Almond and Mincemeat Bars by Recipes Made Easy (2024)

FAQs

Can I use almond flour instead of almond meal? ›

Because almond flour is by definition as fine as you can get (without transforming the blanched almonds all the way into almond butter), it's important that you only use it in place of almond meal if the bake requires a finely ground almond product.

Semolina can make the recipe slightly drier and it has a courser texture, but is usually a perfectly acceptable alternative. Ground rice, which isn't as finely ground as rice flour, also has a reasonably similar texture to ground almonds and is worth a try.

Simply add raw almonds (with skin on) to a blender and blitz until a fine, powdery flour is achieved. I like to turn the blender on the highest setting for 5-10 seconds, then stop, shake, and hit the sides to see if any clumps have formed. Then blend again until fine and powdery.

Almond flour has a mild flavor and smaller or finer grains. It's ground to the point that it has an almost powdery consistency. Almond meal and flour are both made from ground almonds. Their main difference is that almond flour is made from blanched almonds, which leads to variations in color, texture, and flavor.

In recipes that call for a delicate crumb, such as cakes or macarons, using almond flour is usually preferred. However, almond meal can still be used in baking, particularly in recipes that call for a more dense or rustic texture, such as in some breads, crackers, and pie crusts.

Almond flour is a little more moist than wheat flour, and doesn't have quite the same binding qualities. You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter.

Step 3: Chop and grind your almonds

For finer ground almonds, select “puree” if available, then pulse as before. If your food processor does not have settings, simply pulse for coarse chopped nuts and process on high for ground results.

People can use a variety of flours to replace almond flour, depending on their dietary requirements. Other nut flours such as walnut or macadamia have similar nutritional profiles and are suitable for people following low-carb or keto diets. People can also use flours made from seeds such as sunflower or flaxseed.

Substitutes for Almonds

Almonds are often used to add crunch and texture as well as flavor. The best stand-ins for almonds that are nuts are hazelnuts, Brazil nuts, cashews, and unsalted pistachios. It's best to substitute those with the same sort of texture (such as sliced for sliced, chopped for chopped).

Why is almond flour so expensive? There are two main reasons buying flour from almonds at the store is so expensive: 1) Because it's made entirely from almonds, it tracks closely to the price of almonds, and 2) Because of lower demand than wheat flour, almond nut flour is more expensive than other flour.

Can you make almond meal in a blender? ›

Making homemade almond flour is very simple! It requires only 1 ingredient, 1 blender, and 5 minutes. Simply add blanched almonds to a blender and blitz until a fine, powdery flour is achieved.

Almond meal is made by grinding whole almonds, including their skins. The closest substitute to almond meal is almond flour, which is also ground almonds but typically made from blanched (skinless) almonds and has a finer texture. Other substitutes include other nut meals or flours like hazelnut meal or coconut flour.

see price in store* 16 oz.

Almond flour is a low glycemic index food. Compared to wheat flour, almond flour has fewer sugars and carbohydrates. Switching to almond flour can help people with diabetes manage their blood sugar levels more effectively. Almond flour contains a lot of prebiotic dietary fiber.

Raw almond flour can be safe to eat, but it's essential to consider that almonds naturally contain enzyme inhibitors and phytic acid, which can interfere with digestion and nutrient absorption. Consuming raw almond flour in moderate amounts is generally fine, but some people may experience digestive discomfort.

When converting almond flour, you can use a 1:1 ratio from traditional flour, however this can vary depending on the recipe. Most recipes will require a little extra flour, though, due to their different properties and composition.

Since the nuts are blanched before they're ground, the flour doesn't have a very strong, distinctive almond flavor, but it's not completely lacking in it, either. The best way to describe it may be to say that it adds a gentle, slightly nutty aroma to what you're making.