Blanched Almonds | Skin Off, One Ingredient

Blanched almonds – smooth, pale and ready for anything

Liovela Blanched Almonds – natural flavour, crunchy texture, pale colour.

The ingredient list is almonds – blanched, meaning the brown skin has been removed. That makes them pale and smooth, and in the kitchen they behave neutrally and elegantly: no dark flecks of skin in your dish, and they grind, soak and blend beautifully. They have a natural flavour and a crunchy texture – you can eat them by the handful, but the kitchen is where they show what they're made for.

From One Bag

Three things you can make yourself

In the Kitchen

Blanched almonds for sweet, savoury and breakfast

One bag – milk, flour, marzipan and a handful for work. Add Liovela Blanched Almonds to your basket.

Blanched Almonds | The Numbers

Concrete numbers, no promises

21 g of protein and 13 g of fibre per 100 g – no salt, no additives.

100 g of product provides 577 kcal, 21 g of protein and 13 g of fibre. Under EU rules this allows it to be described as a source of protein and high in fibre. The fat content is 49 g (of which 3.8 g saturated), so it is energy-dense – a sensible portion is a handful, or 20–30 g (about 115–175 kcal). Sugars are 4 g and salt 0.01 g per 100 g. You'll find the full table at the bottom of the page.

Good to Know

Is an almond really a nut?

Botanically, no. An almond is the stone of the almond tree’s fruit, a tree related to the peach and the plum. That edible stone is what we know as a "nut". In the kitchen we treat it as one, and in food law almonds are among the tree-nut allergens – which is why there's a warning on the pack.

Who Liovela Blanched Almonds Are For

For people who like making things from scratch

If you like having an ingredient at home from which you can make milk, butter, marzipan or flour – and prefer to do it yourself – blanched almonds are for you. They also suit anyone baking pale cakes and creams who doesn't want dark flecks of skin. And if you just need a handful of crunchy almonds for work, they'll do that too.

Frequently Asked Questions

The most important answers (FAQ)

1. Are the almonds salted or roasted?

We add neither salt nor oil. The ingredient is solely almonds.

2. What does "blanched" mean?

They are almonds whose brown skin has been removed after a brief pour of boiling water. They are pale and smooth, so they suit pale creams, marzipan and almond milk.

3. How do I make almond milk?

Soak 100 g of almonds overnight, blend with 500–700 ml of fresh water and strain through cheesecloth or a sieve. Keep the milk in the fridge and use within 2–3 days.

4. How do I make almond flour?

Grind dry almonds in a blender in short pulses so they don't release oil, and sift. Use the ground flour quickly or keep it in the fridge.

5. How many calories are in a serving of almonds?

100 g of product provides 577 kcal. Like most nuts, they are energy-dense – a sensible serving is 20–30 g, or about 115–175 kcal.

6. Are they a source of protein and fibre?

Yes. At 21 g of protein per 100 g, the product meets the EU criteria for the claim "source of protein", and with 13 g of fibre also "high in fibre".

7. Does the product contain allergens?

Almonds are tree nuts, so the product contains tree nuts. It may also contain traces of peanuts, other nuts, sesame seeds and cereals containing gluten.

8. Are almonds suitable for young children?

No. This product is not suitable for young children because of the choking hazard – whole nuts are a real danger for children who can't yet chew hard pieces of food well.

9. Could there be pieces of shell in the pack?

We check the nuts carefully, but individual pieces may occasionally contain shell fragments. It's worth glancing over a handful before blending.

10. How should I store almonds after opening?

In a dry, cool place with the zip tightly closed. The packaging with an oxygen and moisture barrier helps keep freshness and crunch for longer.

Product Information