Is it humanly possible to make my own slivered almonds from whole ones?

M

marilynfl

Moderator
(edited: this should say SLICED, not SLIVERED, which are thicker pieces)

With four POUNDS of whole raw almonds sitting in the freezer, I just don't want to buy sliced almonds for this recipe. The library staff is hankering for more scones/curd and this looked tasty. Plus I have all the ingredients...EXCEPT the sliced almonds.

I may have tried it once long ago in my Cuisinart food processor, but don't recall it being a success. I have #1, #2, and #4 slicing plates: not sure which thickness I used.

http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=DEBA83A2%2DA179%2D45D5%2D8EFDD100D80ED5FE

 
Joe, that would be my "just go do" reaction, but I wanted to know if anyone

had figured out how to slice the little buggers.

 
Marilyn, if you try it, please take pictures. I feel one of your classic recaps coming on!

 
Curious, I found a link with that too...how does one know when the inside of the nut is

160 degrees?

Lord knows I've got enough to play around with...here's my 6-way test methodology:

1. raw, slice frozen
2. raw, slice thawed
3. raw, slice roasted (at what internal temperature? who knows.)

When making raw pie crust, I soak the almonds. It startled me the first time to realize they actually get CRUNCHIER after sitting in water! So non-intuitive.

4. soaked for 12 hours, sliced wet
5. soaked for 12 hours, dry then slice
6. soak for 12 hours, dry, then roast, then slice.

I'll try to remember to take photos and note the thickness of the blade. This won't happen until this weekend.

 
something to ponder: if you do slip and sacrifice a finger, these almonds could cost you even more

than your Moe,Larry,Cheese episode. Just sayin'.

 
I use my bulk raw almonds for everything EXCEPT sliced almonds...

chopped-okay
ground-okay
blanched-okay
toasted-okay
almond paste-okay
slivered-okay (tricky but do-able)

 
So, why would you even want to do this? I know they are pricey......

how many slivered almonds do you use? Fingers and time are more important.

 
Slivered are not that hard to achieve if you separate the halves right

after blanching them. Then they are soft and cut into thirds easily. I only do it if I don't want to go to the store.

 
Price isn't the issue...I just wondered if someone had figured out an easy way to do it so

I could use ingredients at hand. I was at least 2 years behind the stick blender phenonenom.

From what I'm reading, it looks like industrial grade equipment is needed to get a good result. I'm guessing home-equipment doesn't keep the almonds stable enough to get a clean cut...they bounce around and get chopped rather than sliced.

I'll play around this weekend. But, unlike the master chef at Le Bec Fin, my food processor still has its guard on it {as she gleefully types with all ten fingers.}

 
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