Almond flour at home

To make almond flour at home, in addition to the nuts themselves (use the quantity as necessary), we need a little simple water. Almonds, of course, use raw sweet. In addition, you can not do without a coffee grinder in which we will grind the dried nuts into flour.

Pour the nuts into a suitable dish and fill it with boiling water so that the liquid completely covers the almonds. We leave 10-15 minutes so that the water has cooled a little.

Then we drain the water. Thanks to the warm «bath», the walnut skin swelled and moved away from the nucenca.

Now you can clean the almonds. This is done very simple and pretty fast — we hold the nuts between the fingers of one hand, the second we dig up a piece of the skin and simply press on the nut. Just look more neat: the almonds are slippery, they literally jump out of the skin and can fly far.

Further, the purified almonds need to be dried. As I said above, drying methods can be different. If you need white flour, dry almond nuts at room temperature about a week — the time depends on the humidity in the room. To do this, lay out nuts on a tray, which is previously covered with paper towels or napkins. Cover on top with wipes in one layer and remove. The next day, transfer the nuts to new napkins and so on. In addition, you can quickly dry the almonds in a pan, in the oven (as I do) or microwave, if you are quite happy with the cream tint of almond flour. We heat the oven by 100-150 degrees and lay out peeled nuts on a baking sheet. From time to time we turn the almonds so that it does not burn, after which we let cool. In a hot pan or in the microwave, nuts are dried only for a couple of minutes, but at the same time they need to be stirred constantly so that the almonds do not burn.

So, the almond walnut dried in any suitable method must be allowed to cool completely, after which it will be possible to proceed to the chopping stage, that is, to make almond flour at home.

There are also subtleties and nuances, which should not be neglected. First of all, you need to grind almonds in small portions and do not long. It is best in the pulsating mode, which is with stops, shaking the coffee grinder. The fact is that when the nuts are heated (the knives of the coffee grinders are very heated during the grinding process), the oil will begin to be released, due to which the flour can stick together with lumps. In addition, some cooks recommend grinding almonds along with powdered sugar (if the addition of this product is provided in the recipe with almond flour) — then the likelihood of coming is minimized.

When you get the first portion of almond flour, pour it into a separate dish, and then load the next part of the nuts.

Almond flour is almost ready, but you need to do something else.

It is imperative to sift (preferably several times) through a small sieve, since still in the total mass there are small pieces of nuts, which later need to be chopped again in a coffee grinder and sift again.

Home almond flour is ready. It can be used immediately or stored in airtight bowl for several weeks.

This delicious and fragrant product will become the basis for a huge number of all kinds of home -made kitchen dishes.

Be sure to try to make almond flour at home, and then do not forget to share your impressions!

By the way, and here is an example of a recipe with almond flour — the biscuit of the Jaconde. Very aromatic pastries with saturated walnut taste.

Or French pastry cake (from white almond flour).