Ground Almonds

Almost everyone has used whole almonds in recipes at some point, whether it's as a garnish for salad, a topping on sundaes, or an ingredient in soup. However, ground almonds are a useful ingredient in a variety of different recipes as well. Here are a few tips on how to make your own ground almonds and how you can use them to enhance your cooking.

When it comes to grinding almonds, the first step is always to blanch them. This simply means removing their brown skins. While many prize almond skins for their abundance of flavonoids, they do not carry the brunt of the almond's healthy properties and can actually add a faintly acidic tang to your meal. To blanch your almonds, all you need to do is submerge them for about a minute in boiling water. (Don't let them stay any longer than that, lest they soften.) Then drain them, pat them dry, and peel. The skins should come off easily. Some prefer to rinse them again in cold water to help loosen the skins more.

Once your almonds are blanched, you're ready to grind them. This can be easily achieved with a food processor or a coffee bean grinder. These appliances allow you to determine just how fine you want your ground almonds to be. Some prefer a coarse texture. To achieve this, keep a close eye on your almonds and only process a small amount at a time. Once you've finished making your coarse ground almonds, store them immediately in an airtight jar or container, as almonds chopped this small tend to go bad very quickly.

Others prefer their almonds to be finer. There are many ways finely ground almonds can be used in various recipes. Add it to your soup or sauces to thicken them and add a unique, nutty flavor. Sprinkle them in oatmeal or use it in pancake batter. Some even use finely ground almonds as a gluten free substitute for flour.

When it comes to making finely textured almonds, again, be sure to keep an eye on your work. If you grind them too fine, you may end up with almond paste, as the natural oils in the almond will cause the fine grains to stick. As before, be sure to store them in a dry, airtight location to preserve them.

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