Almond flour at home. How to make almond flour - recipe

Sometimes a real culinary mood comes and I want to please the homes with something tasty and unusual. But very often an exotic and rare ingredient becomes an obstacle for the preparation of a special dish. Almond flour refers precisely to such rare and unfamiliar products for us. But not everything is as difficult as it seems. If you have not found almond flour on the shelves of the supermarket, then you will definitely buy almond nuts without problems. It is from them that you can prepare this important component for incredibly delicious desserts. How to make almond flour is the topic of today's article.

Almond flour: composition and application

Almond flour is a fine-long almond nut without any additives. This product has high hygroscopic properties, thanks to which baking maintains freshness for a long time and stuck very slowly.

Almond flour made a great contribution to culinary art. Now the sophisticated desserts have become not easy, but also useful. Having a rich chemical composition, almond flour affects vision well, eliminates insomnia, helps to raise hemoglobin and gives a feeling of satiety without excess overeating.

The average calorie content of almond flour is 600 kcal/100 g and depends on the method of processing nuts.

With so many useful nutrients, no ordinary flour can boast:

• Saturated fatty acids - fill the body with energy, prevent the formation of cancer cells, take part in the synthesis of vitamins and hormones.
• Kholin - increases stress resistance, helps to actively burn fats and normalizes intestinal motility.
• Beta-carotene and vitamin A-restore vision, normalize eye pressure.
• B vitamins - ensure the normal functioning of the nervous system, support all oxidative reactions.
• Tocopherol - slows down the aging of cells, supports the reproductive system, serves as a prevention of skin diseases.
• Ascorbic acid - removes carcinogens, provides a sufficient amount of blood, increases resistance to disease.
• Nicotinic acid - is involved in all types of metabolism without exception, especially in fat. Stabilizes the work of the gallbladder and lungs, removes ketones in diabetes.
• Iodine and selenium - increase life tone, serve as the prevention of hypothyroidism and other thyroid pathologies.
• Magnesium and sodium - help muscles and nerve endings function normally, remove convulsions.
• Calcium and phosphorus - prevention of osteoporosis and age -related destruction of cartilage.

Almond flour contains gluten in microdoses, so it can be used to cook food for people with celiac disease.

Almond flour of industrial production can be of two types:

• The usual is a previously blanched and chopped almonds, with the preservation of all beneficial substances, including fats. Such flour has a lower cost, has gross grinding and is not suitable for all types of pastries. From it you can prepare a crumbly dough for products, where the predominance of fats and walnut aftertasis is welcomed.
• Small is a product of almond processing, from which oil was extracted by cold pressing. This flour variety is considered more convenient in cooking, since it has a very small grinding, and oil does not emit during baking. In its properties, fat -free flour is very reminiscent of wheat. Pancakes, cheesecakes, and even noodles can be prepared from it.

Both varieties of almond flour are equally valuable, from the point of view of dietetics. They differ only in properties when baking and calorie content. At the same time, the nutritional value of the product is not lost even after prolonged heat treatment.

It is generally accepted that almond flour is an ingredient for Biscotti, Zhenuyaz and Makarun. But it can be used in the daily menu. The introduction of several grams of flour into the children's porridge will definitely interest the baby thanks to the new nut taste. Also from almond flour you can make an unusual filling for cookies or tartlets. And you can use it as a thickener for sauces and soups, while making the dish healthy and nut to taste. In addition, from this ingredient you can make an incredibly tasty marzipan that will make your cake the main guest at the celebration.

Almond flour at home - recipe

Since high -quality almond flour on the shelves of our stores is the greatest rarity, the housewives deftly adapted to their own manufacture of this product. Provided to comply with all the intricacies of the technological process, as well as the presence of patience and accuracy, homemade flour is no worse than a store. In addition, having prepared her at home, you will be sure of her freshness and quality.

Before starting preparation, you have to decide which flour you need - purified or unpeeled. It depends on what you will cook from it. If you need dark flour, for example, for chocolate biscuit dough, sauce or cream, you need to grind an uncleaned almond. And in other cases, it is worth cleaning it.

Both types of flour have the same taste, and differ only in color.

So, let's consider in detail how to cook almond flour yourself.

How to make almond flour. Stage No. 1 - cleaning nuts from the shell

If you need a snow -white almond powder, you need to make efforts to separate the nut from the nut. The cleaning process takes a little time and consists in the following actions:

1. Put almond nuts in a deep enameled container.
2. Pour them with boiling water, drain water after 5 minutes, rinse the almonds in cold water.
3. Fill the dishes with nuts with boiling water again, but leave it this time for 10 minutes.
4. After that, wash the nuts again with water, let them cool, and easily clean the shell.

If you prefer to use an uncleaned almond, just rinse it under a stream of cold water and dry it.

How to make almond flour. Stage No. 2 - Lighting of almonds

After the nuts are washed and cleaned, you need to dry them properly. If this is not done, it turns out not flour, but walnut pasta. You need to do this something like this:

1. Put the nuts on a plate or a baking sheet in one layer.
2. Put them in a bright place where air circulates well, and there is no increased humidity.
3. Leave the nuts there for 48 hours.

And you can accelerate this process a little by drying the almonds in the oven:

1. Set the oven at exactly 85 ° C.
2. Cut all the nuts in half.
3. Put the parchment on the baking sheet, put the nuts with a thin ball in a thin ball.
4. Put the almonds in the oven for 15-20 minutes, constantly stirring it.
5. After cooling nuts, you can do flour.

If the nuts dry out or burn, the flour to lose all their taste.

How to make almond flour. Stage No. 3 - Almond flour grinding at home

Grinding almonds is the most important and crucial stage. To do this, you will need any kitchen technique that can grind solid products - a stationary blender, an electric coffee grinder or a food combine.

Important rules of the almond:

1. Do not prepare flour for the future, it is better to grind only the amount that needs by the recipe. In storage, almond flour will quickly lose the aroma, and the taste will go back.
2. The more times you scroll the almonds, the thinner the grinding will be you will turn out.
3. Turn on the device for 20-30 seconds, and shake it during the break so that the walnut mixture is evenly chopped.
4. Grind the nuts in small portions.
5. Use only dry and cooled almonds.
6. You can replace the electrical equipment with a conventional meat grinder, but you need to pass the nut mass through the small saturation and preferably 3-4 times.
7. If the almonds are intended for sweet pastries, you can grind the nuts with sugar. This trick will help to avoid turning nutty flour into whom when oil isolated: it will absorb sugar powder.
8. The prepared flour must be sifted through a sieve to separate large nuts. They need to be additionally scroll through in a blender/coffee grinder.

As a result, you should get a snow -white crumbly powder. To understand if everything came out for you, you can compare your flour with almond flour in the photo:

The flour should be stored in a tightly closed glass container so that the fats do not oxidize in contact with oxygen. The maximum shelf life is 4-5 weeks. You can freeze the flour if you do not need it soon. In the freezer, it retains its original taste for a long time for several months.

How to replace almond flour

Almond powder is an original and hard -replaced product. The taste of most types of baking is provided precisely by the presence of almonds, so the use of ordinary flour will ruin all your efforts.

But in rare cases, when you have neither almond flour nor almonds, you can try to replace them with peanuts or ground seeds. They also have high fat content, give baking cream, light structure.

For example, you can prepare French Macaron with the addition of ground seeds that are often at home or sold in any store.

Makaruns - a recipe without almond flour

Cookies for cookies:

• Egg protein - 51 g for meringue and 53 g for the base.
• Sunflower seeds (ground) - 150 g.
• Cocoa - 15 g.
• Sukhamar powder - 135 g.
• Sugar - 150 g.
• Water - 150 g.
• Vanilin-2-3 g.

Preparation:

1. Combine sugar and cocoa, mix the ingredients.
2. Now add ground seeds, vanillin and mix everything again.
3. Mix the basis for the test of 53 g of protein, knead soft sticky dough.
4. Prepare the syrup: pour sugar into the stewpan, pour water, put it on low heat.
5. When sugar melts, drip a drop of syrup into the water - if the ball pops up, then it is ready.
6. Now start whipping 51 g of protein when a lush mass begins to form, slowly pour the syrup. Continue to whip for another 3 minutes.
7. Put the egg mixture in the dough and mix everything until homogeneous mass.
8. Put the dough in a confectionery bag and squeeze the cookies on a baking sheet with parchment paper.
9. Several times tap the table on the table so that air comes out of the dough.
10. Leave the baking sheet for 15 minutes so that the dough stops sticking to the fingers.
11. Then heat the oven to the maximum temperature (240-250 ° C), put the cookies there and turn off the oven.
12. After 20 minutes, macaroons can be removed.

Now you need to cook the cream:

1. Put 40 g of chocolate in hot milk (150 ml).
2. Connect 3 yolks, 5 g of sugar and 5 g of cocoa. Add the resulting mass to chocolate milk.
3. Put the cream on medium heat, and cook for 5 minutes, stirring intensively.
4. Then cool the cream completely, and with the help of a confectionery bag, smear the cookies.

Recipes with almond flour - cookies, sweets and other goodies

Walnut-mandal sweets with cranberries

Products:

• Almond flour - 125 g.
• Egg protein - 1 pc.
• Pistachios (ground) - 2 tbsp. l.
• Vanilin - 1 g.
• Sugar powder - 50 g.
• Cognac - ½ tbsp. l.
• White and black chocolate - 50 g.

Preparation instructions:

1. Knead the dough from flour, powdered sugar and protein. Add cognac and vanillin.
2. Divide the dough into two parts: one more, and the other smaller.
3. To a smaller part of the dough, the grinded pistachios.
4. Form sausages from both types of dough, cut them and form balls: they should be slightly smaller from pistachio dough, and a little more from the almond.
5. Put the finished balls in the refrigerator for 50-60 minutes.
6. Now make a cake out of almond balls, and in the middle, wrap a pistachio ball.
7. In a water bath, melt the chocolate, then with a toothpick, dip each ball into a chocolate mixture.
8. Then immediately sprinkle the balls with pistachio chips and leave them to harden in the refrigerator.

Honey cookies made of almond flour

List of products:

• Almond flour - 3 cups.
• Salt - 1/3 tsp.
• Honey - 1/3 cups.
• Almond extract (vanilla) - ½ tsp.

For glaze:

• Butter - 3 tbsp. l.
• Salt - 3 g
• Honey - 3 tbsp. l.
• Almond extract - ½ tsp.

How to cook:

1. Connect and mix all the products for the dough well.
2. Put the resulting mixture on a baking sheet with parchment, roll out a thin ball and form cookies using molds or ordinary glasses.
3. Heat the oven to 180 ° C and bake cookies for 10 minutes.
4. During this time, mix the ingredients for the glaze, mix them until smooth.
5. When the cookies cool down, cover it with glaze on top.

Raspberry raspberries with pink water

Ingredients:

• Almond flour --160
• Egg protein - 120 g.
• Sugar powder - 320 g.
• Sugar - 40 g.
• Pink water - 20 ml.
• Malin liquor - 2 tsp.
• Red food dye - on the tip of the knife.

How to cook:

1. Stir flour with powdered sugar.
2. Beat proteins with sugar, slowly introduce a liquor, pink water and red dye into them (you can take pink).
3. Combine flour and egg mixture very slowly.
4. Using a confectionery bag, put the dough in the form of flat pancakes on a baking sheet with parchment.
5. Let them dry slightly and bake in the oven for 15 minutes at 150 ° C.

While the macaroons cool need to start cooking raspberry ganasha.

The required ingredients:

• Raspberry - 300 g.
• Egg - 2 pcs.
• Starch - 50 g
• Raspberry liquor - 40 g.
• Sugar - 40 g.
• Water 20 ml.

Preparation:

1. Wipe raspberries through a sieve.
2. Dilute starch in cold water.
3. Add raspberry puree, eggs, sugar and starch solution to the stewpan.
4. Cook the mixture for 6-7 minutes until thickened. At the very end, pour in the liquor.
5. Glue cookies with a layer of raspberry ganasha.

As you can see, preparing almond flour, and then use it in culinary recipes is quite simple and special culinary skills, like French cooks, you do not need. The main thing is that you need to clearly adhere to all the points of the recipe, without retreating from them either by gram. Enjoy your appetite and successful culinary experiments.