No, a food processor can’t make thin almond slices; it chops or grinds. Use a knife, a mandoline with guard, or buy pre-sliced almonds.
If you’re eyeing a bowl of paper-thin almond slices for salads, pilafs, or baking, the question is natural: can the machine on your counter do it? The short answer is no for slicing, yes for chopping. That contrast matters because the goal—clean, uniform slivers—needs a very different action than the spin of an S-blade.
Slicing Almonds In A Processor—What Works And What Doesn’t
Most countertop models ship with a metal S-blade and, on midrange and up, a slicing disc. The S-blade tumbles nuts and crushes them into uneven bits or paste. The disc shaves foods that keep their shape as they ride through the feed tube. Almonds don’t behave like cucumbers or carrots; they’re small, hard, and oily. They slip under the pusher, wedge, and fracture into shards long before any tidy slice appears. That’s why brands tell users to chop or grind nuts with the blade and leave true slicing to other tools, or buy the slices ready-made. KitchenAid’s guidance calls this out plainly: a processor can chop and grind nuts but won’t produce thin slices.
| Method | What You Get | Best Use |
|---|---|---|
| Food Processor (S-blade) | Chopped bits to meal or paste | Granola, coatings, nut butter, frangipane |
| Food Processor (slicing disc) | Inconsistent shards; no clean slices | Not suited for almonds |
| Sharp Chef’s Knife | Controlled slices with practice | Small batches for garnishes |
| Mandoline + Safety Guard | Even slices; higher risk without guard | Medium batches; strict safety |
| Buy Pre-sliced (store-bought) | Uniform, paper-thin slices | Baking, salads, reliable texture |
| Blanch, Split, Then Hand-Slice | Neat slivers from halved nuts | Decorative toppings, small runs |
Why Processors Don’t Produce Clean Almond Slices
The physics are against you. S-blades cut by rapid rotation; nuts ricochet, crack, and shed oil. That creates dusty fines and smeared bits along the bowl. A slicing disc needs tall, feed-tube-friendly pieces. Almonds are too short and roll, so the blade catches edges at odd angles and chips the nut instead of shaving a cross-section.
When To Use Your Processor With Almonds
Use the machine for these tasks:
- Rough chop: Pulse raw nuts 3–6 times for chunky mix-ins.
- Fine chop: Pulse in short bursts until grains resemble couscous.
- Nut flour or meal: Add a spoon of sugar or flour to absorb oil, then pulse to a sandy texture for crusts or macarons.
- Nut butter: Run longer for spreadable paste; scrape the bowl often to keep it even.
Brands publish these use cases, and the advice aligns with user manuals: use the pusher, stop the motor before changing parts, and don’t put fingers near the disc or blade.
Safe, Reliable Paths To Thin Slices
Option 1: Buy Pre-sliced
If uniformity matters—say, for macaroons or a clean garnish—grab a bag from a trusted brand. It saves time and yields even browning.
Option 2: Knife Method For Small Batches
Set a damp towel under the board to stop slipping. Work with chilled almonds; cold fat firms up and resists smearing. Hold the nut on its flattest side with fingertips curled. Use a sharp 8- to 10-inch chef’s knife and slide the blade forward in smooth strokes. Keep pieces in a shallow pile so they don’t roll away.
Option 3: Mandoline With Guard
A mandoline can shave almonds if the guard keeps knuckles clear and pressure steady. Chill the nuts, set a thin cut, and feed a few at a time. Stop as soon as pieces get tiny; scraps go to granola or streusel. No bare-hand passes—ever.
Blanch, Split, Then Sliver (Neat And Tidy)
Want tidy slivers without buying a bag? Soften the skins in hot water, pop them off, split the nuts, then slice. The skinless halves sit flat and cut cleanly. This classic kitchen move keeps texture crisp if you dry the nuts well.
Quick Steps
- Pour boiling water over raw almonds; wait one minute.
- Drain, chill with cold water, and squeeze to pop off skins.
- Dry fully (air-dry or low oven) so slices stay crisp.
- Halve each nut along the seam, then slice the halves into slivers.
For a visual baseline, see the blanching almonds technique from a respected test kitchen outlet. If you plan to chop or grind instead, KitchenAid has clear notes on settings and outcomes; see KitchenAid guidance on chopping and grinding nuts.
Processor Settings For Nuts (And What You’ll Get)
Even though your processor won’t make thin slices from whole almonds, it’s great for prep that lands just shy of slicing. The settings below keep texture under control and reduce the risk of greasy paste.
| Attachment/Setting | Result With Almonds | Notes |
|---|---|---|
| S-blade + Short Pulses | Even chop | Stop at “couscous” for toppings |
| S-blade + Long Run | Nut butter | Scrape bowl; expect heat build-up |
| Slicing Disc | Chips and shards | Not for thin slices of small nuts |
Preventing Almond Paste And Dust
Heat and friction turn nuts into paste. Keep texture neat with these habits:
- Chill first: Ten to twenty minutes in the freezer firms the fat so pieces break cleanly.
- Work in batches: Fill the bowl no more than halfway for better control.
- Add a dryer: A spoon of sugar or flour absorbs oil when making meal for baking.
- Pulse, don’t run: Bursts give you visual checkpoints and stop smear.
Simple Knife Routine For Even Slivers
Gear You Need
- 8- to 10-inch chef’s knife, freshly honed
- Stable cutting board with a damp towel under it
- Small tray or sheet pan to spread finished slivers
Step-By-Step
- Flatten the work: Halve blanched almonds so each piece sits stable side down.
- Grip safely: Curl fingertips; thumb behind the first knuckle.
- Slice in strokes: Push forward as you slice to let the edge do the work.
- Sort as you go: Keep thin slivers together and sweep chips into a “baking” pile.
Best Uses For Each Texture
Match the cut to the job for better results and fewer surprises.
- Slivers: Garnish green beans, pilafs, and yogurt bowls; they toast fast and stay crisp.
- Slices from the store: Cookie tops, almond cakes, frangipane tarts.
- Chopped: Brown-butter crumb toppings, salads, semifreddo.
- Meal: Tart crusts, macaron mix, gluten-free batters.
- Butter: Smoothies, spreads, savory sauces.
Troubleshooting Common Snags
“My Processor Turned Them Into Dust.”
Use shorter pulses and chill the nuts first. Stop the moment pieces look even; carryover chopping keeps happening for a second or two after each pulse.
“Slices Keep Flying Off The Mandoline.”
Lower the cut setting and feed only a few at a time with the guard locked. If nut halves wobble, switch to the knife.
“My Knife Work Looks Jagged.”
Hone the edge. A few passes on a honing steel straightens the microscopic burrs that snag and crush. Cold nuts help, too.
Safety Notes You Should Actually Use
- Never push food down a spinning disc by hand; use the pusher and wait for a full stop before swapping parts.
- Keep the guard on the mandoline at all times. Small almonds mean short distance between blade and fingertips.
- Vacuum or wipe the counter after processing; nut dust is slippery and flammable under high heat.
Storage, Toasting, And Freshness
After slicing or chopping, spread the nuts on a sheet to dry for ten minutes, then move them to an airtight jar. Stash in the fridge for a month or the freezer for three to six months. Toast right before serving for snap and aroma: pan-toast over medium heat, stirring until fragrant and lightly colored. Let them cool on the sheet so carryover heat doesn’t push them past golden.
Fast Decision Guide
Need flawless, wafer-thin pieces for baking? Buy the bag. Want neat slivers for a salad tonight? Blanch, split, and slice with a knife. Craving crunch for granola? Pulse in the processor. That’s the cleanest way to match tool to task and skip the mess.
References used while preparing this guide include brand documentation on nut processing and safe processor use, plus a reliable blanching method from a test-kitchen outlet linked above.