How do I toast the almonds properly?

Blanch and skin the almonds, cut them into thin slivers lengthwise or chop them. Toast them in a dry frying pan on the stove, or on a tray in the oven. Stir constantly so they do not burn.

What are toasted almonds used for?

They are used to decorate cakes and desserts, according to the recipe in Schønberg Erken's "Stor kokebok" (1914), p. 523.

Do I need fat in the pan?

No, the almonds are toasted in a dry frying pan without fat. The most important thing is to stir constantly, since almonds burn quickly.

How long does it take?

Allow about 20 minutes in all, including blanching and cutting. The toasting itself goes quickly, so watch closely the whole time.

Toasted Almonds

Name: Toasted Almonds
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: sweet almonds (blanched and skinned)

Blanched almonds cut into slivers or chopped and toasted dry in a pan or oven for decorating cakes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 523 (falt i det fri)

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About the dish

A short direction for cake decoration from the chapter "Cakes for dessert" in "Stor kokebok" (1914). The amount of almonds is not given in the original.

How to make it

1
Blanch the almonds
Blanch the almonds in boiling water and remove the skins.
2
Cut up
Cut the almonds into thin slivers lengthwise, or chop them.
3
Toast
Toast the almonds in a dry frying pan on the stovetop, or on a tray in the oven. Stir constantly so they do not burn.
4
Use
Use the toasted almonds to decorate cakes.

Changes from the original

No amount is given in the original; here the almonds are listed without a measurement. The method is divided into steps and "frying pan on the stove" is rendered as frying pan on the stovetop.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 604) → Modernised~72% of the text changedremovedadded

~~De skåldede~~ søte mandler ~~skjæres~~ (skåldet og flekket). Skåld mandlene i kokende vann og fjern skallet.. Skjær mandlene i tynne strimler ~~langs efter~~ på langs, eller ~~hakkes og ristes~~ hakk dem.. Rist mandlene i tørr stekepanne ~~oppå komfyren~~ på platetoppen, eller på plate i stekeovnen. ~~Røres~~ Rør stadig i, så ~~mandlene~~ de ikke blir ~~brent. Anvendes~~ brent.. Bruk de ristede mandlene til ~~pynting av~~ pynt på kaker.

Note on Modernised

Ingen mengde er oppgitt i originalen; her er mandler ført opp uten mål. Fremgangsmåten er delt i trinn og «stekepande paa komfyren» er gjengitt som stekepanne på platetopp.

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Frequently asked questions

How do I toast the almonds properly?: Blanch and skin the almonds, cut them into thin slivers lengthwise or chop them. Toast them in a dry frying pan on the stove, or on a tray in the oven. Stir constantly so they do not burn.
What are toasted almonds used for?: They are used to decorate cakes and desserts, according to the recipe in Schønberg Erken's "Stor kokebok" (1914), p. 523.
Do I need fat in the pan?: No, the almonds are toasted in a dry frying pan without fat. The most important thing is to stir constantly, since almonds burn quickly.
How long does it take?: Allow about 20 minutes in all, including blanching and cutting. The toasting itself goes quickly, so watch closely the whole time.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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