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How to Blanch, Split, & Sliver Almonds

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“Best stored refrigerated. Purchase already shelled almonds with their skin on which prevents the kernel from drying out and loosing its flavoursome oils. When needed de-skin (blanch) and if required split or sliver them. In the northern Indian state, Jammu and Kashmir, the almond tree is designated as the State tree. A dish called pasanda is a popular North Indian meat dish, derived from a meal served in the Court of the Moghul Emperors. Reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk, and almonds in North India and Pakistan. Recipe taken from The Complete Middle East Cookbook by Tess Mallos.”
1 cup

Ingredients Nutrition


  1. * Additionally 1 fine bladed knife to split & sliver (if needed).
  2. Boil water and pour over almonds in a small bowl.
  3. Leave for 2-3 minutes then drain.
  4. When cool enough to handle squeeze the nut and the kernel will pop out of its skin.
  5. Use as required.
  6. To Split:
  7. Separate the two halves with the knife.
  8. Use as required.
  9. To Sliver:
  10. Soak them a little longer when blanching to soften the kernel.
  11. Cut them into 3-4 slivers.
  12. Dry out slivers in a 300F/150C oven.
  13. Use as required.

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