Almond flour

Finely ground blanched almonds. Naturally gluten-free, high in fat and moisture. Makes dense, moist cookies and cakes with a slightly nutty richness. Doesn't behave like wheat flour. Don't substitute 1:1 without a tested recipe.

Almond flour

Used for

  • macarons
  • almond cake
  • gluten-free cookies
  • frangipane

In the kitchen

  • Measure by spooning.
  • Use blanched not raw ground almonds.

Picking it at the store

  • Look for 'blanched almond flour' (skin removed) not 'almond meal' (skin on) for smooth-textured baking.
  • Refrigerate or freeze to prevent rancidity. Nuts go off fast.

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