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To dry almonds after blanching, spread the blanched nuts in a single layer on a clean kitchen towel or a baking sheet and let them air-dry completely before storing or using them.
This applies whether you plan to grind them into almond flour, roast them for snacking, or slice them for baking.
The key is patience, because any lingering moisture can turn your almonds soft, moldy, or rancid fast.
In this post, we’ll walk through how to dry almonds after blanching using a few simple methods, how long each one takes, and the mistakes that ruin a good batch.
Let’s get into it.
Why You Need to Dry Almonds After Blanching
Knowing how to dry almonds after blanching starts with understanding why it matters so much.
When you blanch almonds, you plunge them into boiling water and then straight into ice water to slip off the skins.
That process leaves the nuts waterlogged, and wet almonds are a problem for a few reasons.
1. Moisture Leads to Mold and Spoilage
Almonds that stay damp develop mold quickly, especially if you pile them in a container while they’re still wet.
Drying almonds after blanching removes that surface moisture so they keep far longer.
2. Wet Almonds Won’t Grind or Slice Cleanly
If you’re making almond flour or slivered almonds, damp nuts clump up and turn pasty in the food processor.
Properly dried blanched almonds stay firm and produce a light, fluffy grind every time.
3. Texture Matters for Roasting and Snacking
Wet almonds steam instead of roast, so they never get that crisp, golden finish.
Drying them first means they toast evenly and stay crunchy.
How to Dry Almonds After Blanching: 3 Easy Methods
There’s more than one way to dry blanched almonds, and the right method depends on how much time you have.
1. Air-Drying on a Towel
This is the simplest way to dry almonds after blanching.
Spread the blanched almonds in a single layer on a clean, dry kitchen towel or several layers of paper towels.
Pat the tops gently with another towel to soak up the obvious moisture, then leave them to air-dry for 24 to 48 hours.
Flip them once or twice so both sides dry evenly.
This method works great for small batches, and you’ll know they’re done when the skins feel dry to the touch and no moisture transfers to your fingers.
2. Oven-Drying on Low Heat
If you need to dry blanched almonds faster, your oven is your friend.
Preheat it to its lowest setting, usually around 150°F (65°C), and spread the almonds on a baking sheet in a single layer.
Let them dry for 1 to 2 hours, stirring every 20 minutes so they dry evenly and don’t scorch.
This is also a great way to dry almonds after blanching when you want them lightly toasted at the same time.
3. Dehydrator Method
A food dehydrator is arguably the most reliable tool for drying blanched almonds.
Set it to around 115–125°F (46–52°C) and arrange the almonds in a single layer on the trays.
They’ll be fully dry in about 4 to 6 hours, and the gentle, consistent heat keeps the texture perfect.
How to Tell When Blanched Almonds Are Fully Dry
Knowing when to stop drying almonds after blanching saves you from over-drying or under-drying.
1. The Touch Test
Pick up a few almonds and rub them between your fingers.
Fully dried blanched almonds feel dry and smooth, with no tackiness and no moisture left on your skin.
2. The Bite Test
Bite into one.
A properly dried almond is crisp and snaps cleanly, while an under-dried one feels soft or chewy in the center.
3. The Shake Test
Shake the tray or towel gently.
Dry almonds rattle and slide around freely, while damp ones stick together and move in clumps.
Storing Your Dried Blanched Almonds
Once you’ve finished drying almonds after blanching, store them properly so they stay fresh.
1. Use an Airtight Container
Keep dried blanched almonds in a sealed glass jar or airtight container in a cool, dark spot.
They’ll stay fresh for several weeks this way.
2. Refrigerate or Freeze for Longer Storage
For longer shelf life, stash your dried almonds in the fridge for up to six months or the freezer for up to a year.
Just make sure they’re completely dry before they go in, or condensation will undo all your hard work.
So, How Do You Dry Almonds After Blanching?
You dry almonds after blanching by spreading them in a single layer and letting them air-dry for 24 to 48 hours, or by using low oven heat or a dehydrator to speed things up.
The goal is simple: remove every bit of surface moisture so your almonds stay crisp, store well, and work beautifully in any recipe.
Follow the touch, bite, and shake tests to confirm they’re fully dry, then store them airtight and enjoy them at their best.