Making your own almond meal or almond flour takes no more than 5 minutes and just one ingredient. It can be used to make macarons, marzipan, pancakes, bread, cookies, and so much more.
When I first started baking macarons and almond cookies, there was no such thing as pre-packed almond flour at my local store. Seriously—no ground almonds, no fancy blanched almond meal in neat little bags. Nada. So, what did we do? We made it from scratch, of course! In fact, we did the same with other nuts and ground grains.
And no, I’m not that old (ha!), but I did start young—and back then, baking meant doing a lot of things the old-school way. My mom used to take cake orders, and her almond coconut cake was famous in our circle. To pull it off, we’d grind almonds and fresh coconut ourselves. Honestly? It was kind of fun… and also incredibly messy. Like, “there’s almond dust in the curtains” level messy.
Fast forward to today, and almond products are everywhere. You’ve got almond flour, almond meal, almond butter, almond milk… and let’s not forget the confusion that comes with it. Is almond meal the same as almond flour? Is it made from leftover almond milk pulp? Why does one look like sand and the other like powder? So many questions!
Truth is, the rise of almond-based everything really took off alongside the vegan and gluten-free movement. Which is great—yay options!—but it’s also made the baking aisle a bit of a puzzle.
So here’s what I’ve learned:
- Almond flour is usually finely ground, blanched almonds (no skins).
- Almond meal is typically ground almonds with skins, and slightly coarser.
- And no, the stuff made from leftover almond milk pulp? That’s a totally different beast (usually drier and better for certain uses—not macarons!).
But hey—back in the day, we didn’t know the difference. We just threw almonds in a blender and hoped for the best. And honestly? It worked out just fine. ?
What is almond meal / almond flour?
If you’ve ever tried to make your own almond flour or almond meal, you’ll know it’s all about technique. Using a high-speed blender is key to getting a fine powder without turning your almonds into nut butter. Just a few quick pulses and sift, and you’re good to go! Watch out for clumps—they usually mean your almonds had too much moisture or fat content.
Back in the day, we didn’t have fancy pre-packed gluten-free flour blends, so we had to make things like almond meal from scratch. And guess what? It’s still one of the best low carb alternatives to traditional flours. Whether you’re baking in small batches or going full keto, almond meal holds up beautifully—especially in cookies, muffins, and rustic-style bakes.
Almond meal is typically made from unpeeled almonds, which gives it that grainy texture and nutty flavor you just don’t get from plain wheat flour. If you’re looking for something more refined, almond flour (made from blanched almonds) is the better choice. But if texture and taste are your thing—almond meal wins.
When buying almond products, always check the facilities where they’re processed if you have allergies or dietary restrictions. Some brands use shared spaces with gluten-containing ingredients, which may affect those needing a true gluten-free option. And don’t forget to check the grams per serving on the label—almond flour and almond meal can vary in fat content and density, which can change how your recipe turns out.
Step-by-step: How to make almond flour
- Start with whole almonds: Start with whole almonds with their skins intact. Depending on your preference, you can use either raw or blanched almonds.
- Blanch the almonds (optional): If you want to remove the skins for a lighter-colored almond meal, blanch the almonds. Bring a pot of water to a boil and add the almonds. Let them boil for about 1 minute, then drain and rinse them with cold water. The skins should be easy to peel off. Pat the almonds dry before proceeding.
- Dry the almonds: Spread the almonds in a single layer on a baking sheet. Allow them to air dry for a few hours, or alternatively, you can place them in a preheated oven at a low temperature (around 170°F or 75°C) for about 10-15 minutes to speed up the drying process.
Pro tip – Make sure the almonds are completely dry before proceeding.
- Grind the almonds: Transfer the dried almonds to a food processor or blender. Pulse the almonds in short bursts until they reach the desired texture. For almond meal, you can pulse until you achieve a coarse, grainy consistency. If you prefer a finer texture resembling almond flour, continue pulsing until you reach the desired consistency.
Pro tip – Be cautious not to over-process, as the almonds may release their oils and turn into almond butter. - Sift (optional): If you want a finer almond meal, you can sift the ground almonds through a fine-mesh sieve to remove any larger pieces. This step is optional and depends on personal preference.
- Store the almond meal: Once you have made your almond meal, transfer it to an airtight container or a resealable bag. Store it in a cool, dry place or the refrigerator to maintain its freshness.
What is the difference between Almond Flour and Almond Meal
- Almond flour is made from blanched almonds (skins removed) and is very finely ground, giving it a soft, powdery texture. It’s ideal for delicate recipes like French macarons, light cakes, and smooth batters where a fine texture is key.
- Almond meal is made from whole almonds with skins and has a coarser, grainier texture with visible brown specks. It’s perfect for rustic cookies, muffins, pancakes, and crumb toppings where a bit of texture adds charm.
Making almond meal/flour for macarons
- It is important to have DRY finely ground almond meal/flour when making macarons. The best way to do this, is to add a few tablespoons of powdered sugar from the recipe to the food processor when blending.
Pro tip – The dry powdered sugar will prevent the almonds from releasing any oils and you will have a wonderfully finely ground almond meal for macarons.
Step-by-step: Almond flour from almond pulp
- The leftover almond pulp left in the strainer after making almond milk can be used to make almond meal.
- Squeeze the almond pulp as dry as you can. Then, spread the pulp on a baking tray in a thin layer.
Pro tip – The drier the pulp the faster it will dry in the oven. I like to use a cheesecloth to squeeze as much moisture as I can. - Bake in a preheated oven at 200°F/100°C for about 60 to 90 minutes or until completely dry stirring in between.
Pro tip – Do not be tempted to turn the oven on high as it can burn the pulp leaving a burnt taste. - Once dried, place in a food processor and pulse to break any lumps and get an even consistency.
Pro tip – Make sure the pulp is cooled completely before pulsing in the food processor or you will have a soggy almond meal.
Frequently asked questions
It depends on the recipe. For rustic baked goods like cookies, muffins, or pancakes, almond meal works fine. But for delicate bakes like cakes, tarts, or pastries, almond flour gives a smoother result.
Great question! Some brands use the terms interchangeably, which adds to the confusion. Always check the ingredient list—if it says “blanched almonds,” it’s flour. If it includes “almond skins,” it’s meal.
Technically yes, but the texture and appearance of your final dish may change. Almond flour gives a finer crumb, while almond meal adds more texture and a speckled look due to the skins.
Technically yes, but it’s not recommended. Almond meal is coarser and made with almond skins, which can cause lumpy shells or affect the smooth texture and look of your macarons. For best results, always use finely ground blanched almond flour.
Ingredients
- 2 cup (285 g) Almonds raw skin-on
Method
- Start with whole almonds: Begin with whole almonds that have their skins intact. You can use either raw or blanched almonds, depending on your preference.2 cup Almonds
- Blanch the almonds (optional): If you want to remove the skins for a lighter-colored almond meal, blanch the almonds. Bring a pot of water to a boil and add the almonds. Let them boil for about 1 minute, then drain and rinse them with cold water. The skins should be easy to peel off. Pat the almonds dry before proceeding.
- Dry the almonds: Spread the almonds in a single layer on a baking sheet. Allow them to air dry for a few hours, or alternatively, you can place them in a preheated oven at a low temperature (around 170°F or 75°C) for about 10-15 minutes to speed up the drying process.
- Grind the almonds: Transfer the dried almonds to a food processor or blender. Pulse the almonds in short bursts until they reach the desired texture. For almond meal, you can pulse until you achieve a coarse, grainy consistency. If you prefer a finer texture resembling almond flour, continue pulsing until you reach the desired consistency.
- Sift (optional): If you want a finer almond meal, you can sift the ground almonds through a fine-mesh sieve to remove any larger pieces. This step is optional and depends on personal preference
- Store the almond meal: Once you have made your almond meal, transfer it to an airtight container or a resealable bag. Store it in a cool, dry place or the refrigerator to maintain its freshness.
- It is important to have DRY finely ground almond meal/flour when making macorons. The best way to do this is to add a few tablespoons of powdered sugar from the recipe to the food processor when blending.Pro tip – the dry powdered sugar will prevent the almonds from releasing any oils and you will have a wonderfully finely ground almond meal for macarons.
- The almond pulp left in the strainer after making almond milk can be used to make almond meal. Squeeze the almond pulp as dry as you can. Then, spread the pulp on a baking tray in a thin layer.
- Bake in a preheated oven at 200°F/100°C for about 60 to 90 minutes or until completely dry stirring in between. Once dried place in a food processor and pulse to break any lumps and get an even consistency.
Notes
- Blanched vs. Unblanched Almonds: Blanched almonds (with the skins removed) typically yield a lighter-colored and finer-textured flour compared to unblanched almonds. If you prefer a more refined texture, consider blanching the almonds before grinding them.
- Dry the Almonds: Ensure that the almonds are completely dry before grinding. Moisture can affect the texture and consistency of the final product. If needed, you can dry the almonds by spreading them in a single layer on a baking sheet and allowing them to air dry or by using a low-temperature oven for a short period.
- Process in Batches: Depending on the capacity of your food processor or blender, it may be best to process the almonds in smaller batches. Overcrowding the machine can lead to uneven grinding.
- Pulse, Don’t Overprocess: Use the pulse function on your food processor or blender to grind the almonds. Pulsing allows for more control and prevents the almonds from releasing excessive oil, which can turn them into almond butter. Avoid running the machine continuously for too long, as this can overheat the almonds and alter the texture.
- Sifting (Optional): If you desire a finer texture, you can sift the ground almonds through a fine-mesh sieve to remove any larger pieces. This step is optional and can be skipped if you prefer a slightly coarser almond meal.
- Storage: Store your homemade almond flour or almond meal in an airtight container in a cool, dry place or the refrigerator. This helps to maintain its freshness and prevents it from becoming rancid.
- Use in Recipes: Almond flour and almond meal have different textures, so it’s essential to follow recipes that specifically call for the type you’ve made. Some recipes may specify almond flour for a lighter texture, while others may work better with the slightly coarser almond meal.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Yum, never had a recipe for my almond milk leftovers! Planning on making marzipan!
hi.. I am assuming blanched almonds are almonds soaked over night n then remove skin…right? Also, can i use almond flour to make marzipan? if yes, how will be the outcome?
thanks
Yes, blanched almonds are without skin. I have not tried almond flour.
Can you pls you're recipe for the cookies and icing procedure for the cookies and christmas cake. Can you send it in grams version
Recipe pls for Christmas cake and cookies and icing procedure for cookies