Homemade Almond Meal or Almond Flour
Calories: 59
Adjust Servings Here: 1 cup
Description
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.
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.
- 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.
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.
- 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.
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
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