Sourced from Casarosa Almonds in South Australia, these Australian-grown blanched almonds are made by removing the thin brown skin from raw almonds to create a creamy, smooth-textured nut. With their mild, buttery flavour and versatile texture, they’re a pantry staple for bakers, nut milk makers, and health-conscious cooks.

About the Grower

These almonds are grown by the Casaretto family at Casarosa Almonds, near Taylorville in South Australia’s Riverland region. Under their retail brand The Almond Farmer, the Casarettos specialise in high-integrity, pesticide-free almonds — handling every step of the process from growing and harvesting to hulling, shelling, sorting and packing.

Their approach prioritises environmental stewardship, soil health, and minimal inputs — a genuine alternative to the heavily sprayed almond monocultures often found in conventional orchards.

→ Read more about Casarosa Almonds

What Are Blanched Almonds?

Blanched almonds are simply raw almonds that have had their skins removed. This is done by briefly boiling the almonds, cooling them, and then mechanically removing the skin. The result is a white, smooth almond with a cleaner appearance and lighter flavour.

Blanching doesn’t affect the core nutrients of the almond, but it does reduce the tannins found in the skin — which some people prefer for both taste and digestibility.

Culinary Uses

Blanched almonds are incredibly versatile:

• Use whole in baking, nougat, and chocolate bark

• Grind into almond flour or marzipan

• Toast lightly for a golden crunch in salads and pilafs

• Blend into almond milk for a smoother, milder flavour

• Crush or slice for a garnish on cakes, cereals, or roasted vegetables

Why We Love Them

• 100% Australian-grown by the Casaretto family

• Pesticide-free and fully traceable from orchard to pack

• Gently processed without irradiation or fumigation

• Free from bitter skin tannins — sweeter and more neutral in flavour

• Ideal for those with sensitive digestion or a preference for smooth textures

FAQs

Are these almonds certified organic?

No, but they are grown under a pesticide-free regime with full traceability and high-quality on-farm processing. Casarosa’s standards exceed many conventional certifications.

What’s the difference between raw and blanched almonds?

Raw almonds retain their skin; blanched almonds have had the skin removed. This makes them lighter in flavour and ideal for recipes requiring a smooth texture (like marzipan or almond milk).

Do blanched almonds still contain nutrients?

Yes — the blanching process removes only the skin, preserving the high levels of healthy fats, plant protein, vitamin E, and magnesium that almonds are known for.

Can I use blanched almonds to make almond flour?

Absolutely. In fact, most almond flour is made from ground blanched almonds. Simply grind them in a food processor or high-speed blender.

How should I store them?

Store in an airtight container in a cool, dry place. For longer shelf life, keep them in the fridge or freezer to prevent oxidation of the oils.