- PREPARATION TIME soak overnight and allow to dry completely; 20 minutes for processing
- EQUIPMENT: blender or food processor
- MAKES 1 cup
1/4 lb raw almonds
- Soak 1/4 lb RAW ALMONDS overnight. For ALMOND FLOUR, remove the skins. For ALMOND MEAL, leave skins on.
- Let the almonds dry completely.
- Pulse in a blender or food processor until you get a fine grainy texture. (Pulsing too long can turn almonds to butter.)
Almond flour can be kept in the refrigerator for up to 6 months.