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Almonds are encased in a hard shell that must be removed to get to the nut inside. The cream-colored nuts are oval in shape and are covered by a thin brown skin. Some recipes call for skinless almonds. Remove the skins by blanching the almonds in boiling water, cooling them and then sliding the skin off each almond.
Fill a pot half full with water. Place it on a stovetop burner over high heat and bring the water to a boil.
Blanch the almonds by putting them in the boiling water. Use a long spoon to place them in the water to avoid splashing yourself with the hot water. Allow the almonds to boil for three to four minutes.
Remove the pot from heat once the skins on the almonds are swelling slightly. Pour the contents into a colander to drain the water. Rinse the almonds immediately with cold water to stop the heating process.
Wait for the almonds to cool completely. You can place them in the refrigerator to speed up the process.
Pinch an almond between your index finger and thumb and squeeze gently. The skin will slide easily off the almond.