RECIPE: Almond Flour / Harina de Almendra

GET READY

  • PREPARATION TIME soak overnight and allow to dry completely; 20 minutes for processing
  • EQUIPMENT: blender or food processor
  • MAKES 1 cup

INGREDIENTS

1/4 lb raw almonds

MAKE

  1. Soak 1/4 lb RAW ALMONDS overnight. For ALMOND FLOUR, remove the skins. For ALMOND MEAL, leave skins on.
  2. Let the almonds dry completely.
  3. Pulse in a blender or food processor until you get a fine grainy texture. (Pulsing too long can turn almonds to butter.)

STORE

Almond flour can be kept in the refrigerator for up to 6 months.