Roasted blanched Valencia almonds 500g

Blanched means the brown skin has been removed. Roasted means dry-toasted. No salt. Three things worth noting because they radically change how you use them: this Valencia almond is ready to snack on, chop for decoration, or run through a food processor for a homemade nut brittle. The manufacturer's label says it all: "Roasted Valencia Almonds, NO SALT," origin Spain.

The 500 g bag is the right format for a generous aperitif spread or three to four baking recipes. The more uniform the size, the more even the roasting color — which matters when you're using them as a visible garnish.

What blanching changes

The brown skin of an almond contains tannins and delivers a pronounced bitterness. By removing it after a quick dip in boiling water, you're left with the white kernel — softer, more neutral. This is the almond used in white marzipan, white nougat, and high-quality cocktail almonds.

Dry-roasting without salt gives you full control over seasoning: you can salt them at home with fleur de sel, coat them in dry-caramel sugar, or leave them plain for a crumble.

Blanching before roasting produces an almond with a pale ivory color and a mellower flavor, free of the tannic note from the skin. Combined with unsalted dry roasting, you get a ready-to-use almond that keeps all your options open — salt them yourself, enrobe in chocolate, or chop for decoration.

Serving ideas

As an aperitif, just as they are with a glass of dry white wine — the dryness of the almond pairs beautifully with a Riesling or Chenin Blanc. To salt them at home: toss in a pan for one minute with a little olive oil and fleur de sel, then spread on paper towels to drain.

In baking, roughly chopped with a knife to garnish a yogurt cake, a chocolate fondant, or an apple-pear crumble. Left whole, tucked into homemade milk bread rolls in place of chocolate chips.

For a quick nut brittle — the kind you find on homemade chocolate bars — make a dry caramel at 175 °C, fold in the almonds off the heat, spread onto parchment paper, and let cool before breaking into pieces.

For chocolate-covered roasted almonds, melt dark chocolate at 50%, stir in a spoonful of neutral oil, dip in the blanched roasted almonds, spread on parchment paper, and let set in the refrigerator. A quick homemade confection that keeps for a week in an airtight tin.

As a finishing touch for mains, chopped blanched roasted Valencia almonds work beautifully over oven-baked sea bream, herb-roasted chicken, or a traditional couscous. The roasted almond complements animal proteins well and adds the crunch these dishes often lack. A handful, chopped and scattered at the end, is plenty for four.

The blanched Valencia almond is one of the most widely consumed varieties in southern Spain, where it appears in countless traditional recipes — from Andalusian white gazpacho to Christmas turrón. It's an everyday staple in Iberian cooking.

Storage and delivery

Available for in-store pickup at our Paris location or shipped anywhere in France. Store in a cool, dry place. Once opened, transfer to an airtight jar — roasted almonds absorb moisture faster than raw ones and lose their crunch within a few weeks.

At the Paris store, we recommend this bag as an alternative to the Marcona almond for those looking for a quality almond without the Marcona price tag. The difference is real when eaten on its own, but fades when incorporated into baking.

A note on industrial roasting: the manufacturer selects a roast level that stays at a light amber — less pronounced than a home butter-roasted almond. If you want a more assertive flavor, you can pop the almonds in the oven at 170 °C for 3 minutes before using. It's a simple trick that wakes up the aromatic profile without tipping into bitterness.

Frequently asked questions

Since they're unsalted, do I need to season them before serving?

Entirely up to you. As they are, they make a very clean, dry aperitif snack. With a little fleur de sel sprinkled on at the last minute, you get the classic cocktail-almond profile.

Can they be ground into almond flour?

Yes, though the result will be toasted and lightly colored — not the usual white almond flour. Interesting for a financier with a bold roasted flavor, less so for a classic almond cream.

Why roasted rather than raw?

Roasted almonds are ready to use and more aromatic. Raw almonds are more versatile and can be toasted at home on demand for recipes where you want to control the color yourself.

Is the Spanish origin guaranteed?

Yes, the manufacturer's label explicitly states the origin as Spain. The Valencia variety is grown in Aragon, Andalusia, and the Valencia region.

Suitable for a gluten-free diet?

Almonds are naturally gluten-free. For this specific product, the absence of gluten as an allergen is not listed. Check the bag label at the time of purchase if you have a confirmed sensitivity.

Can they be dipped in dark chocolate for a dessert?

Absolutely — it's a classic use. Dip the blanched roasted almonds in melted dark chocolate, lift out with a fork, place on parchment paper, and let set. A homemade confection that keeps for 10–15 days in an airtight tin at room temperature.