Almond flour is, simply put, ground almonds. To be more specific, almond flour is blanched, peeled and ground almonds that are pale in color and mild in flavor, with no bitterness. This distinguishes almond flour from those almond flours that are made from raw almonds with the skin on. Making almond flour is a fairly simple process and is actually easy to do at home.
Preparation process for making almond flour
Since this product cannot always be found in stores and retail outlets, some housewives have adapted to preparing it themselves. Therefore, almond flour is made quite often at home. Moreover, this process ensures the freshness of the product and gives housewives a new culinary experience. It's not as easy as many people say, but it's not as difficult either. With care and patience, even a novice cook can cope with this task.
Before you make almond flour, you need to decide what kind of flour you need:
- From peeled almonds, that is, white flour.
From unshelled almonds.
Varieties of almond flour
There are two types of almond flour:
- Regular almond flour.
It consists of finely ground blanched almonds. - Partially skim.
This product is made from almond grains after cold pressing their oil. This is a rarer almond flour, and its price is correspondingly higher. You can buy it for 500-700 rubles per half kilo. Low-fat has some advantages over plain, here are the main ones:
Thanks to this, defatted almond flour can be used to make a more homogeneous dough with a neutral taste. It is also good for noodle dough, cheesecakes, biscuits and even pancakes. Regular almond flour, which costs more than wheat flour, is ideal for crumbly baked goods with a more pronounced nutty flavor. Both varieties contain a whole range of useful vitamins and microelements, because the powder contains the same substances as whole almond grains.
How to make almond flour at home?
All processes of preparing almond grains for grinding are completely completed. Now you can get down to the most important thing. So how to make almond flour and what is needed for it? It can be obtained in several ways:
- In a blender.
- In a coffee grinder.
- In a food processor.
It is advisable to spin the almonds several times on any equipment to obtain a homogeneous mass without large pieces. It is best to use flour immediately after it has been prepared to avoid loss of flavor. The product can be stored in a hermetically sealed container or in the freezer.
Almond flour cookies
Macaroons are a classic recipe, although relatively recently it has taken root in our open spaces due to the former shortage of “exotic” products on store shelves. This kind of sweetness will appeal to both lovers of sticky, buttery cookies and fans of crunchy and airy options. Depending on the desired result, you can use the same recipes and vary only the baking time and temperature.
Almond shortbread
The crumbly sand version of the delicacy has always maintained its position on the confectionery pedestal due to its ability to literally dissolve in the mouth. All thanks not only to the correctly selected combination and proportions of the components, but also to the molding method. Almond shortbread cookies are an elementary recipe and completely replicate the classic technology. To get the best result, do not roll out the mass with a rolling pin, but form the balls by hand, this way it will be softer and more airy.
Ingredients:
- wheat flour - 2 ¼ tbsp.;
- softened butter - 250 g;
- powdered sugar - 100 g;
- vanilla extract - 2 teaspoons;
- crushed almonds - 1 tbsp.
Preparation
- Beat the butter together with powder and aromatic additive until a creamy consistency is obtained.
- Add the dry ingredients and combine everything together with a wooden spatula.
- Form balls about 2.5 cm in diameter and place them on parchment paper.
- Cook at 160 degrees for 12-15 minutes.
Macaroons with lemon
Citrus zest always refreshes a dish not only with its aroma, but also with its taste. For the following variation, lemon is used, but for variability you can replace it with a similar amount of orange zest, grapefruit (will add a noble bitterness), and during the winter holidays - tangerine. In the absence of fresh fruits, confectionery flavoring can perfectly imitate their smell.
Ingredients:
- sugar - 90 g;
- lemon zest - 2 tbsp. spoons;
- nut flour - 280 g;
- margarine - 260 g.
Preparation
- Mash the sweetener together with the citrus zest with a spatula.
- Next, start combining the mixture with cubes of cold margarine, adding it in small portions.
- The last thing added to the mixture is nut flour.
- Beating is stopped as soon as the dough comes together into a single lump, which is wrapped in film and refrigerated for three hours.
- By the way, almond cookies with lemon are a recipe that allows you to stock up on treats for future use, since the preparation can be stored in the freezer for up to a month.
- The cooled workpiece is divided into 34 balls and sent to the oven for 10 minutes at 180.
Almond nut cookies
If simple macaroons are not enough to wow you, then double the amount of nuts, using them not only in the base, but also for sprinkling the products, which will help diversify the texture of the sweetness thanks to the advantageous combination of viscous and soft consistency with a rosy and crunchy appearance. For sprinkling, it is best to use not whole kernels, but those cut into petals; this step will give the dish an even more attractive look.
Ingredients:
- butter - 250 g;
- sugar - 150 g;
- nut flour - 2 tbsp;
- baking powder - 2 teaspoons;
- petals for decoration.
Preparation
- Before making macaroons at home, beat the first couple of items on the list to a creamy consistency.
- Separately, combine the remaining dry ingredients and begin adding them in portions to the resulting mass.
- Almond nut cookies are a quick recipe, so immediately after kneading you can divide them into portions, roll them up and sprinkle with petals.
- A quarter of an hour in the oven at 150 degrees and you can start tasting.
Almond chocolate cookies
Almond-chocolate cookies are a recipe that is guaranteed to stand out from other delicacies on the table not only for its taste, but also for its unusual appearance: in the center of each portion, after baking and cooling the products, a cookie is deposited, playing the role of a kind of filling. Instead of the latter, you can use the proven one.
Ingredients:
- almond flour - 2 tbsp;
- baking powder - 2/3 teaspoon;
- nut paste - 3 tbsp. spoons;
- honey - 50 ml;
- milk - 30 ml;
- chocolate spread for serving.
Preparation
- With this option, there is no need to follow a specific order of adding the products: the entire first five from the list can be safely placed under the beaters of a mixer and beaten until smooth.
- After cooling for half an hour, the resulting mass is formed into balls and a depression is made in the center with your finger.
- After baking for 6-8 minutes at 180, the macaroons are cooled and filled with chocolate paste using a pastry bag.
Italian macaroons
An alternative to the usual tea cakes is almond cookies, the recipe for which is described below. In their homeland, biscotti is served with coffee drinks, but no one forbids breaking the tradition to suit your taste. One way or another, a hot drink is a must when eating, since it is customary to pre-soak the delicacy, which has been well dried in the oven, in it.
Ingredients:
- eggs - 3 pcs.;
- cane sugar - 150 g;
- soda - 1 teaspoon;
- flour - 300 g;
- almond kernels - 100 g;
- zest of one lemon;
- olive oil - 100 ml.
Preparation
- After combining vegetable fat with zest, eggs and soda, add the kernels.
- Add flour in portions until you get an elastic and easy-to-work dough.
- Roll it into a log and cut it.
- Dry the macaroons for a quarter of an hour at 180.
Almond cookies
Flourless macaroons are a good alternative for all those who are gluten intolerant or, for whatever reason, have decided to give up grain products. This delicacy consists of petals alone, which are combined with a sweetener and proteins that act as a binder. After heat treatment, the resulting sweetness is very reminiscent of the familiar kozinaki.
Ingredients:
- petals - 2 tbsp;
- sugar - 150 g;
- whites - 2 pcs.
Preparation
- Combine all ingredients together and place portions in a thin layer on oiled parchment.
- Crispy almond flake cookies are cooked for a quarter of an hour at 150 degrees.
French macaroons
In addition to the famous bright macaroons, French cuisine gave the world another cookie made from almond flour, the recipe of which is no less popular. Air shells “Madeleine” require for their baking a special form of the same name, which is not difficult to find in any specialized confectionery store, and to create a restaurant masterpiece in your kitchen.
Sometimes you want to surprise everyone at home and cook something extraordinarily tasty. The stimulus for this can be a dish that you tried for the first time in a cafe, restaurant or at a party. Sometimes exotic, unfamiliar or virtually unavailable ingredients can become an obstacle to achieving your goal. Almond flour is just such a product, without which it is impossible to prepare some dishes and desserts. But if almond flour is not currently available in the store, you can prepare it at home.
Recipe: Almond flour/roasted almonds. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Almond flour/roasted almonds”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 558.3 kcal | 1684 kcal | 33.2% | 5.9% | 302 g |
| Squirrels | 18.2 g | 76 g | 23.9% | 4.3% | 418 g |
| Fats | 49.8 g | 56 g | 88.9% | 15.9% | 112 g |
| Carbohydrates | 9.4 g | 219 g | 4.3% | 0.8% | 2330 g |
| Alimentary fiber | 6.9 g | 20 g | 34.5% | 6.2% | 290 g |
| Water | 23.4 g | 2273 g | 1% | 0.2% | 9714 g |
| Ash | 1.908 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2.6 mcg | 900 mcg | 0.3% | 0.1% | 34615 g |
| beta carotene | 0.017 mg | 5 mg | 0.3% | 0.1% | 29412 g |
| Vitamin B1, thiamine | 0.18 mg | 1.5 mg | 12% | 2.1% | 833 g |
| Vitamin B2, riboflavin | 0.603 mg | 1.8 mg | 33.5% | 6% | 299 g |
| Vitamin B4, choline | 53.73 mg | 500 mg | 10.7% | 1.9% | 931 g |
| Vitamin B5, pantothenic | 0.413 mg | 5 mg | 8.3% | 1.5% | 1211 g |
| Vitamin B6, pyridoxine | 0.309 mg | 2 mg | 15.5% | 2.8% | 647 g |
| Vitamin B9, folates | 41.25 mcg | 400 mcg | 10.3% | 1.8% | 970 g |
| Vitamin C, ascorbic acid | 0.85 mg | 90 mg | 0.9% | 0.2% | 10588 g |
| Vitamin E, alpha tocopherol, TE | 25.369 mg | 15 mg | 169.1% | 30.3% | 59 g |
| Vitamin H, biotin | 17.531 mcg | 50 mcg | 35.1% | 6.3% | 285 g |
| Vitamin K, phylloquinone | 7.2 mcg | 120 mcg | 6% | 1.1% | 1667 g |
| Vitamin RR, NE | 5.6141 mg | 20 mg | 28.1% | 5% | 356 g |
| Niacin | 3.506 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 617.1 mg | 2500 mg | 24.7% | 4.4% | 405 g |
| Calcium, Ca | 225.23 mg | 1000 mg | 22.5% | 4% | 444 g |
| Silicon, Si | 51.563 mg | 30 mg | 171.9% | 30.8% | 58 g |
| Magnesium, Mg | 193.05 mg | 400 mg | 48.3% | 8.7% | 207 g |
| Sodium, Na | 8.25 mg | 1300 mg | 0.6% | 0.1% | 15758 g |
| Sera, S | 183.56 mg | 1000 mg | 18.4% | 3.3% | 545 g |
| Phosphorus, Ph | 390.2 mg | 800 mg | 48.8% | 8.7% | 205 g |
| Chlorine, Cl | 40.22 mg | 2300 mg | 1.7% | 0.3% | 5719 g |
| Microelements | |||||
| Aluminium, Al | 406.3 mcg | ~ | |||
| Bor, B | 206.3 mcg | ~ | |||
| Vanadium, V | 46.3 mcg | ~ | |||
| Iron, Fe | 3.465 mg | 18 mg | 19.3% | 3.5% | 519 g |
| Yod, I | 2.06 mcg | 150 mcg | 1.4% | 0.3% | 7282 g |
| Cobalt, Co | 12.684 mcg | 10 mcg | 126.8% | 22.7% | 79 g |
| Lithium, Li | 22.069 mcg | ~ | |||
| Manganese, Mn | 1.98 mg | 2 mg | 99% | 17.7% | 101 g |
| Copper, Cu | 144.38 mcg | 1000 mcg | 14.4% | 2.6% | 693 g |
| Molybdenum, Mo | 30.628 mcg | 70 mcg | 43.8% | 7.8% | 229 g |
| Nickel, Ni | 123.75 mcg | ~ | |||
| Rubidium, Rb | 17.5 mcg | ~ | |||
| Selenium, Se | 2.578 mcg | 55 mcg | 4.7% | 0.8% | 2133 g |
| Strontium, Sr | 11.96 mcg | ~ | |||
| Titanium, Ti | 46.41 mcg | ~ | |||
| Fluorine, F | 93.84 mcg | 4000 mcg | 2.3% | 0.4% | 4263 g |
| Chromium, Cr | 10.31 mcg | 50 mcg | 20.6% | 3.7% | 485 g |
| Zinc, Zn | 2.1862 mg | 12 mg | 18.2% | 3.3% | 549 g |
| Zirconium, Zr | 36.09 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 6.497 g | ~ | |||
| Mono- and disaccharides (sugars) | 5 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 2.258 g | ~ | |||
| Valin | 0.969 g | ~ | |||
| Histidine* | 0.495 g | ~ | |||
| Isoleucine | 0.691 g | ~ | |||
| Leucine | 1.32 g | ~ | |||
| Lysine | 0.485 g | ~ | |||
| Methionine | 0.495 g | ~ | |||
| Methionine + Cysteine | 0.712 g | ~ | |||
| Threonine | 0.495 g | ~ | |||
| Tryptophan | 0.134 g | ~ | |||
| Phenylalanine | 1.021 g | ~ | |||
| Phenylalanine+Tyrosine | 1.588 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.763 g | ~ | |||
| Aspartic acid | 2.032 g | ~ | |||
| Glycine | 1.103 g | ~ | |||
| Glutamic acid | 4.28 g | ~ | |||
| Proline | 0.949 g | ~ | |||
| Serin | 0.784 g | ~ | |||
| Tyrosine | 0.567 g | ~ | |||
| Cysteine | 0.227 g | ~ | |||
| Sterols (sterols) | |||||
| beta sitosterol | 103.125 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 4.6 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.309 g | ~ | |||
| 16:0 Palmitinaya | 3.713 g | ~ | |||
| 18:0 Stearic | 1.134 g | ~ | |||
| Monounsaturated fatty acids | 34.062 g | min 16.8 g | 202.8% | 36.3% | |
| 16:1 Palmitoleic | 0.309 g | ~ | |||
| 18:1 Oleic (omega-9) | 37.538 g | ~ | |||
| Polyunsaturated fatty acids | 11.88 g | from 11.2 to 20.6 g | 100% | 17.9% | |
| 18:2 Linolevaya | 12.891 g | ~ | |||
| 18:3 Linolenic | 0.309 g | ~ | |||
| Omega-6 fatty acids | 11.2 g | from 4.7 to 16.8 g | 100% | 17.9% |
The energy value of almond flour/roasted almonds is 558.3 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
