Almond flour, unlike plain wheat flour, has a tart, spicy taste. It makes excellent desserts and baked goods. You can prepare this flour at home, and we will tell you how to do it.

The main product is almonds. The amount depends on what you are planning to cook and how much flour you may need.

How to make almond flour:

1. First you need to remove the husks.
2. We wash the nuts under the tap, put them in a deep bowl and pour boiling water over them.
3. After 5 minutes, drain the water and remove the thin skin from the hot nuts.
4. Heat a frying pan on the stove, add the nuts and cook for 2 minutes. The surface of the cookware must be dry. Stir the almonds constantly to prevent them from burning. Wait for the contents of the pan to cool.
5. Close them in the freezer for 20 minutes.
6. Grind the nuts in a coffee grinder or blender. To prevent future flour from sticking together, grind it together with powdered sugar.
7. Load in handfuls of nuts in several batches. Turn on the blender for 30 seconds.
8. Pass the resulting flour through a sieve. Grind the remaining pieces in the sieve again.
9. It is better to prepare flour in advance and store it in jars.

Almond flour cookies: recipes

Try adding almond flour to your homemade cookie recipe, and you will feel how the taste immediately changes, becoming more refined and delicate.

French macaroon cookies

You will need:

• white sugar – 80 g;
• almonds – 130 gr;
• two eggs;
• vanilla sugar – 40 g;
• salt – 5 gr.

Let's prepare it step by step:

1. Prepare almonds according to the instructions above. Grind it into flour without lumps.
2. Pour the egg whites into a separate bowl and add salt. Beat the mixture with the addition of granulated sugar until it is completely dissolved. Then add vanilla sugar and process the mixture until hard peaks form.
3. Pour in the almond flour and stir, making sure that the foam does not settle.
4. Divide the resulting dough into three parts. Let's prepare food coloring in two colors.
5. Pour blue dye into the first bowl of dough, red dye into the second, and dry cocoa into the third.
6. We put dough of different colors into a pastry syringe and squeeze it onto a baking sheet covered with parchment. You should get a small round shape. Fill the entire pan with them.
7. Preheat the oven, then turn it off and put the cookies in it for half an hour.
8. Combine the couverture with whipped cream and refrigerate for 30 minutes.
9. Place another on one colored round of dough, placing a layer of filling between them.
10. The most delicious and beautiful dessert is ready. Enjoy your tea.

Oatmeal baking

These cookies are especially nice to eat at breakfast, washed down with milk or kefir.

Main products:

• salt – 6 g;
• one egg;
• a piece of butter – 170 g;
• almonds – 10 g;
• baking powder for dough – 5 g;
• oat flakes – 190 g;
• almond flour – 100 g;
• brown sugar – 70 gr.

How to make almond flour cookies:

1. Grind 140 grams of oatmeal in a blender bowl. We will use the rest in its entirety.
2. Combine almond flour, salt, chopped oatmeal and brown sugar in one bowl.
3. Pour in the chicken egg and add a piece of melted butter. Form the mixture into dough.
4. Pour in whole flakes and mix.
5. Using a spoon, place the dough balls onto baking paper placed on a baking sheet.
6. Press an almond into each cookie.
7. Bake for 25 minutes in an oven heated to 170 degrees.
8. Let the delicacy cool and serve.

How to make Amaretti cookies

This dessert is the perfect complement to aromatic coffee for breakfast.

Recipe Ingredients:

• chopped almonds – 390 g;
• three chicken proteins;
• sugar – 80 gr.

Step-by-step preparation:

1. Turn on the oven in advance, let it warm up to 150 degrees.
2. Line a baking tray with baking paper
3. In a food processor, process the peeled almonds into flour.
4. Pour sugar into it and grind for 15 seconds.
5. Add the egg whites and continue beating until a soft dough forms.
6. Use a teaspoon to scoop out the dough and place it on baking parchment.
7. Cook the cookies in the oven for 25 minutes.
8. Cool the dessert and serve it with tea.

Delicious treat with honey

You will need:

• a pinch of salt;
• sesame – 35 gr;
• almond flour – 0.15 kg;
• nut butter – 100 g;
• baking powder – 3 g;
• honey – 125 gr.

Step-by-step instruction:

1. Combine salt, almond flour and baking powder in a large bowl.
2. Pour honey into a separate bowl and add nut butter to it, mix.
3. Now combine the contents of both bowls and stir the mixture first with a fork.
4. A thick, soft dough should form.
5. Tear the dough from the kolobok into small pieces and form them into small balls, no larger than a walnut.
6. Pour sesame seeds into a saucer and roll the dough products in it.
7. Place on the surface of the parchment. We flatten each of them with the bottom of the cup from above to a thickness of 0.5 cm.
8. Bake in the oven preheated to 170 degrees for 15 minutes.
9. Carefully remove them from the baking sheet onto plates and serve cooled for tea. Bon appetit!

Almond chocolate cookies

Grocery list:

• water – 18 ml;
• powdered sugar – 310 g;
• dark chocolate – 100 g;
• egg whites – 4 pcs.;
• dry instant coffee – 7 g;
• peeled almonds – 130 g;
• wheat flour – 50 g;
• cocoa powder – 200 gr.

Cooking step by step:

1. Pour the whites into the bowl and turn them into foam using a mixer.
2. Pour powdered sugar into the whites through a sieve and mix.
3. Combine cocoa, wheat flour, dry coffee in a separate bowl, pour in water and mix the mixture with a mixer for about 5 minutes.
4. Grind the chocolate pieces and peeled almonds in a blender or food processor.
5. Combine the whites, cocoa mixture and ground almonds in a common bowl and mix.
6. Place a teaspoon of lumps of the resulting dough on a baking sheet. First line the baking tray with baking paper.
7. All that remains is to bake them in an oven heated to 180 degrees for 15 minutes.

It’s not difficult to add variety to your menu - just use your imagination and not be lazy. Usually the stimulus for this is a dish that you tried in a cafe or at a party and literally fell in love with its taste. In this case, a real housewife will not be able to sleep peacefully at night until she repeats this masterpiece with her own hands. The only obstacle to her goal can be exotic ingredients in the recipe, previously unknown and/or rarely found on sale. Almond flour is one of those ingredients, without which it is impossible to prepare some very tasty desserts. Luckily, you can make almond flour at home. This process guarantees its freshness and quality, and gives you a new culinary experience.

In addition, flour made from almonds or other nuts is an excellent alternative to premium wheat flour. Simply replace wheat flour with almond flour in any recipe, and the finished dish will be not only delicious, but also healthier.

Almond flour: composition, properties and features
Almond flour, often called almond powder because of its fine grind and white color, is nothing more than crushed sweet almond grains. Although white powder is obtained only if the almonds are previously peeled, otherwise the flour will have a beige tint. The main area of ​​application of ground almonds is cooking and specifically confectionery. Adherents of healthy eating and people on a low-carb diet use almond flour even more often, replacing refined flour with it not only in baking, but also in many other dishes. In all cases, almond powder does an excellent job as a thickener, breading and dough base. But it has proven itself best:

• Almond flour for marzipan. Together with sugar syrup, it forms a plastic mass - edible “plasticine” for the formation of sweets, decorative figures and other edible decorations, dessert bread and much more. etc.
  
• Almond flour for macarons. These French almond-powdered cakes are all the rage in restaurant fashion right now.
  
• Almond cake flour is used for baking biscuits, muffins, pies, breads, etc.
  

Obviously, almond powder will find its way into your kitchen anyway. And at the same time it will contribute to the health of household members, because its nutritional value is much superior to refined flour. Almond flour retains the chemical composition and all the properties of whole kernels. And this is at least 30% protein with a complex amino acid composition, valuable fatty acids, dietary fiber and complex (so-called “slow”) carbohydrates. Unlike premium grain flour, which is practically devoid of vitamins, almond flour contains vitamin E, several B vitamins and carotene. It contains a lot of potassium, phosphorus, magnesium and calcium. Of course, all these components will not make a sweet dessert or sugar cookie low-calorie and absolutely harmless just due to the fact that it contains almond powder. But compared to other confectionery products, such sweets will be preferable. They have a slight nutty flavor, a particularly delicate texture and fill you up quickly, so you won’t eat much even though any dishes with almond flour are very tasty.

Homemade almond flour
So, are you impressed by the properties and qualities of almond flour and want to try them as soon as possible? Great idea, and as for the main ingredient, you can look for it in stores or make your own almond flour at home. It is not as easy as many pastry gurus promise, but it is also so difficult that it is not possible to cope with this task with the proper amount of accuracy and patience. But before you start making almond powder at home, decide what exactly you are going to cook. The preparation of raw materials and the technology for grinding almonds into flour will depend on this. There are only two options:

1. White almond flour, or almond flour from peeled almonds, is a snow-white powder used in the formulation of delicate desserts, sponge dough, and some types of cakes. It takes longer to prepare because it involves peeling the skins off the almonds. If your recipe calls for white almond flour, place the almonds in a deep bowl and cover completely with very hot water. Leave for 5 minutes, then drain the hot water and rinse the kernels with cool running water. Then pour boiling water over the almonds again and wait 10 minutes. After this time, the steamed skin will come off easily.
   
2. Almond flour, made from unshelled almonds, is used in many recipes where the color of the powder is not a factor, such as chocolate. These include baked goods, salads, and many other dishes. In this case, the preparation of almonds can be limited to sorting out spoiled kernels and washing in cool water.
   

Peeled or simply washed almonds must be dried before grinding, otherwise you risk getting soft almond pulp instead of powder. Ideally, the kernels should be spread out in one even layer in a dry and well-ventilated place, preferably in the light, and left for at least two days. But, since most modern cooks don’t have the time to wait that long, you can speed up the process by drying the almonds in the oven. Preheat it to approximately 85°C. Cover a baking sheet with parchment and pour almonds in one layer, after cutting each kernel into 2-3 parts with a knife. Keep the almonds in the oven for no longer than 20 minutes to prevent them from burning and to keep them white. During this time, stir the kernels once. You can dry the almonds in a dry frying pan, but then it will be more difficult to protect them from overcooking. Cool the dried almonds completely (you can even put them in the refrigerator) and start grinding using one of the following methods:

1. Almond flour in a blender. Pour the toasted almonds into the blender bowl, no more than half its capacity. Turn on the machine at medium speed for 20 seconds, then tap the sides of the bowl to shake off any stuck-on flour particles. Turn it back on for 20-30 seconds, knock down the sides and use the prepared almond powder according to the recipe. When prepared in a blender, it will not have such a fine grind as a coffee grinder can produce.
   
2. Almond flour in a coffee grinder requires a special approach, but it turns out very thin and delicate. But, if the device operates for too long, the blades will have time to heat up and turn the almonds into paste instead of flour. Therefore, grind the almonds in a coffee grinder in short bursts of 15-20 seconds, taking breaks between them.
   
3. Almond flour without a coffee grinder can be made in a food processor (the choice of mode depends on the features of the model) or even a meat grinder. In the second case, be sure to spin the almonds several times to break up the remaining large pieces of kernels.
   

It is advisable to use almond flour immediately after cooking. Over time, it loses its subtle aroma and cakes into lumps. Despite the fact that the fatty acids in almonds and almond flour are in a stable form and do not go rancid, it is better to prevent oxidative processes. To do this, store the remaining almond flour in a jar under a tight lid without access to moisture and use it as soon as possible. Before adding to the dough, be sure to sift the flour through a sieve. In principle, you can also preserve almond flour for a long time - but then you will have to pour it into an airtight plastic container and put it in the freezer. But in general, as you can see, both preparing and using almond flour is not particularly difficult and does not cause much trouble. And they are certainly lost against the background of the opportunities that almond powder provides to a skillful and inventive cook. Therefore, we wish you inspiration and, of course, bon appetit!

Today I will tell you and show you how to make almond flour at home. Essentially, this valuable and expensive product provides powdered sweet almond nuts. The use of almond flour in cooking is not limited to the preparation of the famous macaroons - it makes amazing biscuits, marzipan, desserts, as well as delicious fillings for various homemade baked goods.

It must be said that the cost of finely ground almond flour for many (and for me personally) is prohibitively high, and it is difficult to buy. This product is much more expensive than the nuts themselves, even in peeled form! But if you want, you can easily make your own almond flour. In this case, it is not even necessary to peel the nuts - then you will get brown almond flour. It can be used in making muffins, biscuits and chocolate macaroons.

But in this recipe I will show you how to peel almonds and get flour. I make it for baking muffins and biscuits, so I dry the nuts until slightly browned - then the flour has a richer almond aroma. If you want snow-white (with a subtle creamy tint) almond flour, the peeled nuts need to be dried at room temperature for quite a long time - about a week.

Ingredients:

Cooking step by step:

To make almond flour at home, in addition to the nuts themselves (use the quantity as needed), we need a little plain water. Naturally, we use raw sweet almonds. In addition, we cannot do without a coffee grinder, in which we will grind the dried nuts into flour.

Pour the nuts into a suitable container and pour boiling water over them so that the liquid completely covers the almonds. Leave for 10-15 minutes so that the water cools down a little.

Then drain the water. Thanks to the warm “bath,” the nut skin swelled and moved away from the kernels.

Now you can peel the almonds. This is done very simply and quite quickly - hold the nut between the fingers of one hand, pick out a piece of skin with the other and simply press on the nut. Just be careful: almond kernels are slippery, they literally jump out of the skin and can fly far.

Next, the peeled almonds need to be dried. As I said above, drying methods can be different. If you need white flour, dry the almonds at room temperature for about a week - the time depends on the humidity in the room. To do this, you need to lay out the nuts on a tray, which is previously covered with paper towels or napkins. Cover the top with napkins in one layer and remove. The next day, transfer the nuts to new napkins and so on. You can also quickly dry the almonds in a frying pan, in the oven (that's what I do), or in the microwave if you're happy with the creaminess of the almond flour. Preheat the oven to 100-150 degrees and place the peeled nuts on a baking sheet. Turn the almonds over from time to time to prevent them from burning, then let them cool. It only takes a couple of minutes to dry the nuts in a hot frying pan or in the microwave, but they need to be stirred constantly so that the almonds don’t burn.

There are also subtleties and nuances here that should not be neglected. First of all, you need to grind the almonds in small portions and not for long. It is best in pulsating mode, which is with stops, shaking the coffee grinder. The fact is that when the nuts are heated (the coffee grinder knives get very hot during the grinding process), oil will begin to release, which can cause the flour to stick together in lumps. In addition, some chefs recommend grinding almonds together with powdered sugar (if a recipe with almond flour calls for the addition of this product) - then the likelihood of clumping is minimized.

Almond flour is a product often used in confectionery: it is an integral component of French macarons, a frequently used component of shortcrust pastry and a variety of creams and fillings. In France you can buy almond flour without any problems, but in our country this product is quite exotic and is not always easy to buy. But this won’t scare our housewives - they know how to cook condensed milk on their own, and prepare mascarpone from cream, and making almond flour on their own is as easy as shelling pears, for this you need a little free time and a coffee grinder.

First you need to peel the dark skins from the almonds so that the baked goods have a beautiful white color, without any admixture of nut shells.
To do this, rinse the almonds with water, place them in a bowl and pour boiling water over them.

After 10 minutes, rinse the almonds with cold water, put them back in the bowl and fill them with hot water again. After 10 minutes, drain the water and peel the skins from the nuts - it easily separates and the almonds seem to “jump” out of the shell.

Peeled almonds can already be used if you need the nuts whole.

If you need almond flour, then you need to tinker a little further.
First, the almonds need to be dried, since they cannot be ground well when wet. You can dry it either for several days on a spread towel, or for several hours in the oven. To do this, preheat the oven to 100 degrees, scatter the nuts on a parchment-lined baking sheet and dry. Periodically check the “dryness” of the almonds - they should dry out, but under no circumstances burn. Cool the dried almonds completely.
Grind dry and cooled almonds into flour using a coffee grinder. You need to grind quickly, in several steps for literally 10-20 seconds, shaking the coffee grinder periodically so that the nut particles do not stick to the walls and blades. If you don't pause and grind too long, the grinder blades will heat the nuts, causing them to release oil and clump together. The same procedure can be done in a meat grinder, passing the nuts two or three times.

Store almond flour in a tightly closed glass jar in a dry place.
To extend its shelf life, keep it in a dark place and do not spoon it with a wet spoon.
Before adding almond flour to the dough, sift it through a sieve - this will get rid of caked lumps and allow it to be evenly distributed in the dough or cream.
But if you plan to prepare, for example, chocolate dough or mousse, where it is not important to get a white color, then you can safely grind the almonds unpeeled, straight with the skin.
Try it and everything will work out!

Almond flour is nothing more than ground almond kernels. This bulk ingredient is found in many gourmet recipes. However, it is not always easy to find on supermarket shelves. In this regard, we will look at how almond flour is prepared at home.

The aroma of almonds attracted us...

Did you go to a restaurant yesterday and try an unusually delicious dessert? The chef was kind and shared his secret with you. And now you are already dreaming of how to cook this dish at home. But here’s the problem: I don’t have almond flour on hand.

Let's start with the main thing. In appearance, almond flour is practically no different from the usual baking powder. It may have a beige tint. The color of the flour will indicate the quality of the processing of almond kernels.

Read also:

If the skin of the nuts has not been removed beforehand, a beige color will appear. This flour tastes no different from its snow-white sister, but can affect the color of the baked goods. That is why it is better to add beige almond flour to salads, chocolate biscuits, and desserts.

Culinary educational program

Few people know that almond flour comes in two types:

• low fat;
• ordinary.

If you ask how to make almond flour at home without fat, you are unlikely to find information. You can make regular almond powder at home. Why, you ask? Everything is very simple. Low-fat flour contains virtually no oil. The oil extract is extracted from the almond grains by cold pressing and then processed into powder. As you understand, there is no special equipment at home, and familiar kitchen gadgets are unlikely to help us in such production.

The price of such flour is much higher and it is difficult to find. It differs from the usual one in only two features:

• it has a finer consistency;
• No oil is released during heat treatment.

Let's not run ahead of the culinary locomotive, but do everything in order. Any process goes through several stages, such as:

• Preparation;
• direct processing;
• storage.

The preparatory stage is the most important

The company doesn’t knit brooms, and we don’t need the second grade. We will be preparing white almond flour. To do this, you need to remove the skin from the almonds. Blanching will help us with this. Let's do it using the following algorithm:

1. Place the almonds in a bowl and pour boiling water over them.
2. After exactly 10 minutes, add boiling water, and in return pour a mug of cold water over the nuts.
3. Let's play with the temperature contrast again and pour boiling water over the almonds for another 10 minutes.
4. Now the skin will come off easily and effortlessly.

Cooking process in detail

To make almond flour at home, we need kitchen gadgets. We can use a food processor, blender or coffee grinder. Don't waste your time and effort. The longer you grind the almonds, the finer the flour you will get.

Compound:

• almonds - 100 g.

Preparation:

• Repetition is the mother of learning. Therefore, we are not afraid to repeat that we pre-process the almonds, or rather, blanch them.

• Pour boiling water over the almonds and note the time.

• 10 minutes - minimum. You can blanch the nuts longer. The longer we keep the nuts in boiling water, the easier it will be for us to part with the skins.
• With a slight movement of your hand, remove the skin from the almond nuts.
• Place the clean product in a dry bowl.

• If you grind wet almonds, you will most likely end up with a paste rather than flour.
• We need to dry the almonds. This can be done in the oven or microwave oven.
• If you are not in a hurry, you can dry the almonds naturally. It is enough to spread it on parchment and leave it in a well-ventilated area for two days.
• When heat treating almond kernels, it is important not to overdry them or burn them, otherwise we will lose not only their snow-whiteness, but also their original taste.

• Once the almonds are dried, you can begin the process of grinding them.
• It is unlikely that you will be able to achieve the desired consistency by hand, so you should use modern kitchen appliances.

• To perfect your homemade almond flour, sift it through a sieve.

• That's it: almond flour is ready.

A little tip: it’s better to prepare almond flour in small portions so that you can immediately use it for desserts, salads or cream. And if you still prepared a little more almond powder, then you need to store it in an airtight container in a dry place or freezer. Please note that over time, almonds will lose their taste and aroma. You will simply throw such flour in the trash.