Description
Whole blanched almonds — skinless, bakery-grade, everyday price
Whole almonds with the skin lifted away by blanching, leaving a softer, sweeter, milky-white nut. The skin carries the bitter tannins, so blanched almonds give the clean marzipan note bakers want — at a more everyday price than our organic blanched almonds. Around 21g protein and 13g fibre per 100g.
Best for
- Marzipan, frangipane and Bakewell-style bakes where pale colour matters
- Pilafs, korma and stir-fries — no skin flecks separating into the dish
- Garnishing platters, sweets and celebration cakes
- Grinding fresh at home for the smoothest ground almonds
FAQ
Blanched or natural — which do I need? Blanched for baking and confectionery; skin-on naturals for snacking and roasting.
Can I grind these into almond flour? Yes — a short blitz in a food processor. For a ready-milled fine grind, see our Almond Flour.
How should I store them? Cool, dark and dry; reseal after opening or move to an airtight jar. Blanched almonds stale faster than skin-on, so keep them sealed.
Buying for a bakery or restaurant kitchen? Packs run from 250g up to 12.5kg trade — better price per kilo as you scale, and WFE Club members get trade pricing.
What's In My Whole Blanched Almonds?
Ingredients: 100% Blanched Almonds
Allergen information: packed in an environment that handles nuts, peanuts, sesame, mustard, celery, soya and products containing gluten. For allergens see ingredients in bold.
Suitable for Vegan & Vegetarian diets
Country of Origin: USA or Australian almonds — processed in Spain or The Netherlands
| Typical Values | Per 100g |
| Energy | 554kcal / 2292kJ |
| Protein | 21g |
| Fat | 50g |
| - Of Which Saturates | 3.8g |
| Carbohydrates | 5.3g |
| - Of Which Sugars | 4.5g |
| Salt | 0g |
| Fibre | 13g |