Almond Flour
A grain-free, low-carb flour made from blanched, finely ground almonds, widely used in French pastries.
1 Cup Almond Flour = 96g (3.4 oz) • 1 Cup Almond Meal = 112g (4.0 oz)
Almond flour is a popular grain-free, gluten-free flour made from whole almonds that have been blanched (skins removed) and ground to an ultra-fine consistency. It is distinct from almond meal, which is made from unblanched almonds with their skins on, resulting in a coarser texture and speckled appearance. Almond flour is rich in healthy fats, protein, and fiber, making it highly valued in low-carb, ketogenic, and gluten-free baking. In traditional French pastry, it is a foundational ingredient for macarons, financiers, frangipane, and dacquoise cakes, providing a rich, buttery flavor and a moist, tender crumb.
Because almond flour is high in fat (approx. 50%) and completely lacks gluten, it behaves very differently than wheat flour. It does not absorb liquids in the same way, and it cannot form a cohesive, elastic network. Baked goods made with almond flour tend to be denser, spread more, and brown much faster due to the natural sugars and fats. When baking, it often requires extra eggs or binders to hold the structure together.
Using almond meal instead of blanched almond flour in delicate pastries like French macarons. The coarse skins and heavy texture will prevent the cookies from rising and forming smooth shells.
Universally available. In Europe, it is often sold as Ground Almonds, which can range from fine flour to a slightly coarser meal consistency.
Ideal for grain-free cakes, tarts, cookies, macarons, and quick breads where moisture, density, and nutty flavor are desired.
Replace wheat flour with almond flour at a 1:1 ratio, but add an extra binding agent (like an egg) and reduce liquid ingredients by 10-20%.
Store in the refrigerator for up to 6 months or freezer for up to 1 year. The high fat content in almonds makes the flour spoil quickly if exposed to heat.
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