Today I will tell you and show you how to make almond flour at home. Essentially, this valuable and expensive product provides powdered sweet almond nuts. The use of almond flour in cooking is not limited to the preparation of the famous macaroons - it makes amazing biscuits, marzipan, desserts, as well as delicious fillings for various homemade baked goods.

It must be said that the cost of finely ground almond flour for many (and for me personally) is prohibitively high, and it is difficult to buy. This product is much more expensive than the nuts themselves, even in peeled form! But if you want, you can easily make your own almond flour. In this case, it is not even necessary to peel the nuts - then you will get brown almond flour. It can be used in making muffins, biscuits and chocolate macaroons.

But in this recipe I will show you how to peel almonds and get flour. I make it for baking muffins and biscuits, so I dry the nuts until slightly browned - then the flour has a richer almond aroma. If you want snow-white (with a subtle creamy tint) almond flour, the peeled nuts need to be dried at room temperature for quite a long time - about a week.

Ingredients:

Cooking the dish step by step with photos:

To make almond flour at home, in addition to the nuts themselves (use the quantity as needed), we need a little plain water. Naturally, we use raw sweet almonds. In addition, we cannot do without a coffee grinder, in which we will grind the dried nuts into flour.

Pour the nuts into a suitable container and pour boiling water over them so that the liquid completely covers the almonds. Leave for 10-15 minutes so that the water cools down a little.

Then drain the water. Thanks to the warm “bath,” the nut skin swelled and moved away from the kernels.

Now you can peel the almonds. This is done very simply and quite quickly - hold the nut between the fingers of one hand, pick out a piece of skin with the other and simply press on the nut. Just be careful: almond kernels are slippery, they literally jump out of the skin and can fly far.

Next, the peeled almonds need to be dried. As I said above, drying methods can be different. If you need white flour, dry the almonds at room temperature for about a week - the time depends on the humidity in the room. To do this, you need to lay out the nuts on a tray, which is previously covered with paper towels or napkins. Cover the top with napkins in one layer and remove. The next day, transfer the nuts to new napkins and so on. You can also quickly dry the almonds in a frying pan, in the oven (that's what I do), or in the microwave if you're happy with the creaminess of the almond flour. Preheat the oven to 100-150 degrees and place the peeled nuts on a baking sheet. Turn the almonds over from time to time to prevent them from burning, then let them cool. It only takes a couple of minutes to dry the nuts in a hot frying pan or in the microwave, but they need to be stirred constantly so that the almonds don’t burn.

There are also subtleties and nuances here that should not be neglected. First of all, you need to grind the almonds in small portions and not for long. It is best in pulsating mode, which is with stops, shaking the coffee grinder. The fact is that when the nuts are heated (the coffee grinder knives get very hot during the grinding process), oil will begin to release, which can cause the flour to stick together in lumps. In addition, some chefs recommend grinding almonds together with powdered sugar (if a recipe with almond flour calls for the addition of this product) - then the likelihood of clumping is minimized.

25/02/2015 30/03/2015

Using Almond Flour in Gluten Free Baking

Almond flour is the most common and widely used nut flour, both in specifically gluten-free baked goods and for making delicious and especially delicate cookies, cakes and other confectionery products. In recent years, almond flour, as well as other nut, seed and coconut flours, has gained particular popularity as a staple of baking in the paleo diet, which excludes grains that not only contain gluten, but also all other cultured grains. .

If you look at the chemical composition of almonds, you can understand why replacing regular flour with any grain, not just wheat, improves both the taste and consistency of the product. Almonds contain approximately 20% protein and 53-55% fat. The use of almond flour thereby proportionally increases the protein and fat content in the finished product. As a result, biscuits and muffins baked with almond flour will never be dry and will not bake quickly. In a simple approximation, an almond sponge cake, in taste and softness, will resemble baking with eggs with the addition of butter. So when baking with just almond flour and no grain flour, I never add extra fat to the dough. Even in the traditional fragipan recipe, I prefer to add cottage cheese or fruit purees instead of butter. In my opinion, this technique leads to the enrichment of baked goods with highly digestible, complete protein in the case of cottage cheese, and to an increase in the nutritional value of the product. The addition of various fruit purees, including apples, plums and pears, enhances the flavor of the frangipane filling and makes the consistency of the filling fluffy and tender.

However, it must be borne in mind that the name “almond flour” may give rise to a false impression of the possible replacement of wheat flour with nut flour, in a 1:1 weight or volume ratio. This is unfortunately not the case. No matter how finely the almonds are ground, their particles are much larger than in conventionally ground flour. This means that the almond flour does not absorb the same amount of liquid ingredients in the recipe, and the ratio that we are used to when using wheat flour changes significantly. The amount of liquid, and therefore the density of the dough before baking, also depends on how the almonds are ground. The larger the particles, the less they are able to absorb moisture. Using the same amount of coarse and finely ground almonds by weight can lead to different results when baking.

To obtain consistent and reproducible results when baking with almond flour of different origins, you should always sift the flour through a sieve of the same mesh size. Almond flour is very popular in Australia, it is available in any supermarket and is not much more expensive than other types of gluten-free products, especially such as quinoa flour, tapioca flour, and chia seeds.

Approximately one-third of the contents of a commercial package of almond flour do not pass through the sieve when sifted, and the flour must be ground and sifted after grinding. Sometimes I grind whole nuts with skins on. And the process always turns out to be a 2-step process. Grinding, sifting, and further grinding of the residue.

If for one reason or another almond flour is not available and you need to make flour from unpeeled almonds, I highly recommend a wonderful article with all the details of the process in photographs, and a detailed description of all stages on Victoria’s blog victoriacooking.wordpress.com .

Very often, almond flour is used in a mixture with other grain flour. This is usually rice flour, but almonds will give excellent results with both buckwheat and millet flour. Recently, recipes for regular or sweet bread with a mixture of almond and coconut flour have become very popular in the blogosphere. Coconut flour should not be confused with finely ground coconut. They differ in taste, protein, fat and carbohydrate content, and behave completely differently when baked.

Almonds are also widely used for decoration, most often for sprinkling on the surface of cakes and muffins before baking. Use almonds cut into petals or columns. After cooling, the product is usually sprinkled with powdered sugar.

In my opinion, one of the most interesting, unusual in the intensity of taste and tenderness of sponge cakes are muffins and cakes baked using boiled orange puree and almond flour. I have been baking such cakes for a long time, and with different variations of the recipe. All of them are incredibly tasty, easy to prepare, where the longest procedure is preparing a puree from boiled whole oranges with peel. These cakes or cupcakes do not require any cream. They are so juicy and soft that cream will only spoil them.

Almond flour has a special place in baking on a grain-free diet, where almonds are often the only dry ingredient in the recipe. Even in such conditions you can bake a surprisingly tasty cupcake. The photo below shows an apple almond raisin and cinnamon muffin baked without sugar, using honey and reduced applesauce.

Delicious cookies - simple recipes with photos

Crispy on the outside and stretchy on the inside, these almond flour cookies will remind you of your childhood. You only need 4 ingredients. Step-by-step recipe with photos and videos

35 min

486 kcal

5/5 (2)

One of the most popular desserts in the world now is the French macaron cookie, the name of which is so similar to our pasta, but in fact they are different things. This sweetness has a very long history, and, probably, it was from “pasta” that the familiar Soviet almond cookies borrowed their recipe.

Did you know? Do not confuse “pasta” with American macarons, which are less dietary and fluffy. In addition to almond flour, they also contain coconut flakes, due to which they acquire such fat content.

Kitchen appliances: blender, oven.

Ingredients

If there is a large grocery market near your home, you can try to buy ready-made almond flour, but small stores usually have whole almonds on the shelves.

These cookies can also be made with almond cake if you're like me and love making healthy almond milk but don't know what to do with the leftovers. However, this will no longer comply with GOST standards, and the structure and taste of the cookies will be different.

Step-by-step preparation of cookies

Stage 1

• almonds – 120 g;
• sugar – 230 g.

Stage 2

• egg white – 3 pcs.

Important! To determine the temperature of the dough, simply dip your finger into it. Since 36 degrees is the temperature of the human body, the dough should not burn, but be warm.

Stage 3

• wheat flour – 30 g.

Stage 4

Video recipe for making macaroons

As you can see, these cookies are very easy to make, but if you better perceive information visually in the form of a video rather than text, then here are a couple of video tutorials for making these cookies.

This video presents a recipe from the famous Yulia Vysotskaya, which is slightly different from what I wrote, but just as tasty.

So we have these cookies, crispy on the outside and stretchy on the inside, straight from childhood. You can eat it with tea and coffee, or without anything.

Also be sure to try making other cookies presented on our website. I recommend my favorites.

Almonds ground into a fine powder (or rather, not a nut, but a stone fruit) are called almond flour. This product is widely used in cooking, in particular due to the fact that it not only has excellent taste, but is also extremely beneficial for our health. Thus, almond flour, or as it is also called powder, contains a whole storehouse of useful substances: vitamins E, A, C, PP, B9, B6, B1, B2, B5, saturated fatty acids, beta-carotene, choline, magnesium, zinc, copper, iron, sulfur, chlorine, calcium, potassium, phosphorus, manganese and iron.

There are many recipes for dishes using almond flour: cakes, cookies, pastries, buns, creams for confectionery. The almond product is used to make pancakes, pies and muffins.

It is also added to various children's cereals, be it semolina, oatmeal or millet. After all, this is how you can make an ordinary, simple dish more tasty and nutritious.

But do not think that this product is used only for making confectionery - it is also added as a thickener to some soups and sauces of Mediterranean cuisine.

Today you can buy a ready-made ingredient in any large supermarket, or you can prepare it at home. Many housewives prefer the second option, because in this case you can be absolutely sure of the quality and freshness of the product, moreover, freshly ground almonds are much healthier than those that have been stored on the store shelf for several months.

How to properly prepare almond flour?

Many novice cooks think that making almond flour at home is a troublesome and complicated task.

In fact, this is not at all the case; you just need to know some of the secrets and subtleties of this process:

• Place the almonds in a bowl, pour boiling water over them and leave for 12-16 minutes;
• Place the nuts on a sieve and rinse with cold (but not running!) water;
• Using a knife, peel the dark skin from the nuts. If they are too dry, you need to add boiling water again. However, when preparing dishes, you can use a product made from unshelled nuts. Only in this case, keep in mind that it will be creamy in color and have some bitterness;
• Now lay out the “naked” nuts on a clean paper towel, let the water drain, pour onto a tray and dry for 2-3 days, stirring occasionally. However, this process can be accelerated by pouring the almonds onto a baking sheet and placing them in an oven preheated to 100 °C for an hour;
• Now place the dried nuts in a blender or coffee grinder and grind for 10-15 seconds, shaking constantly. It is very important not to allow the appliance to overheat, as this may result in a thick paste;
• Sift the finished product through a sieve and place in an airtight container. Grind the remaining large pieces again.

It must be stored in a dry place for 1-2 months. Immediately before preparing the dish, the powder should be sifted through a sieve again.

Recipes for cooking with almond powder

Cookies "Macaroon"

Despite the fact that this airy French dessert is served in the most expensive restaurants around the world, every housewife can prepare it at home. It is worth noting that cookies baked from almond flour not only have a delicious taste, but are also much less harmful to the figure than their wheat counterparts.

• 6 egg whites;
• a pinch of salt;
• 650 g powdered sugar;
• 220 g almond flour;
• 4 g brown food coloring;
• 260 g butter;
• 230 ml 35 percent cream;
• 5 g vanilla sugar;
• 3-4 teaspoons of cocoa.

Carefully separate the whites from the yolks. Beat the whites into a strong foam. Without stopping whipping, gradually add 370 g of powdered sugar in parts. When the mass becomes homogeneous, add flour, dye and mix thoroughly.

We put the dough into a pastry bag with a icing tip and place neat circles with a diameter of 5 cm on a baking sheet lined with parchment. Let them stand for about 10 minutes, place the baking sheet in the oven, preheated to 180 ° C, and bake for 15 minutes.

Now let's start preparing the buttercream. To do this, beat softened butter, 280 g of powdered sugar, cocoa, cream and vanilla in a blender until a thick, homogeneous mass is formed.

After the cookies have cooled completely, we begin to “assemble” them - grease the flat part of each product with cream and connect it with another cookie.

Often “Macarons” are prepared without almond flour, replacing it with wheat flour. Of course, such pastries will also be delicious, but they no longer have anything to do with the French dessert.

Chocolate almond cake

• 3 eggs;
• a glass of powdered sugar;
• 220 g butter;
• 320 g dark chocolate (can be replaced with dark milk chocolate);
• 300 g almond flour.

Separate the yolks from the whites. Beat the whites into a strong foam. Lightly melt the chocolate and butter in a steam bath. Mix the yolks with powdered sugar, butter, chocolate and mix gently with a wooden spoon.

Without stopping kneading, gradually add flour. After the mass becomes homogeneous, add the whipped egg whites, mix quickly and pour into a container lined with parchment or greased with vegetable oil.

Place the dishes in an oven preheated to 180°C and bake for approximately 20-30 minutes. You can check the readiness of the dish by piercing it with a wooden toothpick - if it is dry, the pie is ready. However, you can leave it slightly underbaked - in this case, the dessert will turn out a little moist inside.

This recipe can be modified by replacing the almond flour with ground hazelnuts or walnuts. The main thing is to remember, the finer the nuts are ground, the tastier and more tender the pie will be.

Orange cupcake

This recipe for baking with almond flour is distinguished by the fact that it does not contain a drop of oil, and therefore a piece of this dessert will not harm even those who are watching their figure.

• 3 large oranges (you can replace them with lemons if desired);
• 210 g sugar;
• 3-4 eggs;
• a packet of baking powder;
• 300 g almond powder.

Wash the citrus fruits, fill them with cold water, place them on the stove and simmer over low heat for 20 minutes. Cut the fruits cooked in this way into pieces, remove the seeds, place in a blender and beat until a homogeneous mass is formed.

Add nut powder, baking powder to the orange puree and mix thoroughly.

Separate the whites from the yolks. Whisk the yolks with a third of the sugar. Beat the whites until stiff and add the remaining sugar. Mix the orange puree with the yolks, mix thoroughly, then carefully add the whites.

Pour the resulting mass into a baking container greased with vegetable oil, place in an oven preheated to 175 °C and cook for 45-50 minutes. You can check the readiness of the dish in the same way as in the previous recipe - with a wooden skewer or toothpick.

Cool the dish, remove it from the mold and place it on the table.

If desired, the finished cake can be soaked in syrup (to do this, mix lemon juice and powdered sugar in equal proportions). Bon appetit!

Incredible, tender, delicious, almond cookies - an exquisite treat! We have selected cooking recipes that are sure to please.

• Almonds (not peeled) - 120 g
• Wheat flour - 30 g
• Egg white (100 g) - 3 pcs.
• Sugar - 230 g

Do not peel or fry the almonds, grind them into flour.

I used ground almonds, so you can safely use ready-made almonds.

Mix with sugar.

Let me make a reservation here that the cookies turn out very sweet. If you don't like sweetness, try reducing the amount of sugar.

Add egg whites (NOT whipped) and stir. It's best to do this in a saucepan.

Stir well, using a mixer.

Place the pan on low heat and bring the mass to body temperature (about 36 degrees), this is easy to determine: if the dough does not burn your finger, but is warm, then you can remove it. Don't forget to mix thoroughly.

Add flour, stir.

It turns out to be a runny dough.

Heat the oven to 190 degrees.

Line a baking tray with baking paper; you can grease the paper with butter and sprinkle it with flour - just to be sure. Use a cornet or spoon to lay out fairly large circles (diameter - about 4-5 cm). Leave some space between the cookies as they will spread slightly during baking.

Bake for about 15-17 minutes, do not overcook! The cookies should brown slightly.

Remove cookies from the baking sheet only after COMPLETE cooling!

Recipe 2: almond flour cookies (step by step photos)

We offer you a recipe with photos of preparing macaroons step by step.

• Sugar – 180 grams;
• Egg whites – 3 pieces;
• Powdered sugar – 130 grams;
• Almonds – 150 grams;
• Butter – 30 grams;
• Flour – 40 grams.

Take 150 grams of nuts. Grind them until very fine. It is better to grind with a blender or coffee grinder so that the consistency of the product is more like flour. Then during cooking it will be distributed evenly and give that wonderful taste that we all want to get. It is very important that the blender is dry, otherwise all the nuts will stick to the wall.

Pour sugar into the ground nuts (some people prefer to use brown sugar, it is considered much healthier).

Take three eggs and separate them from the yolk into a separate cup.

Add the egg white to the mixture and beat with a mixer for about 2 - 3 minutes. It is important to obtain a homogeneous foamy mass. Transfer the resulting mixture to a saucepan or any deep container that is not afraid of fire. Place on the stove and stir from time to time. We wait until the product begins to bubble and foam, but we must be quite careful.

Be careful not to let the sugar start to burn. Otherwise, the cookies will turn out tough, with lumps.

Carefully add the sifted wheat flour, continuing to stir. For better results, reduce the heat. It is very important to get a mass that is not too thick and not too liquid. The consistency of the dough should resemble pancake batter.

Preheat the oven to 180 degrees. While our oven is heating up, take out a baking sheet and place permanent baking paper on it. Place the butter in the microwave for 15-20 seconds until it melts. Grease the paper with oil. Using a spoon or pastry bag, spread the finished dough. The shape of the cookies can be very different (it all depends on the imagination of the pastry chef), but the easiest is the circle shape.

It is important to leave space between the cookies to prevent them from sticking to each other. The approximate diameter is 3-6 centimeters (some people prefer to make cookies the size of five rubles, so they look much more interesting and children love them very much).

Place the baking sheet with macaroons in the oven for 15 - 20 minutes. It is important that our baked goods take on a delicate golden hue and can be taken out. Sprinkle with powdered sugar, let cool for 30 - 40 minutes. Now our cookies can be served.

Depending on your taste preferences, you can add some ingredients. Many people like to pour melted chocolate over the finished dessert and add coconut flakes to get a more exotic taste.

Recipe 3: how to make macaroons

Classic macaroons are ideal for evening tea. The texture of the dough is appetizing, tender, crispy. These baked goods are very flavorful with freshly ground almonds. Even a novice housewife can prepare such cookies.

• Flour - 400 g
• Sugar - 150 g
• Butter - 200 g
• Eggs - 3 pcs
• Almonds – 170 g

Set aside 30 pcs. almonds for decoration. Grind the remaining almonds using a blender.

Pour boiling water over the reserved nuts for 2-3 minutes. Then we peel them.

Grind butter, sugar and eggs in a container.

Add chopped almonds and mix.

Gradually add flour to the mixture, kneading the dough.

Let the resulting dough stand for 10 minutes.

Grease a baking sheet with a thin layer of vegetable oil.

Form the dough into a ball, press the peeled almonds into it and place on a baking sheet.

When all the cookies are formed, you need to let them rest on the baking sheet for 5-7 minutes. At this time, turn on the oven to preheat to 180°C.

Bake cookies in the oven for 20 minutes.

Let the finished baked goods cool and serve.

Recipe 4: homemade almond cookies

Here is one of the options - tasty, crumbly and aromatic. Such aromatic and delicious cookies will please everyone, both for a holiday and for the simplest tea party.

• Flour 150 grams
• A pinch of salt
• Butter 125 grams
• Sugar 50 grams
• Almonds 30 grams (chopped)
• Egg 1 piece

Cut the butter into small pieces.

The last step in preparing the dough is to mix all the ingredients.

Bake for 8-10 minutes in the oven at 180 degrees. All is ready!

Recipe 5: Macaroons flakes (with photo)

Nothing complicated, it takes very little time to prepare, and you are guaranteed to enjoy it. Immediately after baking, the cookies are soft, but very quickly become crispy and crumbly. This is if you bake on a baking sheet. If you use ramekins, the edges will be crispy, but the middle will remain soft (this will increase the baking time).

• 170 grams of almonds
• 3 eggs
• 4 tbsp. spoons of sugar
• 40 grams of flour
• almond flakes for sprinkling

If you, like me, have unpeeled almonds, then you need to pour boiling water over them for 3-4 minutes.

After that, drain the water, now press on the nut - it peels off the skin very easily. The almonds need to be dried, easier in the oven for 6-8 minutes at 60 degrees.

Grind almonds using a blender. Be sure to add a little sugar so that the fatty crumbs do not stick together into lumps.

The finer you grind, the more uniform the cookie structure will be.

Take the eggs and separate the whites from the yolks. Beat the yolks well with sugar.

Combine the yolk mass with almond flour and mix thoroughly.

Add flour and mix well again.

Beat the whites and carefully combine with the almond-yolk mixture.

The consistency of the dough is fluid, but not liquid. Using a pastry bag or simply using a spoon, place small balls of dough onto a baking sheet (preferably on greased parchment). Leave more space between the cookies - the dough will spread.

I put some of the dough into molds. Sprinkle almond flakes on top.

Preheat the oven to 180 degrees and bake for 30-40 minutes. The longer you bake, the drier the cookies will be.

These are the macaroons I got.

Recipe 6: nut cookies with almonds (step by step)

• Premium wheat flour 200 g
• Butter 120 g
• Sugar 80 g
• Ground almonds 50 g
• Chicken egg 1 piece
• Baking powder 1 tsp

Combine butter and sugar.

Add the egg.

Beat in a blender.

Add ground almonds.

Mix.

Add flour with baking powder.

Knead the dough.

Wrap in film and refrigerate for 1 hour.

Roll out the dough into a circle 0.5 cm thick.

Cut out cookies.

Place the cookies on a baking sheet and place in the freezer for 15 minutes.

Apply a design with a wooden skewer. Bake at 180 degrees for 15 minutes.

Recipe 7, step by step: macaroons according to GOST

• Roasted almonds 120 g
• Egg white (or 3 whites cat. C1) 100 g
• Sugar 230 g
• Butter for greasing parchment
• Flour 30 g

We will need unpeeled and roasted almonds. Therefore, if you bought dried ones, toast the almonds in a frying pan or in the oven. Pour into a coffee grinder or blender.

Grind the nuts well.

Add granulated sugar.

And ¾ of the egg whites.

Stir.

Beat the mixture with a blender. Then add the remaining quarter of the egg whites.

The resulting almond mixture must be heated to a temperature of 40 degrees to dissolve all the sugar. I heated it in a water bath, stirring constantly.

Add 30 g of sifted flour (this is about 2 tablespoons, but it’s better to measure more precisely).

Stir.

If you want cookies the same size as store-bought ones, then divide the dough into 10 parts and place them on parchment from a pastry bag, then the cookies will be more or less the correct shape. I decided to make the cookies a little smaller and didn't bother with the bag. Therefore, I spread it with a tablespoon, from which the dough dripped. I got 14 pieces.

Grease the parchment well with butter and sprinkle with flour. To be honest, whether with flour and butter or just butter, the cookies in both cases were not very easy to remove from the parchment.

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