Can you make flaked almonds from whole almonds?

Ingredients:

- Whole almonds (unsalted, preferably)

- A food processor

Instructions:

1. Prepare the Almonds:

If the almonds have brown skin, you may want to blanch them first to make peeling easier. To blanch, bring water to a boil in a pot, then add the almonds and let them sit for a minute or two. Quickly drain them and transfer them to a bowl of cold water. Once they're cool, the skins should come off easily. Note that blanching is optional; you can skip this step if you don't mind the almond skin in the flakes.

2. Chill the Almonds:

Placing the almonds in the freezer or refrigerator for about 30 minutes helps firm them up and makes it easier to slice thin, even flakes.

3. Slice the Almonds:

Once the almonds are chilled, pulse them a few times in a food processor to create coarse pieces. Be careful not to over-process; the goal is to break them into smaller bits, not to turn them into almond meal.

4. Form the Flakes:

Spread out the coarsely chopped almonds on a clean surface. Using the flat end of a knife or the palm of your hand, gently press down on them until they flatten into flakes. Don't press too hard, as you want to maintain the almond's shape.

5. Check the Thickness:

Your flakes should be about the thickness of a piece of paper. If they're too thick, pulse them a bit more in the food processor and flatten again.

6. Store the Flaked Almonds:

Transfer the flaked almonds to an airtight container. They can be stored in a cool, dark place (like a kitchen pantry) or the refrigerator to maintain freshness.

Remember, the key is to chill the almonds well and be gentle while flattening them to achieve the right flaked texture.

Flaked almonds made at home add a delicious and crunchy touch to various dishes, from salads and desserts to savory recipes. Enjoy!