To blanch almonds in their skins, place the almonds in a mixing bowl or measuring cup, pour hot water over them, allow them to sit, and then drain them in a strainer before rinsing them under cold water and removing the skins. Allow the almonds to air dry, or pat them dry with a clean towel.
To begin the blanching process, choose a heat-proof mixing bowl or measuring cup, and then heat a sufficient amount of water to cover the almonds in the container. Heat the water until it almost boils. Pour the water over the almonds to cover them completely. Allow them to sit in the water for around two minutes.
Transfer the almonds to a strainer or colander. Rinse them with cold water, and allow the water to drain. Once the almonds are cool enough to touch, pick up each almond individually, holding it over another bowl or a sheet pan and squeezing it gently between the forefinger and the thumb to remove its skin. Many people prefer skinned almonds because the skin has a naturally bitter taste.
Place the almonds on a paper-lined baking sheet to air dry, or use a clean towel to blot them dry by hand.