Prepare the cold water: Fill a bowl with cold water and set it beside the stove. Have a strainer or slotted spoon ready.
Boil the water: Fill a small saucepan with enough water to cover the almonds completely. Bring to a boil over medium-high heat.
Blanch the almonds: Carefully add the raw almonds to the boiling water. Blanch for about 1 minute to loosen the skins. Avoid prolonged boiling, which can soften the almonds.
Drain and cool: Immediately drain the almonds in a strainer, or lift them out with a slotted spoon, and transfer them to the bowl of cold water. Cool just until comfortable to handle.
Remove the skins: Hold each almond between your thumb and forefinger and gently squeeze the wider end. The almond should slide out of its brown skin. Work over a bowl to catch the peeled nuts.
Dry the almonds: Spread the peeled almonds in a single layer on paper towels or a clean kitchen towel. Pat dry, then leave until completely dry. For faster drying, use the oven method in the notes.
Use or store: Once fully dry and cool, use the almonds in your recipe or transfer them to an airtight container for storage.
