I always feel a twinge of guilt when I post a recipe that uses an “alternative” flour like almond or coconut. Those bags are so expensive, not always readily available, and not something you might use that often.
All you need is a blender, food processor or Vitamix………………and almonds!
Process no more than a cup at a time till you have the amount you need for the recipe. It can be confusing to try and figure out how much you might need, so I’ll use those cookies as an example.
The cookies called for 2 cups of almond flour – which is equivalent to about 225 grams (read here about my love for my kitchen scale and weighing ingredients!). Two cups of almonds weighs about 240 grams, which is pretty close to 225 (15 grams – the difference – is only about 1/2 ounce, which is negligible).
So I processed 2 cups of almonds into flour and proceeded with the recipe. The only change I made was to flatten the cookies a bit more. As you can see they are identical to the ones made with processed almond flour.
I don’t know that I’d make a delicate baked good (like macarons, which I already have enough problems with) using this flour but I will absolutely use it in my cookies, cakes and bars.
And if you were wondering, yes you can use any kind of almond – blanched, sliced or slivered – and you’ll get equally perfect results!
1 cup whole unsalted almonds, skin on
Place the almonds in a food processor, blender or Vitamix – do not process more than 1 cup at a time. Pulse for 5 – 10 seconds at a time till a fine meal forms. Don’t over process or you’ll wind up with almond butter.
Use immediately or freeze for longer storage.
This delicious recipe brought to you by Sheri Silver