are much, much easier, hence the shooting across the room problem noted by anapestic.

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