Almond flour plays a fundamental role in many recipes. It is a gluten-free ingredient, but rich in protein. You can use it to make almond paste, add a delicious note to many desserts and create a different breading than usual. Fortunately, making almond flour is a very quick and easy process.
Steps
Part 1 of 2: Finely Processed Almond Flour
Step 1. Take the dose of peeled almonds you need, preferably activated
You can use as many as you want because they are the only ingredient in the recipe. Simple, isn't it? Prepared with peeled almonds, or almonds without the peel, it will have a more uniform color and flavor.
- To peel the almonds, simply cook them in boiling water for one or two minutes, without a lid. Then you can remove the peel by rubbing it with a cloth or your fingers. Let them dry completely before use, otherwise you will get butter instead of flour.
- Why do they need to be activated? Activating the almonds means leaving them to soak for 12-24 hours. In this way, they are more digestible and ensure better absorption of their nutrients. Specifically, the activation process eliminates enzyme inhibitors present in the outer lining by increasing the body's enzymatic activity during digestion.
Step 2. Once dry, pour them into a food processor, blender, or coffee grinder
As mentioned above, the quantity is irrelevant. However, it is best not to overdo it because almond flour does not keep for long (3 to 6 months in the refrigerator and even less if left at room temperature).
Step 3. Blend until you have a fine, grainy flour
It usually takes 30-60 seconds. The time varies according to the power of the appliance.
If you want flour with an even finer consistency, increase the grinding time slightly. Be careful not to overdo it, or it could turn into almond butter
Step 4. Use it immediately or label it and store it in a cool place
Unused flour kept at room temperature can turn rancid when it oxygenates for too long.
Part 2 of 2: Coarse Almond Flour
Step 1. Pour the dose of activated almonds you need into a food processor, blender or coffee grinder
There is no huge difference between the two varieties of flour. The only peculiarity that distinguishes them, in fact, is the presence or absence of the peel: the former is obtained with peeled almonds, while the latter with whole almonds. Therefore, if you decide to make coarse flour or want to follow a recipe that calls for this ingredient, you may want to use peeled activated almonds instead of peeled ones.
Step 2. Blend them for a shorter period of time than indicated for peeled almonds
Normally, flour made from whole almonds has a slightly coarser consistency. If you blended the peeled almonds for 45 seconds, now you only need 30.
Step 3. Use it immediately or label it and store it in a cool place
Unused flour kept at room temperature can turn rancid if it oxygenates for too long.
Advice
- To save money, you should use the almonds you need to make almond milk (1 part of almonds and 4 of water in a food processor). Filter the whey through a sieve and set aside, then dry the pulp. Then grind it until you get flour.
- Do not blend the almonds for too long, or you will get a buttery mixture.
- For best results, sift the almond flour. Remove the larger pieces and blend them again until finer.
