Almond Flour

Almond Flour

Adapted from Spinach Tiger


2 Cups Almonds, unsalted


In a medium saucepan, boil 3 cups of water. Add almonds to boiling water and then set a timer for 1 minute. Remove shells as quickly as possible. You should be able to “pop” the shells right off using your thumb and index finger. It works better for me to blanch 1 cup at a time because as the almonds got cooler, it was harder to remove the shells.

Let air dry for 2 hours on a paper towel-lined baking sheet.

Once dry, use Blendtec or Vitamix blender to pulse for 5 seconds and use a spatula in between to move ground almonds from the corners and under the blade. Continue until you have a fine powder.

Refrigerate or keep cool.


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