The reason behind blanched almonds

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http://www.breakingtheviciouscycle.info/Search/search.htm type in nuts:

http://www.breakingtheviciouscycle.info/knowledge_base/kb/nuts.htm

Also:

Q: Does it matter whether skins are on nuts, I know almond butter can be more

digestible from shelled nuts?

Skins on nuts are fibrous. That is why we use blanched almonds. However, one

cannot conveniently blanch all kinds of nuts. If you cannot used blanched

almonds, then use walnut flour and, of course, one CANNOT blanch walnuts

conveniently nor need they blanch walnuts. Pecans need not be blanched. Filbert

or hazelnuts have a tough outer coating like

almonds and they should be used without skins in other words, blanched.

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