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Homemade Almond Flour
Homemade almond flour is easier to make than you think! 1 cup of raw almonds yields about 1 ½ cup of superfine almond flour, but I recommend grinding a bit more than you need just in case.
Prep Time
15 mins
Total Time
30 mins
Course:
Condiments
Cuisine:
American
Ingredients
- 1 1 cup raw almonds
Instructions
- To blanch raw almonds (if using peeled or sliced almonds, skip to step 3), submerge almonds in boiling water for no more than 30 seconds, then drain and spread out on a paper towel-lined plate. One they've cooled slightly (and ice bath is optional if you want), you should be able to squeeze the almonds right out of their skins. You can also rub the nuts between layers of paper towels, the friction may be enough to remove most of the skins.
- To dry out the blanched almonds, spread out on a baking tray place in a warm 170ºF oven for 1 hour, then turn off the oven and leave the almonds in the oven overnight to dry completely. You can also bake at 225-250ºF for 20-30 minutes, taking care not to let the nuts get brown. Let cool completely before grinding.
- Working in small batches, pulse blanched and dried almonds in a food processor or clean coffee grinder. Give it 2-3 brief pulses, don't overdo it or the nuts will warm and start to release their oils (which means they are on their way to becoming almond butter). Once they get oily, there's no fixing it, unfortunately.
- Dump ground almonds into a sifter or sieve, then sift over a bowl. The fine flour will fall into the bowl, and you'll be left with a sifter full of the larger pieces.
- Transfer these larger bits back into your grinder, adding more nuts if you have more to grind. Repeat the process, pulsing just a few times then sifting, until all the nuts are finely ground.
- Almond flour should be stored in a cool, dry, and dark location, sealed in an airtight container or jar, or in the fridge where it'll keep for 2-3 months. For longer storage I recommend vacuum sealing and freezing for up to a year.
Cup of Yum