Tuesday, February 7, 2012

How to make almond flour

Got a recipe that calls for almond flour but all you've got in the pantry are whole, skin-on almonds? No problem. Or maybe all you have are blanched almonds? Even easier. If you've got a food processor, you've got almond flour. Well, almost.

For those in the skin-on camp, what you've got to do, is, well, blanch the almonds. Far from being a specialized process that can only occur in some mechanized factory, blanching and skinning almonds is a breeze. First, fill a pot with enough water to cover your almonds. Cover it and heat it to boiling. Drop in your almonds and set a timer for 45 seconds:

Drain the almonds and dump them out onto a towel:

When they're cool enough to handle, all you have to do is rub off the skins with your fingers. If you've ever shelled fresh beans like favas, the process is almost exactly the same: you sort of grip the almonds between your thumb and forefinger and push. It'll slide right out of its skin:

And now you've got a whole mess of pristine blanched almonds (or, if you started out with those, they'd look something like this):

When they've cooled completely, place them in the bowl of the food processor, fitted with the normal blade. Pulse until the almonds become flour. Don't overprocess, as this will result in (pale, inferior) almond butter!

So now that you've got almond flour, how will you use it? I used mine in this. Stay tuned for that post, up next!

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