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SALTED BLANCHED ALMONDS
Raw
natural almonds are first briefly soaked
in boiling water, and then the thin, papery
husks are sliped off, leaving the gleaming,
pure ivory nuts unadorned. After being rolled
in a little salt, the ivory tones glitter.
The fresher the almonds, the more easily
the husks will slip off.
4
cups almonds (about 1 pound)
8 cups water, boiling
4 egg whites
1 cup fine salt
Put
the almonds in a bowl and pour the boiling
water over them. Let stand for 1 minute,
then drain. Using your fingers, gently rub
the brown skins until they slip off the
nuts. If the skins don't slip off easily,
once again pour boiling water over the nuts.
This time, let the nuts stand only 30 seconds,
just long enough to loosen the skins, then
drain and skin.
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Place
the egg whites in a small bowl and, using a whisk
or fork, beat until frothy but not stiff. Using
a small paint brush or your fingertips, lightly
brush a little of the egg white on each almond
and then sprinkle with salt. If you use too much
egg white, the salt with adhere thickly, making
for a very salty - perhaps too salty - nut. As
the nuts are salted, place them in a single layer
on waxed paper and let dry for several hours or
overnight.
Store
in covered tins, boxes, or glass jars in a cool,
dry place. The nuts will keep for 2 to 3 months.
Makes
4 cups.
[The
Glass Pantry, Georgeanne Brennan]
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