There’s no need to purchase pricey, store-bought almond meal or flour when you can easily make it at home. A solution for those needing a grain-free baking alternative and a must for French macaroons, almond meal or flour can be made from raw almonds and a few minutes in the blender. Although the terms almond meal and almond flour are interchangeable, almond meal is usually seen as coarser, used for breading and pancake batter, while almond flour is considered fine, like white flour, perfect for precision baking with smooth results.
Things You'll Need
Pour raw, whole almonds about halfway up into a high-quality blender or food processor with a strong motor.
Pulse the almonds in the blender or food processor in 10-second intervals, stopping in between to mix the almonds slightly. Continue pulsing until all of the almonds have turned into a coarse crumb for almond meal.
Sift the almond meal with a flour sifter over a mixing bowl if you want a fine almond flour. The texture will be powdery, somewhat similar to white flour.
Bring water to a boil in a pot on the stove, then add whole raw almonds. Boil for 1 minute, then remove them from the heat.
Drain the almonds in a strainer and rinse them under cold, running water. Pat the almonds dry with a paper towel.
Pinch each almond on one end between your fingers, pressing gently to pop them out of their skins. Aim the almonds into a bowl as you pinch to prevent them from flying across the room.
Pour the peeled almonds into a blender or food processor and pulse in 10-second intervals, until the almonds are ground into a coarse almond meal.
Sift the almond meal over a bowl to make a fine almond flour.
Pour any thick almond meal chunks left in the shifter back into the blender or food processor to reprocess into finer pieces, then re-sift for almond flour.
Skin-on almonds give the flour or meal more texture and fiber. You can use whole almonds, but pre-sliced almonds, with the skin still attached, are easier to process.
Store almond meal or flour in an airtight container in the refrigerator for up to six months.
References and ResourcesAlmonds Every Which Way; Brooke McLay
Pastry Pal: Pastry Technique: Make Your Own Almond Flour
The Blue Country Ribbon Cookbook; Diane Roupe
Nigella.com: Almond Meal