Why blanch almonds

[pscot]

I'm going to grind them up for lebkuchen. Appearance is not an issue, so what's the point? Roughage is good, amirite?

[Warpy]

1. The papery coating might give you a weird texture

I'd go ahead and blanch and skin them, personally.

[Major Nikon]

2. It really depends on the recipe

For something like marzipan or certain other uses for almond flour, you're going to need to blanch the almonds. By removing the skin, you are removing much of the fiber. Generally for cookies, the skin is removed. You can buy slivered almonds and save yourself the trouble of doing it yourself, although certainly the expense is higher.

[The empressof all]

3. The skin is a bit bitter IMO

I just blanched and peeled a pound the other day. I made Marzipan. It was my first attempt and was more difficult than I anticipated. Next time I'll make the no cook version in the Vitamix. The candy method was very difficult to stir and I never got it really smooth. Tasted OK...but just not "right"