Nut question

AE Todd said:

I am about to make the Linzertorte recipe in the Nov/Dec 2005 issue of
Cook's.  It calls for unblanched hazelnuts, and blanched almonds.
Thing is, when you buy nuts at the grocery store, the packages don't
say anything about blanching or non.  And when you buy raw nuts in
bulk, such as hazelnuts, how does one blanch them?  Or are they
already?

The reason for blanching nuts is to remove their skins... typically
linzertorte calls for the nuts toasted and with skins on... I've no
idea why your recipe says to blanch one type of nut but not the
other. Perhaps if you post the entire recipe there may be a clue.

Sheldon

Sheldon said:

AE Todd said:

I am about to make the Linzertorte recipe in the Nov/Dec 2005 issue of
Cook's. �It calls for unblanched hazelnuts, and blanched almonds.
Thing is, when you buy nuts at the grocery store, the packages don't
say anything about blanching or non. �And when you buy raw nuts in
bulk, such as hazelnuts, how does one blanch them? �Or are they
already?

The reason for blanching nuts is to remove their skins... typically
linzertorte calls for the nuts toasted and with skins on... I've no
idea why your recipe says to blanch one type of nut but not the
other. Perhaps if you post the entire recipe there may be a clue.

Sheldon

You blanch hazelnuts by spreading the nuts on a cookie sheet and let
them get hot in a 360 degree oven. When the brown skins start to look
dry and a little brittle, take the nuts out of the oven and rub a
handful or so at a time in a cotton dish towel. The skin will rub off.

Please notice that what you posted calls for unblanched hazelnuts and
blanched almonds.

AE Todd said:

I am about to make the Linzertorte recipe in the Nov/Dec 2005 issue of
Cook's. It calls for unblanched hazelnuts, and blanched almonds.
Thing is, when you buy nuts at the grocery store, the packages don't
say anything about blanching or non. And when you buy raw nuts in
bulk, such as hazelnuts, how does one blanch them? Or are they
already?

Thanks for you answers.

Nuts are "blanched" when the brown papery skin has been
removed and the ivory colored nut is all you have left.

You blanch nuts by putting them in boiling water (I think for about 15
minutes, but don't rely on my memory!) Drain well, rub between two
layers of a clean cotton towel to remove the skins, or int he case of
almonds, squeeze lightly and the nut pops out of the skin.

gloria p