How to Make Almond Flour or Almond Meal
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.
What is almond flour?
Almond flour, also known as almond meal, is a type of flour made from finely ground almonds. It is commonly used as a substitute for wheat flour in gluten-free and grain-free baking. Almond flour is made by blanching almonds to remove their skins and then grinding them into a fine powder.
Almond flour has a slightly sweet and nutty flavor, which can add richness and depth to baked goods. It is often used in recipes for cakes, cookies, muffins, and breads. Almond flour is also a popular ingredient in low-carb and ketogenic diets because it is lower in carbohydrates and higher in healthy fats and protein compared to wheat flour.
Due to its unique composition, almond flour does not have the same properties as wheat flour. It lacks gluten, a protein found in wheat that gives dough its elasticity and structure. As a result, baked goods made with almond flour tend to be denser and moister. To compensate for this, recipes using almond flour may require additional eggs or binders to help provide structure.
Almond flour is widely available in grocery stores, health food stores, and online. It is important to note that almond flour and almond meal are sometimes used interchangeably, but they can have slightly different textures. Almond flour is typically made from blanched almonds, while almond meal may contain the skins, which can affect the final texture of baked goods.
Almond flour vs almond meal
Almond meal and almond flour are both made from almonds, but there are slight differences between the two:
- Texture: Almond meal is coarser compared to almond flour. It is made by grinding whole almonds, including the skins, into a coarse texture. The inclusion of the skins gives almond meal a slightly grainier texture. On the other hand, almond flour is made from blanched almonds (almonds with the skins removed) and is ground into a finer, more powdery consistency.
- Appearance: Almond meal has a speckled appearance due to the presence of the almond skins. It may also have a slightly darker color. Almond flour, on the other hand, is typically lighter in color and has a more uniform appearance.
- Baking Properties: Due to the difference in texture, almond meal and almond flour can yield slightly different results in baking. Almond meal’s coarser texture may result in baked goods that are denser and have a grainier texture. Almond flour, with its finer texture, tends to produce lighter and smoother baked goods.
It’s worth noting that in some cases, the terms “almond meal” and “almond flour” are used interchangeably, and the distinction between the two may not be strictly followed. Always check the product description or recipe instructions to determine whether it specifically calls for almond meal or almond flour and adjust accordingly.
How to make almond flour
- 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.
- 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.
It’s worth mentioning that making almond meal at home may yield a slightly coarser texture compared to store-bought almond flour. However, it can still work well in various recipes as a substitute for almond flour.
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.
Almond flour from almond pulp
- 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.
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.
When do you use almond meal and almond flour?
- Meal – being coarse is perfect to use in bread, cookies, and recipes where you want to taste the texture of almonds.
- Flour – being finely ground is perfect when making macarons, marzipan, or treats where you want the almonds to blend with the flour ingredients.
In some cases, you can use them interchangeably but not everywhere. For example, you can use almond flour in cookies but not, almond meal in macarons or marzipan.
Tips for making almond meal or almond flour
Certainly! Here are some tips to consider when making almond flour or almond meal at home:
- 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.
Remember that homemade almond flour or almond meal may have a slightly different texture compared to store-bought versions. It may require some recipe adjustments or experimentation to achieve the desired results.
Almond flour can be considered a healthy option when used as part of a balanced diet. Here are some reasons why almond flour is often regarded as a nutritious choice:
Nutrient Profile: Almond flour contains a variety of beneficial nutrients. It is a good source of healthy fats, particularly monounsaturated fats, which can help support heart health. Almond flour is also rich in vitamin E, an antioxidant that contributes to skin health, immune function, and cell protection. Additionally, it provides essential minerals such as magnesium and potassium.
Lower in Carbohydrates: Almond flour is lower in carbohydrates compared to traditional wheat flour. This can be beneficial for individuals following low-carb or grain-free diets, such as those on a ketogenic or paleo eating plan. The lower carbohydrate content can help stabilize blood sugar levels and reduce the impact on insulin response.
High in Protein and Fiber: Almond flour is relatively high in protein and dietary fiber. Protein is essential for building and repairing tissues, supporting muscle health, and contributing to satiety. Fiber is important for digestive health, promoting feelings of fullness, and aiding in blood sugar control.
Gluten-Free: Almond flour is naturally gluten-free, making it a suitable alternative for individuals with gluten sensitivities or celiac disease. It can be used as a substitute for wheat flour in gluten-free baking and cooking.
However, it’s important to note that almond flour is calorie-dense, so portion control is necessary. While it provides valuable nutrients, consuming it excessively could contribute to an excess calorie intake. Additionally, if you have a tree nut allergy or sensitivity, almond flour should be avoided.
As with any food, moderation and balance are key. Incorporating almond flour into a well-rounded diet that includes a variety of other nutrient-rich foods is the best approach to reap its health benefits.
Almond butter is a spread made from ground almonds. It is similar to peanut butter but is made solely from almonds. Almond butter is created by grinding almonds into a smooth and creamy consistency, often with the addition of a small amount of oil to enhance the texture.
To make almond butter, raw or roasted almonds are typically used. The almonds are first ground in a food processor or a specialized nut butter machine. The process takes several minutes, as the almonds go through stages of becoming coarsely ground, then transforming into a sticky paste, and finally reaching a smooth and creamy consistency.
Almond butter is known for its rich and nutty flavor. It can be enjoyed on its own as a spread on bread, toast, or crackers, or it can be used as an ingredient in various recipes such as smoothies, baked goods, sauces, and dressings. Almond butter is a popular choice for those following a paleo, gluten-free, or vegan diet, as it is free from gluten, dairy, and animal products.
Almonds are a nutritious source of healthy fats, protein, vitamins, minerals, and fiber. Almond butter retains many of these nutritional benefits, including being a good source of vitamin E, magnesium, and monounsaturated fats, which are considered heart-healthy fats.
Almond butter is readily available in grocery stores and health food stores, and it can also be made at home by grinding almonds in a food processor or blender until they reach a creamy consistency. Some variations of almond butter may include additional ingredients like salt, sweeteners, or flavorings, but the basic version contains just almonds and possibly a small amount of oil.
No, almond flour and almond butter are not the same. They are two distinct products with different textures, uses, and nutritional profiles.
Almond flour is a finely ground powder made from blanched almonds (almonds with the skins removed). It is commonly used as a substitute for wheat flour in gluten-free and grain-free baking. Almond flour is lower in carbohydrates and higher in healthy fats and protein compared to wheat flour. It has a slightly sweet and nutty flavor and is used in recipes for cakes, cookies, muffins, and breads.
On the other hand, almond butter is a spread made from ground almonds. It is similar to peanut butter but made solely from almonds. Almond butter is created by grinding almonds into a smooth and creamy consistency, often with the addition of a small amount of oil to enhance the texture. Almond butter is known for its rich and nutty flavor and can be used as a spread on bread, toast, or crackers, or as an ingredient in various recipes.
While both almond flour and almond butter are derived from almonds, their texture, uses, and nutritional profiles are different. Almond flour is a fine powder used as a flour substitute in baking, while almond butter is a creamy spread used as a nut butter alternative.
No, almond butter and almond paste are not the same. They have different ingredients, textures, and uses.
Almond butter is a spread made solely from ground almonds. It typically contains only almonds, although some brands may add a small amount of oil or salt for texture or flavor enhancement. Almond butter has a smooth and creamy consistency similar to other nut butters like peanut butter. It is commonly used as a spread on bread, toast, or crackers, and as an ingredient in various recipes.
Almond paste, on the other hand, is a mixture of ground almonds, sugar, and sometimes other ingredients such as almond extract or rosewater. It has a thick and dense texture, similar to marzipan. Almond paste is commonly used in baking, particularly in recipes for pastries, cookies, and cakes. It adds flavor, moisture, and a rich almond taste to baked goods.
The main distinction between almond butter and almond paste is their ingredients and textures. Almond butter consists primarily of ground almonds, while almond paste includes sugar and other flavorings along with the almonds. Almond butter has a creamy and spreadable consistency, while almond paste is denser and often used as a filling or ingredient in baked goods.
It’s important to note that almond paste and marzipan are sometimes used interchangeably or can have similar formulations. Marzipan typically has a higher sugar content and is often used for decorative purposes or shaped into confections.
Recipes using almond flour
Almond flour is a versatile ingredient that can be used in various recipes, particularly in gluten-free and grain-free baking. Here are some popular recipes that utilize almond flour:
- Almond Flour Pancakes: Create fluffy and gluten-free pancakes by replacing traditional flour with almond flour. Mix almond flour with eggs, milk (or dairy-free alternative), a sweetener of your choice, and a pinch of baking powder. Cook the batter on a griddle or pan, and enjoy your delicious pancakes with your favorite toppings.
- Almond Flour Cookies: Almond flour is excellent for making tender and flavorful cookies. Combine almond flour with sweeteners like honey or maple syrup, eggs, and a hint of vanilla extract. You can add chocolate chips, dried fruits, or nuts to enhance the taste and texture.
- Almond Flour Bread: Bake gluten-free and grain-free bread using almond flour as the main ingredient. Almond flour bread can be made with a combination of almond flour, eggs, a leavening agent like baking powder, and fat such as butter or coconut oil. Customize the flavors by adding herbs, seeds, or spices to the dough.
- Almond Flour Muffins: Almond flour can be used to create moist and satisfying muffins. Combine almond flour with eggs, a sweetener like coconut sugar or honey, a liquid (such as milk or yogurt), and baking powder. You can mix in fruits, berries, or nuts to add extra flavor and texture.
- Almond Flour Pizza Crust: For a gluten-free pizza crust, almond flour can be used as a base. Mix almond flour with eggs, grated cheese (such as mozzarella or parmesan), and seasonings. Spread the mixture into a crust shape and bake until golden and crisp. Add your favorite toppings and bake until the cheese is melted.
- Almond Flour Brownies: Almond flour works well in brownie recipes, resulting in rich and fudgy treats. Combine almond flour with cocoa powder, eggs, sweeteners (like maple syrup or coconut sugar), and melted chocolate. Bake until set and enjoy the decadent almond flour brownies.
These are just a few examples, but almond flour can be used in many other recipes, such as cakes, pie crusts, muffins, scones, and more. Feel free to experiment and adapt your favorite recipes by substituting almond flour for traditional flour to create gluten-free alternatives.
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Homemade Almond Meal or Almond Flour
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Ingredients
Almond meal
- 2 cup (285 g) Almonds (raw skin-on)
Instructions
Almond flour
- 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.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.
Making almond meal/flour for macarons
- 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.
Almond meal from almond pulp
- 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. 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.
Recipe Notes & Tips
- 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.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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