DIY Almond Flour
A Super-fine natural almond flour made from whole almonds with the skin intact
Super-fine almond flour lends a moist texture and rich buttery flavor to your cakes, cookies, and cupcakes.
There is only one ingredient " almonds" it doesn´t get much simpler than that.
Making a super-fine almond flour at home is so simple, not to mention how fresh the almond flour is.
You can make two kinds of super-fine almond flour, One is by using whole almonds with the skin intact, I love using this to give my cookies a more distinctive appearance or texture.
Or make skinless almond flour from blanched whole almonds that are ground to a super-fine texture, This is great to use when making macarons.
Once a month I make super-fine almond flour and keep it in an airtight container.
To make this DIY Almond flour you need a grinder attachment on your mixer or a high-powered blender or a food processor.
Before you start
For all the step-by-step, pictures scroll to → Notes and click on the clickable link, or swipe to see a video of how I grind my almonds.
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- Bakers tip
→Natural almond flour is ground from whole almonds with the skin intact or from blanched whole almonds, It is grain-free and gluten-free and It lends a moist texture and rich, buttery flavor to cakes, cookies, pancakes, or cupcakes. The ingredient is only one “almond” It doesn't get much simpler than that.
Super-fine Almond flour (skin intact)
- 500 gram whole almonds with the skin intact
- 1 tablespoon of cornstarch, only if using a food processor
Super-fine Almond flour ( Blanched)
- 500 gram whole blanched almonds
- 1 tablespoon of cornstarch, only if using a food processor
Direction for DIY Almond Flour
- To make this DIY you need a grinder attachment that fits on your mixer, a high-powered blender or a food processor, or a coffee mill.
- if you are using a food processor you need to add a tablespoon of cornstarch to prevent the nuts from clumping, take care to not over-blend, or the nuts will start to release their oils and you will end up with nut butter.
- If using your grinder attachment, grind the almonds at medium speed by adding almonds a little at a time.
- If you use a high powdered blender, place about 200 grams of almonds at a time in your blender, secure the blender lid, use the tamper inside your blender to get almonds moving if needed, Blend the almonds for about 1 minute until fine and powdery, take care to not over blend, or the nuts will start to release their oils and you will end up with nut butter.
- If you are using a food processor, place your almonds and cornstarch in the food processor, and grind until fine, Do not over-grind or they will turn into a paste
- Store the almond flour in an airtight container for up to 2 months, or in the fridge to keep it fresher for longer.
For a few step by step pictures or to see the texture
of the two almond flours.
Click → here
