Almond Flour
Almond Flour
King Arthur and other brands of natural almond flour are fine and they’re made from the same almonds sold in stores, but they don’t have all the essential oils of a freshly ground almond flour.
Ingredients (2)
Ingredients (2)
Instructions
Bring a large pot of water to a boil over high heat.
Pour in the almonds and blanch for 30 seconds, then drain and set aside to cool.
When cool enough to handle, use a clean kitchen towel to remove the skins.
Trasnsfer the almonds to a food processor (work in batches as necessary) and buzz until they are broken down to the consistency of fine sand.
Don’t overprocess, or you’ll end up with almond butter!
The almond flour will keep in a sealed container in the refrigerator for 1 month or in the freezer for up to 1 year.
Notes
Notes
Use the solids from making almond milk for granita di mandorla (see page 207) to make almond flour. The 2 cups of almonds from that recipe will yield around 11/2 cups flour. Spread the almond pulp over a baking sheet and dry it out in a 200ºF oven until dry, about 2 hours.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
