2338—Various Almond Preparations

It is important that one should have skinned, splintered, and chopped almonds.

To Skin Almonds.—Throw them in a saucepan of boiling water, place the utensil on the side of the fire without allowing the boiling to continue, and let the almonds soak for seven or eight minutes. As soon as the skin slips when pressing them between one’s fingers, turn them out on to a strainer; cool them in cold water, and skin them. This done, wash them in cold water; drain them well; spread them on a very clean tray, and dry them in a mild oven.

Splintered Almonds.—Having skinned and washed the almonds, split them in two, and cut each half into five or six splinters. Dry the latter in the drying-box, and place them in the front of the oven for a while to colour slightly.

They serve for nougat, and sometimes take the place of pignolis.

Chopped Almonds.—Having skinned the almonds, slightly dry them and chop them with a knife; rub them through a canvas sieve, the coarseness of which should be in accordance with that required for the chopped almonds.

Spread the latter on a tray covered with a sheet of paper, and dry them in the drying-box, stirring them from time to time the while.

Grilled Almonds.—These are either splintered or chopped almonds set to bake on a tray in a moderate oven. Be sure to stir them frequently, that they may colour evenly, and withdraw them when they are of a nice golden shade.

Pralined Almonds.—Proceed as for grilled almonds, but sprinkle them frequently with icing sugar, which turns to caramel under the influence of the heat of the oven, and swathes the almonds in a pale-brown coat of sugar.