Almond Flour / Harina de Almendras


  • 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


  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.)


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

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