Almond flour is all the rage lately. It’s the flour used in macarons and many grain free paleo recipes.
Blanched almond flour is not to be confused with almond meal, which is much grainier and often what you see out in the market place. Good blanched almond flour is the almond flour you want to use for baking. It’s expensive so I often make my own.
I use this flour for macarons and I purchase the almonds in large bag at Costco. It’s much more cost effective, and I can make a little at a time.
How to Make Blanched Almond Flour
Blanch the almonds in boiling water for one minute, no more than that. Rinse in cold water.
The peels will slip off, but this does take about five minutes to do. Be patient.
Dry them on a clean towel for a few hours.
Process in a few food processor, pulsing for about 3 seconds at a time, so as to not make almond butter.
Process in a Vitamix, pulsing for about 5 seconds at a time on medium speed and then stopping for about 30 seconds. Move the almonds around, making sure to move the almonds from the bottom. This is how I do it; it’s less grainy than the food processor.
Keep in a cool place or refrigerate.
If you are making macarons, you want your flour as fine as possible, as you will need to sift it. I will use a bit of confectioner’s sugar when I’m processing (a tablespoon).
- 1 cup Almonds (makes 1 cup flour)
- Food Processor or Vitamix type blender
- Boil almonds for one minute until skins fall off.
- Rinse in cold water.
- Dry on a clean towel.
- If using a food processor, pulse 3 seconds at a time, so as to not make almond butter.
- Process in a Vitamix, pulsing for about 5 seconds at a time on medium speed and then stopping for about 30 seconds. Move the almonds around, making sure to move the almonds from the bottom. This is how I do it; it's less grainy than the food processor.
- If using in macarons, you will need the flour very fine and the flour should be sifted.