Blanched Almonds
Blanched Almonds are almonds with their brown husks removed. They are creamy in colour and texture.
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The almond tree is a plant native to Asia belonging to the Rosaceae family, brought to Sicily by the Phoenicians. The climatic and environmental conditions of this wonderful land meant that the plant found an ideal habitat for the production of its seeds, almonds. There are several varieties of Sicilian almonds but the most common are: Pizzuta, Tuono, Ferragnes, Romana.
Capable of lowering the level of "bad" cholesterol (LDL) and protecting the heart thanks to the "good" (polyunsaturated) fats with which they are rich, almonds have many antioxidant properties and provide valuable help for our immune defenses . Source of proteins, vitamins (especially those of group B and E) and minerals (magnesium, manganese, copper, iron, calcium), they are an excellent ally against anemia and osteoporosis, as well as giving an energy contribution to the body.
However, although they contain "good" fats, they are caloric and therefore you should not exceed consumption.
Almonds are widely used in confectionery in the form of almond paste or flour, obtained by grinding dry, shelled and peeled sweet almonds.
A very popular preparation is almond milk, a thirst-quenching and nourishing drink that is obtained from peeled almonds crushed in a mortar and filtered in water until it becomes white as milk. It should be consumed at the moment or kept in the fridge for a few days.
