Whole Blanched Almonds

Whole blanched almonds — skinless, bakery-grade, everyday price

Whole almonds with the skin lifted away by blanching, leaving a softer, sweeter, milky-white nut. The skin carries the bitter tannins, so blanched almonds give the clean marzipan note bakers want — at a more everyday price than our organic blanched almonds. Around 21g protein and 13g fibre per 100g.

Best for

• Marzipan, frangipane and Bakewell-style bakes where pale colour matters
• Pilafs, korma and stir-fries — no skin flecks separating into the dish
• Garnishing platters, sweets and celebration cakes
• Grinding fresh at home for the smoothest ground almonds

FAQ

Blanched or natural — which do I need? Blanched for baking and confectionery; skin-on naturals for snacking and roasting.

Can I grind these into almond flour? Yes — a short blitz in a food processor. For a ready-milled fine grind, see our Almond Flour.

How should I store them? Cool, dark and dry; reseal after opening or move to an airtight jar. Blanched almonds stale faster than skin-on, so keep them sealed.

Buying for a bakery or restaurant kitchen? Packs run from 250g up to 12.5kg trade — better price per kilo as you scale, and WFE Club members get trade pricing.

What's In My Whole Blanched Almonds?
Ingredients: 100% Blanched Almonds

Allergen information: packed in an environment that handles nuts, peanuts, sesame, mustard, celery, soya and products containing gluten. For allergens see ingredients in bold.

Suitable for Vegan & Vegetarian diets

Country of Origin: USA or Australian almonds — processed in Spain or The Netherlands