Yes, you can make almond flour with unblanched almonds, but it involves an essential preliminary step of blanching them to remove their skins.
Understanding Almond Flour Production
Almond flour is typically made from blanched (skinless) almonds, resulting in a fine, light-colored texture. When starting with unblanched almonds, which have their skins intact, you must first prepare them properly to achieve the desired consistency and appearance of almond flour.
As per the reference, there are two primary approaches to making almond flour at home:
- Starting from Scratch with Whole Unblanched Almonds: This method begins with whole almonds (with their skin intact). However, to produce true almond flour, the almonds are blanched first, then thoroughly dried to remove all moisture. This blanching process is crucial for skin removal.
- Using Store-Bought Blanched Almonds: The alternative is to use pre-blanched almonds or slivered almonds, which are already skinless, simplifying the process.
Therefore, while you start with unblanched almonds in the first method, they do not remain unblanched throughout the entire process of becoming almond flour.
Why Blanch Unblanched Almonds for Flour?
Blanching serves several key purposes when making almond flour from unblanched almonds:
- Skin Removal: The primary reason is to easily remove the almond skins. Skins contribute a coarser texture and a slightly darker color, which is characteristic of almond meal, not typically almond flour.
- Finer Texture: Without the skins, the ground almonds achieve a much finer, more uniform texture, ideal for baking.
- Lighter Color: Removing the dark skins results in the pale, creamy color that is expected of almond flour.
- Digestibility: Some people find almond skins harder to digest. Removing them can make the flour more palatable for certain dietary needs.
How to Make Almond Flour from Unblanched Almonds
To successfully transform unblanched almonds into almond flour, follow these steps, ensuring proper preparation as highlighted in the reference:
- Blanch the Almonds:
- Bring a pot of water to a rolling boil.
- Add the unblanched almonds to the boiling water and let them simmer for about 1 minute. You'll notice the skins start to wrinkle.
- Quickly drain the almonds and immediately plunge them into a bowl of ice water to stop the cooking process.
- Remove Skins:
- Once cooled, the skins will easily slip off by gently squeezing each almond between your thumb and forefinger. Discard the skins.
- Dry Thoroughly:
- This is a critical step emphasized in the reference: dry them well to remove any traces of moisture. Spread the blanched, skinless almonds in a single layer on a clean kitchen towel or baking sheet.
- Allow them to air dry completely for several hours or overnight. Alternatively, you can use a dehydrator or a very low oven (around 150-170°F or 65-75°C) for 1-2 hours, checking frequently to prevent roasting. Ensure they are bone dry, as any moisture can lead to a pasty texture when grinding.
- Grind into Flour:
- Once completely dry, transfer the blanched almonds to a food processor or high-speed blender.
- Pulse in short bursts until a fine flour-like consistency is achieved. Be careful not to over-process, as the oils in the almonds can be released, turning it into almond butter.
- Sift (Optional):
- For a super-fine flour, you can sift the ground almonds through a fine-mesh sieve and re-process any larger pieces.
- Store:
- Store your homemade almond flour in an airtight container in the refrigerator or freezer to maintain freshness, as its high oil content can make it prone to rancidity.
Comparison: Unblanched vs. Blanched Almonds for Flour
| Feature | Starting with Unblanched Almonds | Starting with Blanched Almonds |
|---|---|---|
| Initial State | Whole almonds with skins intact | Almonds with skins already removed |
| Preparation | Requires blanching, skin removal, and thorough drying | Ready to grind immediately |
| Time/Effort | More time-consuming and labor-intensive | Faster and less effort |
| Final Product | Produces true almond flour after processing | Produces true almond flour |
| Cost | Often less expensive than pre-blanched almonds | Generally more expensive |
By following the necessary blanching and drying steps, unblanched almonds can indeed be transformed into high-quality almond flour for all your baking and cooking needs.
