Almonds are oval nuts with a mellow, sweet flavor, sold whole or cut into slivers or slices, and are available blanched (skinless).
To blanch almonds:
Immerse whole almonds in a saucepan of boiling water and boil 2 minutes, then drain. When the nuts are cool enough to handle, squeeze each one between your fingers to slip it from its skin.To toast almonds: Spread on a baking sheet and place in a preheated 325°F (165°C) oven. Toast, shaking the sheet occasionally, until the nuts just begin to change color and are fragrant, 5-7 minutes. Remove from the oven and let cool to room temperature.To chop almonds: Spread on a work surface and, using a chef's knife, chop with a rocking motion. Or, chop the nuts in food processor fitted with the metal blade; do not overprocess or the nuts will turn into a paste.To grind almonds: Use a countertop nut mill, the best tool for grinding nuts evenly. Or, grind the nuts with a mortar and pestle. You can also use a food processor fitted with the metal blade; do not overprocess or the nuts will turn into a paste.For other nut varieties, see Brazil nuts, candlenuts, cashews, chestnuts, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, and walnuts.