Lately I have been using a lot of almond flour in my baking. My original stash was a gift and it was dwindling fast, so when I went to purchase a bag at our local whole foods store I almost croaked! I ended up paying $10.95 for 1lb of almond flour! I bought it. I had too. We needed bread and I didn’t have time to make some. But a few days later, I went back and bought almonds and made it myself!
Can you tell the difference?
Our texture was identical to the leading brand I had bought. The best part, I made 4 cups of flour for a little less than $14.00. That is approx. 2 lbs of flour.
Here is how you can make your own:
5 cups unsalted, un-roasted almonds – if you can only find salted almonds, rinse the almonds really well before blanching them
Food processor – or blender
Large sauce pot
Medium bowl for skins
Pour 5 cups of almonds into a large sauce pot. Fill the pot half way with water – if you are unsure if the pan is half way full, place the tip of your index finger on top of the almonds, the water should reach almost up to your middle knuckle.
Bring the water/almonds to a boil using HIGH heat. Once the almonds start to boil, turn the heat down to MEDIUM and continue to boil until the skins start to blister (approx. 5 minutes).
Strain, and rinse quickly with cold water. While the almonds are still warm, pinch an end of the almond and “pop” them out of their skins. My daughters love to help with this!
Once all the almonds are naked, place them on a towel and pat them dry. This is to remove the outside moisture. Lay them to dry on a cookie sheet for about an hour, or until the nuts are no longer sticky to the touch.
Wait! What about all these skins? Almond skins are a great addition to a garden compost, or are perfect for the trash 😉
Once the nuts are dry, using a food processor – or blender, in my case – add 1 cup of almonds at a time and blend pn HIGH until finely ground. This should only take a minute or so. If you are using a blender, you may have to remove the bottom after each batch to remove the flour under the blade. Continue in this manner until all the almonds are ground, pouring the ground almonds onto a cookie sheet as you go.
Once all the almonds have been ground, divide the ground almonds between two cookie sheets, smooth out into an even layer, and place into a cold oven. Heat the oven to 170*, turning it off once the desired temperature is reached, and let the almond flour dry for 20 minutes. Stir occasionally.
After 20 minutes remove the pans from the oven and using your fingers break apart the lumps. Place back into the oven for another 5 minutes. Remove the pans from the oven and cool. Use in any recipe calling for almond flour!
Makes: a little more than 4 cups of flour.
Store in an air tight container in the fridge.
If you have children who like to help you in the kitchen, incorporate them by letting them make their own flour! Please note that you may have to grind it a bit before you use it, but they will enjoy helping. Here’s how:
After the almonds have been popped out of the shells, have the kids dry them off in old, clean, towels:
Once they are dry, place the almonds in a freezer size Ziplock bag:
Seal it shut and move outdoors – or into a place that doesn’t have tile. Using wooden rolling pins, have the kids beat the almonds. After a few good hits the kids can see the almonds beginning to break down into flour! You can also use mallets, or meat tenderizer, if you don’t have wooden rolling pins. Remember to watch for fingers!
Once all the almonds have been smashed, pour the now almond flour onto a cookie sheet to dry. Let the flour sit for an hour before you use it.
The flour will be extra course. If you want, you can use your blender, or food processor, to grind the flour finer.